Lack bean burgers have always been, and will probably always be, my favorite sort of plant-based burger. While I enjoy animal-based burgers, ones made from beans may be just as flavorful and fulfilling – if not more so (take into account the environmental impact of replacing beef with beans and my love for black bean burgers is even stronger).
While plant-based patties are commonly available in stores, here is a pantry-friendly recipe that will allow you to enjoy the satisfaction of cooking your own.
I enjoy the earthiness of black beans, which I balance with umami from canned mushrooms and tamari or soy sauce. For added flavor, the patties are seasoned with garlic powder and smoky paprika.
Oatmeal is a terrific pantry staple to utilize as a binder while also providing texture (use gluten-free oats and tamari if you need to).
A food processor speeds up the process of mashing the beans and slicing the mushrooms, but you can prepare these burgers without one. One thing to keep in mind while making bean burgers is to let the patties rest for a few minutes before cooking so they keep their form and don’t break apart.
As fantastic as these patties are, toppings are equally vital in deciding overall burger satisfaction. Feel free to finish the meal with a slice of cheese or your favorite condiments.
Alternatively, while the burgers are resting, create balsamic-glazed onions to add acidity, sweetness, and crunch.
