Football! {Recipe: The Best Black Bean Veggie Burgers} (2024)

FAQs

How do you keep black bean burgers from falling apart? ›

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

I learned this from Serious Eats. Spread out the canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush. While the black beans are in the oven, sauté some garlic, onion, and pepper together.

The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

Panko bread crumbs – They give the burgers their hearty texture. An egg – To bind everything together! And salt and pepper – To make all the flavors pop.

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

Mushy veggie burgers give veggie burgers in general a bad reputation. And too often the culprit of this crime is too many wet ingredients. Yes, they're essential for holding the burger together and adding some much-needed flavor, but too much liquid makes for a paste-y burger that doesn't hold together well.

Adequate bread crumbs or oatmeal are required to soak in the moisture from the potato, beans, veggies, and whatever else goes into your veggie burger. Skimp on the bread crumbs and you'll be met with mush (I know from experience!).

Once the water is boiling, reduce the heat to a simmer.

Cook, uncovered, until the black beans are tender. I start checking mine at 1 hour and then again every 15 minutes after that. Depending on the freshness of your beans, it could take up to 2.5 hours. Right before the beans are ready, stir some garlic into the pot.

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

What can I use as a binder instead of eggs in burgers? ›

DAY TRADER, EDUCATOR, SWING TRADER. If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. How do you keep homemade burgers from falling apart? * Mix your ground beef (80/20) by hand until it's a thorough consistency.

To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

Consider incorporating ingredients like breadcrumbs, brown rice, quick oats, whole wheat flour, or panko to bind the mixture together. These ingredients not only add texture but also help absorb excess moisture. NOTE: use quick oats as they will hold the burger together much better than regular rolled oats.

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

Resist the urge to constantly flip the burgers while they cook. Flipping them too often can cause them to fall apart. Let the burgers cook for a few minutes on one side before flipping them once. This will help them develop a nice sear and hold together better.