Black Bean Burger
2 (15-ounce) cans black beans,
rinsed, with 6 tablespoons
bean liquid reserved
2 tablespoons all-purpose flour
4 scallions, minced
3 tablespoons minced fresh
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon hot sauce (optional)
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon pepper
1 ounce tortilla chips, crushed
¼ cup vegetable oil, divided
6 burger buns
Line a rimmed baking sheet with
a triple layer of paper towels;
spread beans over towels and let
sit for 15 minutes.
Whisk reserved bean liquid and
flour in a large bowl until well combined and smooth. Stir in scallions,
cilantro, garlic, cumin, hot sauce
(if using), coriander, salt and pepper until well combined. Process
tortilla chips in a food processor
until finely ground, about 30 seconds. Add black beans and pulse
until beans are coarsely ground,
about 5 pulses. Transfer bean mixture to bowl with flour mixture and
mix until well combined.
Adjust oven rack to middle position and heat oven to 200 F.
Divide mixture into 6 equal portions and pack firmly into 3½-inch-
Heat 1 tablespoon oil in a 10-inch
nonstick skillet over medium heat
until shimmering. Gently lay 3 patties in the skillet and cook until
crisp and well browned on first
side, about 5 minutes. Gently flip
patties, add 1 tablespoon oil and
cook until crisp and well browned
on second side, 3 to 5 minutes.
Transfer burgers to a wire rack
set in the prepared baking sheet
and place in oven to keep warm.
Wipe out skillet with paper towels
and repeat with remaining 2 tablespoons oil and remaining patties.
Transfer to buns and serve.
Makes 6 burgers.
Recipe courtesy of the editors at
America’s Test Kitchen.
to our burgers, which we enhanced
with scallions, fresh cilantro, garlic,
ground cumin and coriander, and hot
sauce. We pulsed the beans with the
chips near the end of processing the
chips, so the beans maintained some
texture. When looking for something
other than an egg to pull everything
together, we didn’t have to go far.
Instead of opening a can of chickpeas
for the water they’re packed in, we
found that the liquid from the can of
black beans we were using provided
the necessary cohesion, and the beans
were sticky enough to hold together
without an additional ingredient. The
black bean liquid also boosted the
overall ;avor of the burgers. We dried
the rinsed beans well to ensure we
had control over the moisture content
of our burgers. When forming the
patties, it’s important to pack them
Julia Colin Davison and Costco member Bridget
Lancaster host America’s Test Kitchen (americastest
kitchen.com) on PBS. They’ve both been with the show
since it first aired in 2001.
Satisfying black beans seem like a
natural base for a hearty vegan
burger, but most black bean burgers
are mushy or fall apart when ;ipped.
We managed to harness the sticking
power of the beans’ natural starches
and, with just a few additions, create
a great burger. For a dry binder, we
used tortilla chips that we ground in a
food processor; their corn ;avor
added a pleasing Southwestern ;air
America’s Test Kitchen’s
Black Bean Burger
Julia Colin Davison (left) and Bridget Lancaster
BUILDING A BETTER BURGER
CONTINUED FROM PAGE 39