Creating a delicious veggie burger can be a challenge. Many fall short, lacking the satisfying texture and juicy interior of their beefy counterparts. This recipe focuses on two key elements that elevate the veggie burger experience: moisture control and the double patty smash technique.
The first key to a great veggie burger is managing moisture content. Overly moist patties result in a mushy texture. For this black bean burger, slightly undercooked beans are ideal. If using canned beans, drain and toast them in a pan or oven for about 10 minutes to remove excess moisture. Panko breadcrumbs and a touch of cornstarch further absorb moisture, contributing to a crisp exterior and pleasant texture.
The second key is using two thin patties instead of one thick one. This creates two layers of crispness and allows for the addition of a flavorful, juicy center. Melted cheese works beautifully, but if you prefer a dairy-free option, your favorite sauce can be used instead. This creates a welcome burst of juiciness that often gets missed in veggie burgers.
To begin, add 250 grams of cooked and drained black beans to a food processor along with 20 grams of panko breadcrumbs. Pulse a few times until the mixture has a mealy texture that holds together somewhat, but isn’t overly sticky. If you don’t have a food processor, finely chopping the beans by hand is a viable alternative.
Transfer the bean mixture to a bowl and add 20 cranks of black pepper, 3 grams of salt, and 2 grams of MSG (optional, but adds umami). Feel free to incorporate your preferred spices and herbs at this stage.
To bind the mixture, add one beaten egg, starting with half and adding more as needed. Include a spoonful of cornstarch, which helps create a crispy sear. Mix until a cohesive ball forms. If the mixture is too wet, add more breadcrumbs. If it’s too dry, add a little more egg or water.
Divide the mixture into four equal portions, roughly 65 grams each. Shape each portion into a ball.
Heat a cast iron skillet over high heat and add a generous amount of high-heat oil, such as peanut oil. Place a ball of the mixture in the hot pan and cover with parchment paper. Smash it down with a metal spatula. Allow a crust to develop for two to three minutes, then flip.
Add a handful of shredded cheese (or your chosen sauce) to the cooked side of the patty and top with the second patty. Flip the burger once more to ensure the cheese melts completely.
To assemble the burger, prepare a sauce by combining equal parts mayonnaise, ketchup, and mustard. Add finely minced onion and a sprinkle of chili powder, smoked paprika, and garlic powder. Spread the sauce on a toasted brioche bun, then add pickled onions, tomato slices, shredded lettuce, and the black bean patty. Top with more sauce and the other bun half, positioned diagonally.
The result is a flavorful and satisfying veggie burger with a delightfully crispy exterior and a juicy center. The double patty method allows for customization and ensures a truly delicious experience. Experiment with different spices and beans to create your own signature veggie burger.
