For the cooked sweet potato and black beans, we recommend mashing them with a fork or potato masher until very smooth. Grate the bread to make breadcrumbs and crush the nuts in a plastic bag by bashing with a rolling pin until as fine as possible, or chop very finely using a large, sharp kitchen knife. The patties can be made by hand, which will result in a more chunky texture, but they should still hold together. If the mixture seems too wet then you can add some extra breadcrumbs. To help firm the patties up the recipe suggests chilling for 20 mins in the fridge. What should I do if my patty mixture is too wet? Make sure that the bean mixture is properly blended as this will also help the patties to bind. The beans are blitzed with the mash alongside breadcrumbs, spices and tomato puréeto produce a smooth patty mixture. How do you bind black bean burgers without egg?Īs this recipe is vegan the burgers are held together with sweet potato mash. The pulsed walnuts add a ‘meatiness’ to the texture but you can swap these for cashews, pine nuts, blanched almonds or pecans, or omit them entirely. This is flavoured with paprika, cumin and onion granules. Call me wacky!Īnd I know in my heart that those two things can coexist.This recipe is vegan and uses a base of pulsed black beans, sweet potatoes, nuts and bread. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. It doesn’t mean I’m going to start making the family drink shots of wheat grass juice every morning. It doesn’t mean I don’t also love big, beefy burgers. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: That my love of meatless burgers has no hidden meaning. It sent shockwaves through his being, and it shook our foundation to the core. In his experience, a burger was meat, much like air was oxygen or rain was water. From where he stood, he didn’t even know burgers without meat existed. The look on his face-I’ll never, ever forget it. And I’ll never, ever forget the time, very early in our marriage, that Marlboro Man and I went out to eat and I ordered-gasp-a veggie burger from the menu. It must be a throwback to my vegetarian days. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. We have four kids, work pretty hard, and spend most of our time together, which is just fine with us since we really like each other and all that. My husband and I celebrated our wedding anniversary yesterday, and I’d say as marriages go, ours is pretty darn good.
Top with lettuce and tomato, then pop on the lids! Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Grill the buns on a griddle with a little butter until golden. (Place a lid on the skillet to help the cheese melt if needed.) Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Stir until everything is combined, then let the mixture sit for 5 minutes. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Keep mashing until they're mostly broken up, but still have some whole beans visible. Place them in a bowl and use a fork to mash them. Drain, but do not rinse, the black beans.
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