60 minutes
A hearty and delicious homemade vegetarian black bean burger packed with flavor and texture.
Red Onion, roughly chopped
each
Fresh Mushrooms, fresh
0 oz
Rye Bread, torn
slices
Black Beans, roughly mashed
0 cans
Ground Coriander, ground
teaspoons
to taste
Black Pepper, ground
to taste
Cheddar Cheese, shredded
0 oz
Burger Buns, toasted
each
Cherry Tomatoes, chopped
0 oz
Lime, zest and juice
each
Chipotle Hot Sauce
to taste
Ripe Mango, sliced
each
Avocado, sliced
each
0 oz
to taste
sprigs
1. Prepare Veggies and Breadcrumbs
Toss one roughly chopped red onion and your fresh mushrooms into your food processor. Blitz them until finely chopped. Take the torn rye bread and blitz it into breadcrumbs in the food processor.
2. Mix Patty Ingredients
In a large bowl, combine the processed mushroom and onion with the breadcrumbs. Add in the roughly mashed black beans, a teaspoon of ground coriander, and season with salt and pepper to taste. Mix until well combined but still with some texture.
3. Shape and Bake Patties
Shape the mixture into four even patties. Lightly oil them, dust with coriander, and place them on a baking sheet. Roast in a preheated 400-degree oven for 35 to 45 minutes until they're dark and crispy on the outside.
4. Add Cheese
Remove the patties from the oven and sprinkle a generous amount of shredded Cheddar on top of each one. Return them to the oven just long enough for the cheese to melt.
5. Prepare Buns and Salsa
Toast the buns in the oven until golden. For the salsa, mix chopped half red onion and cherry tomatoes with the zest and juice of one lime, a splash of chipotle hot sauce, and season with salt and pepper.
6. Assemble the Burgers
Spread plain yogurt on the bottom half of each bun. Add a spoonful of salsa, then a layer of mango and avocado slices. Place the cheesy black bean patty on top, and finish with another dollop of salsa. Add a few drops of Tabasco and a sprig of fresh cilantro.
Sauté your veggies and aromatics before adding them to the burger mixture. This step caramelizes the natural sugars in the vegetables and builds a deeper flavor profile. Consider ingredients like onions, garlic, bell peppers, and mushrooms.
For cooking, a cast-iron skillet or non-stick pan is ideal. Make sure it's well-heated before adding the burgers, and use a generous amount of oil to create a crisp exterior. Avoid flipping the burgers too often; let them develop a crust on one side before turning.
To prevent the burgers from falling apart, you need the right proportion of binding agents. Use a combination of breadcrumbs (panko for extra crispiness), eggs, and perhaps a spoonful of a starchy binder like cooked quinoa or oat flour. Experiment with the mixture to get a moldable consistency that isn't too wet.
Once your burger mixture is formed, chill it in the refrigerator for at least 30 minutes before cooking. This helps the burgers hold their shape when cooked.
To avoid a soggy burger, ensure that all your veggies and beans are as dry as possible. After rinsing, pat the beans dry with a towel, and if you're using ingredients like canned corn or freshly grated veggies, squeeze out the extra moisture with a cheesecloth or a clean kitchen towel.
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