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

FAQs

What's a good binder for bean burgers? ›

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.

Hearty chopped cashews add textural variation, while panko bread crumbs help bind the patties without turning them mushy.

Beans, for instance, are a good source of both zinc and iron. They are also an important protein resource. Black bean burgers are never going to be mistaken for hamburgers, but they are typically a solid choice when it comes to health.

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.

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. These ingredients help hold everything together and prevent your burger from crumbling.

Panko bread crumbs – They give the burgers their hearty texture. An egg – To bind everything together!

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.

The best veggie burgers I have eaten have always presented themselves as exactly that: veggie – not “beef style” or anything like that – just “veggie”. The most common problem faced by homemade bean burgers is that they become mushy. This is usually caused by over mashing the beans.

Add oats to thicken, or liquid to thin, as needed. Stir in the cilantro, and let sit for 5 minutes. Shape into 4 large or 8 small patties; let them sit for 5 minutes.

To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through.

What are the drawbacks of a veggie burger? ›

Among popular meat alternatives, seitan, Beyond Burgers, and Impossible Burgers are highest in sodium, protein, and calories. The latter two are high in total and saturated fat.

Best: Amy's Organic Black Bean Veggie Burger

Amy's Organic choices are usually among registered dietitians' most recommended choices. This burger from Amy's is a best bet thanks to the main ingredients which include organic bulgur, black beans, and a variety of veggies.

Black Beans: A Diabetes-Friendly Superfood Packed with Nutrients! Black beans are not only a versatile and delicious addition to meals but also offer a plethora of nutritional benefits, making them an excellent choice for people living with diabetes.

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.

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.

Breadcrumbs: Help hold our burgers together. Veggie and bean burgers don't hold together as well as meat burgers, but the breadcrumbs in this recipe help a lot! Eggs or flax eggs: I make this recipe with eggs, but we have tested it with homemade flax eggs, and they work!

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.