Black Bean Burgers (America’s Test Kitchen)
Here’s another one of my favorite America’s Test Kitchen recipes…their Black Bean Burgers. If you haven’t figured it out by now, I’m obsessed with America’s Test Kitchen. I mean how can you deny a recipe it’s greatness after it’s been tested over and over again until it’s perfect? I’m sharing this without because not only are the burgers amazing, they are so easy to make and you can FREEZE THEM and have them on hand whenever you need.
Black Bean Burger Newbie
I’m fairly new to the world of black bean burgers, but have a deep appreciation for their flavor when done correctly. It’s not fair to compare them to regular beef burgers, because they’re just not the same. Also to add to this, you don’t have to be vegetarian to enjoy one. I can promise you won’t be wishing this burger was made out of meat after you finish it.
I was turned on to black bean burgers by a pack of frozen ones from good ol’ Costco. Pretty sure they were Morning Star? Anyways, these things were amazing, and from then on out, I always had my ear and eyes open for a good one in a restaurant or a good recipe for them.
I got the America’s Test Kitchen cookbook for Christmas 3 years ago. After having it for about 3 months, I discovered that they had a black bean burger recipe. Obviously, I had to try it. It was sure to be another tried and true classic. I was not wrong.
This recipe is amazing because it’s well balanced. It keeps the black beans up front but still lets you taste the other ingredients or seasoning. They also brown up perfectly in the pan and don’t fall apart. I think the secret here is in the eggs and tortilla chips.
Also, I think my favorite part of this black bean burger, is the ability to add whatever the heck you want on top of it. I guess any burger is like that, but this seems to open the door to a lot of possibilities. We did jalapenos and caramelized pineapple one time. I also find that barbecue sauce and onions are great too.
Be sure not to skip the refrigerating step. They need that extra time to firm up. And make sure that when you are forming them into their equal portions, really squeeze them together. This will help them hold together even better, and give you better browning once they are flattened. Don’t be afraid to let them fry either. The first few time’s I was skittish because they do not fry up like meat. Just let them be for a good solid 4 minute before you check them. They’ll turn darker brown, and will be nice and stiff when you go to lift the edge.
I hope you enjoy this recipe as much as my family and I do. Be sure to grab an America’s Test Kitchen TV Show Cookbook so you can have this recipe in your house, and be armed with all kinds of knowledge essential to being a successful home cook. Also check out the original recipe online right here.
When I made these black bean burgers for the post, I also made my baked french fries and stove-top baked beans (posts to come for both, they will be linked here). I also topped mine with my Quick Pickled Jalapenos. Check out the recipe for those right here.
makes 6 patties
- 2 15oz cans of black beans, drained and rinsed
- 4 scallions, minced, about 1/4 cup
- 2 large eggs
- 3 tbsp minced cilantro
- 2 tbsp flour
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup coarsely crushed tortilla chips
- 8 tsp vegetable oil
- burger buns
- After rinsing black beans, spread them in a single layer over a towel or paper towels and let dry for at least 15 minutes.
- In a large bowl, whisk eggs and flour into a paste. Add scallions, cilantro, garlic, cumin, coriander, salt and pepper. Stir well to combine.
- In a food processor, process tortilla chips until they are a fine meal, for about 30 seconds. Add black beans and pulse about 5 times to roughly broken down.
- Add black bean mixture to bowl with egg mixture and stir to combine. Cover and refrigerate for 1 hour or up to 24.
- After refrigerating divide the mixture in half, then into 3 equal portions a piece, equaling six total. Firmly pack each portion into a ball, then press into a 3 1/2- 4″ patty. These can be wrapped in plastic wrapped, placed in a zipper lock bag and frozen for up to 2 weeks.
- Heat up enough oil to lightly cover the bottom of a non-stick skillet over medium-high heat until shimmering.
- Add patties, ensuring not to crowd the pan. Cook each side until darkened and crisp, for about 4-5 minutes.
- Serve hot, and garnish with cheese and favorite burger toppings.