Start with this bean burger recipe and go from there
These burgers are excellent served on a bun with the usual fixings, no matter which bean you use, but I will say that black beans give the best possible result. If you start with well-seasoned cooked-by-you beans, the results are even better. If you like, replace the oats with rolled rye or wheat. Like almost all veggie burgers, these hold together better if you refrigerate before cooking.
The Simplest Bean Burgers
Makes: 4–8 servings
Time: 30–40 minutes, plus chilling time
- 2 cups well-cooked black, white, or red beans, chickpeas, or lentils, or 1 14-oz. can, drained
- 1 onion, cut into chunks
- ½ cup rolled oats (not instant), more if necessary
- 1 tablespoon chile powder or spice mix of your choice
- Salt and pepper
- Bean-cooking liquid, stock, wine, cream, milk, water, etc. (optional)
- 2 tablespoons olive oil, or more as needed
- Line a baking sheet with parchment or wax paper.
- Put the beans, onions, oats, chile powder, and some salt and pepper in a food processor. Let the machine run, stopping to scrape down the sides as needed, until the mixture is thoroughly combined but not pureed, about a minute. If you don’t have a food processor, put everything in a large bowl, and use a potato masher. Let the mixture sit for 5 minutes. You want a moist consistency that will easily form cakes. If it is too wet, add more oats. If it’s too dry, add bean-cooking or other liquid. In either case, add the ingredient 1 tablespoon at a time and pulse (or mash) after each addition.
- Lightly wet your hands and shape the mixture into 4 large or 8 small patties. Put them on the baking sheet. Cover and refrigerate for 1 hour or overnight.
- Put the oil in a large skillet over medium heat. When it’s hot, add the patties. Cook, undisturbed, until brown and crisp on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn the burgers over carefully with a spatula and cook until they feel firm and are browned on the other side, another 3–5 minutes. Serve hot or warm.
12 Ways to Build Delicious Veggie Burgers
- Fresh herbs: Add up to ½ cup minced fresh parsley, basil, or dill; somewhat less mint, cilantro, or chervil; 1 tablespoon oregano or marjoram; or 1 teaspoon or so fresh thyme, tarragon, or rosemary.
- Dried herbs or spices: Use by the pinch. To really get the seasoning right, taste and adjust as you go; you can cook a little bit first if you don’t want to taste it raw.
- Garlic: Add 1 teaspoon or more of minced garlic or 1 tablespoon or more of roasted garlic with a little of its oil.
- Soy sauce or miso: Just 1 tablespoon or so soy sauce, but up to ¼ cup miso.
- Ketchup, salsa, or mustard: Up to ⅓ cup ketchup or salsa or 1 tablespoon or so Dijon or other mustard.
- Nuts or seeds: Add ¼ cup or so sesame or sunflower seeds or up to ½ cup nuts or pumpkin seeds toward the end of processing the burger mixture.
- Citrus zest: The slight acidity brightens everything.
- Tomato paste: A tablespoon or 2 will give the burgers nice color and a more complex flavor.
- Mushrooms: Soak and chop 1 tablespoon or so dried mushrooms or use up to ½ cup trimmed raw mushrooms; add to the food processor along with the other ingredients.
- Cooked veggies: Add up to 1 cup cooked vegetables — onions, greens, broccoli, potatoes, sweet potatoes, winter squash, zucchini, whatever you like — along with the other ingredients.
- Cooked grains: All-grain burgers tend to be mushy and uninteresting, but adding a bit of grain to other burgers results in a terrific light texture. Stir up to 1 cup cooked grains into the burger mixture.
- Chiles: For heat, you can add cayenne, red chile flakes, or minced canned chipotles or a bit of the adobo sauce. But if you want some texture, you might include ¼ cup or more roasted or canned green or red chiles.
Source : Medium