Homemade Black Bean Burger Recipe - Budget Bytes (2024)

FAQs

Homemade Black Bean Burger Recipe - Budget Bytes? ›

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper. Pulse the ingredients together until they're mostly mixed.

One Green Planet recommends chia seeds and arrowroot powder as egg replacements, as well as nut butter, mustard, and dry oats, among other things, to imitate what they call the "sticky" saturated fats that keep burgers together.

Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture.

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.

Ingredients: Water, cooked black beans (black beans, water), cooked brown rice (water, brown rice), onions, vegetable oil (corn, canola and/or sunflower), whole kernel corn, soy protein concentrate, onion powder, wheat gluten, egg whites, tomatoes, bulgur wheat, green chiles, calcium caseinate (milk), cornstarch.

The binding agents are essential for ensuring your veggie burger stays intact during cooking. Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter.

It's why we normally add breadcrumbs to these recipes – they act like a sponge for all the moisture from the beans and other veggies, keeping the burger from edging from soft into soggy. By removing that moisture from the beans before you mash them up and stick them in a burger, you improve the texture in two ways.

Dry Your Black Beans

The flip side, however, is that black bean burgers can also be mushy due to added moisture. In order to avoid this issue, you should dry out your black beans in the oven until they are slightly crunchy (about 15-20 minutes in the oven at 350 degrees F) and then proceed with the rest of the recipe.

Shape the patty

As they cook the meat will constrict, which will make the burgers smaller and fatter. Flatten them down with a spatula during cooking," suggests Cassie, our food editor.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.

Do homemade burgers need a binder? ›

One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.

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.

FILTERED WATER, COOKED BROWN RICE (WATER, LONG GRAIN BROWN RICE), COOKED BLACK BEANS (WATER, BLACK BEANS), EXPELLER PRESSED SUNFLOWER OIL, COOKED DRY BLACK BEANS, CORN, ONIONS, TOMATO PASTE, PEA PROTEIN ISOLATE, SPICES, POTATO STARCH, PEA PROTEIN CONCENTRATE, SUGAR, GREEN BELL PEPPER, RED BELL PEPPER, MODIFIED ...

ORGANIC BULGUR WHEAT, ORGANIC MUSHROOMS, ORGANIC BLACK BEANS, ORGANIC ONIONS, ORGANIC TOFU (FILTERED WATER, ORGANIC SOYBEANS, MAGNESIUM CHLORIDE), ORGANIC TEXTURED SOY PROTEIN, ORGANIC OATS, ORGANIC FIRE ROASTED SWEET POTATOES, ORGANIC CELERY, ORGANIC CARROTS, FILTERED WATER, ORGANIC GREEN CHILES, ORGANIC CORN, ORGANIC ...

Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it. → Follow this tip: Veggie burgers need a sturdy binder to hold everything together. This can be anything from eggs to a mixture of ground flax and water, wheat germ, breadcrumbs, or oats.

Keep cooking water at a gentle simmer to prevent split skins. Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered. Stir beans occasionally throughout the cooking process to prevent sticking. Bite test beans for tenderness.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible. Or if you'd rather work smarter than harder, use a stuffed burger press like the Big Boy Burger Binder, which shapes the perfect burger every time. Go easy on the flipping too.