The Costco Connection

Black Bean Burger

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VAN ACK E R E

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 cilantro

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 (½ cup)

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- wide patties.

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 together ;rmly.

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