This Never Fail, Super Simple Bean Burgers recipe will solve all your dried-out plant burger problems! Please tell me I’m not alone with that conundrum.
How long has it taken you to master making bean burgers? A month? A year? Still working on it? Can’t be done?…
I hear ya.
My bean burgers were always too dry and crumbly. Sure, they would stick together when I formed them with my hands (and I’d think, “Finally, they’re going to turn out”), but as soon as they hit the pan and heated through a bit it was like the Sahara Desert- dusty and dry to the bone. They always fell apart. It didn’t matter how much oil I fried them.
They crumbled. They cracked. Whole chunks broke off. It was like a dehydrated bean burger avalanche every time I tried to make them.
It was so frustrating. I mean, beans are such a great source of fiber, plant protein, folate, magnesium and potassium. I can’t just let them hang out inside my cupboard until who knows when. It will be a cold day in- you know where– before I let something in my pantry go to waste.
So, I kept trying. I added less breadcrumbs, more beans, more liquid, less liquid… I tried using ground oatmeal. I added more eggs. I used chia seed eggs. I mixed in a bit of oil. I did everything short of declaring an official state of emergency (because, yes, bean burgers are THAT important to me 😁 ).
Then it hit me. Duh. MY BEANS NEED MORE FOOD PROCESSING. It seems so simple, but it really made all the difference. I want to draw your attention to the upcoming bolded sentence if you are skimming through my blabbing: more food processing is the answer. Really get those beans going and don’t stop until they look and feel like a smooth paste.
It’s the only way.
Let me reassure you that the finished burgers aren’t gooey and paste-like inside. If they were I literally did all this work for nothing because that would be awful. These Never Fail, Super Simple Bean Burgers hold their shape perfectly, have that to-die-for crunch on the outside and WON’T FALL APART. You don’t have to settle for crumbly, dry, hard to swallow bean burgers anymore.
This is also the perfect recipe for those of you who like flexibility. Whatever spice your craving, Chili Lime Salt, ( https://anourishedlife.blog/diy-spice-blends/ ) a steak or burger blend, lemon pepper, garam masala, curry, smoked salt, chili powder, paprika… add whatever for extra deliciousness (see recipe for details).
Now its up to you. Go forth and make your perfect bean burgers!!!
This Never Fail, Super Simple Bean Burgers recipe will solve all your dried-out plant burger problems!
- 2 cups Black, Pinto, or Great Northern Beans (I always cook my beans from scratch in chicken broth with a little garlic and onion. It adds really great flavor)
- 1 cup Whole Wheat or Regular Breadcrumbs
- 1 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1 tsp. Your Favorite Burger Spice(s) (My favorite is a 1/2 tsp. of smoked paprika and 1/2 tsp. chili powder)
- 2 tbsp. Water
- 1 Egg or 1 Chia Seed Egg
- 2 tbsp. Avocado, Sunflower, Olive Oil or whatever oil you'd like... for frying
Add the beans to your food processor and let process for about 30 seconds. You are really going to want well-processed, mushy, paste-like beans here- sounds gross, but it will be worth it!
Add the beans and everything else to a bowl (with the exception of the oil) and mix together until well incorporated.
Form 4 burger patties in 1/2 cup portions and fry in a large skillet for 5-7 minutes per side. Serve.
Using canned beans or overcooking dry beans (so they are slightly mushy) seem to give these bean burgers the best chance at sticking together.