Robust in flavor and texture.
Partially dehydrating canned black beans in the oven solves the problem of mushy texture that plagues most black bean burgers.Sautéed onions, poblano peppers, and garlic with just a touch of smoky chipotle chile add depth to the patties without dominating.
Mixing them straight into the patties results in an undesirable steamed onion flavor. Instead, sauté all the vegetables in oil until they're soft before incorporating them into the patty.Chipotle chiles packed in adobo might be so common in black bean recipes that it borders on tacky to include them. But you know what? I've loved them ever since I was kid, and when used the right way, they can add just the right amount of smoky, savory flavors without overwhelming the burgers.
What does this mean for our burgers? It means that we have to build that texture into the patty mixture right from the start.So what textures am I looking for here? Just like in a meat patty, I want a mix of hearty, robust bits interspersed with tenderness, along with juicy pockets that burst with flavor. I ran through the usual gamut of add-ins: cooked grains like barley, bulgur wheat, wheat berries, and farro, as well as nuts, including peanuts, macadamia, pistachio, walnuts, and pine nuts.
I tried starting with dried beans and boiling them, halting the cooking while they were still a little shy of done. That didn't work. Undercooked beans don't taste good, no matter what you're going for. and noted how baking canned beans can turn them dense and meaty without rendering them inedible.
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