• 5 months ago
Made with black beans and mushrooms and topped with a chipotle mayo, these veggie burgers will make even meat lovers decide to go meatless for a meal.
Transcript
00:00Hey it's Tia in the Delish Kitchen studios. Veggie burgers used to be that just meat alternative
00:06patty at the cookout but now they have grown so much in popularity. People realize that veggie
00:12burgers are actually delicious or they can be if you put a little effort into making a good one.
00:18I'm going to show you how to make a veggie burger that's rich and full of texture
00:22and that just as importantly holds together in the pan. To start our veggie burgers we're going
00:29to begin by roasting some black beans off as well as some almonds. Black beans form the main body of
00:37this burger. Beans bring richness they also bring moisture and the starch in the beans once they're
00:44roasted and we blitz them up is actually gonna help hold the patty together. The almonds add
00:51richness as well and they also add like these little textural nuggets within the burger. We're
00:57gonna roast these off in a 350 degree oven. The black beans should take about 20 minutes. The
01:03almonds are gonna take about 8 to 10. Our almonds are all toasty and ready to go. We are gonna get
01:09these into the food processor while they are still warm. We're gonna just pulse these. You don't want
01:15nut butter so you don't want it totally smooth but you don't want huge chunks either. Basically
01:20you're looking for a consistency that's a little chunkier than a breadcrumb but definitely not fine.
01:28All good. We're just gonna get these out of the food processor and put them into a bowl. So while
01:37we're waiting for our beans to finish roasting we are going to pulse some mushrooms. I've not
01:42removed the stems. You don't need to remove the stems. We're just going to put them in here and
01:47blitz them up until they're about the texture well the size of chunks of those almonds that we just
01:54blitzed. So once these mushrooms are finely chopped we are going to transfer them. You can
02:01go right back into the same bowl and we will be cooking them out on the stove later on so just
02:06keep them handy. You might notice we didn't clean the food processor after we blitzed the almonds
02:12and we're not gonna clean it again before we add the black beans. That's totally fine. They're all
02:19going into the same place. You don't need to do a bunch of dishes. Here we are with our nicely
02:25roasted beans. You will notice that they will be peeling and split and that's exactly what you want.
02:33While they are still warm we are going to get them into the food processor and grind them up until
02:38they are about like a third of a bean size if that makes any sense. I like to use the foil because
02:43it's just easy peasy and you might notice that some like you see they will want to stick to the
02:50foil so just like take your hand and kind of just encourage them to all go into the bowl as best you
02:58can. We're gonna pulse these just like we pulsed the almonds just a little at a time. We don't want
03:04mush but we do want them broken down. Let's see.
03:12That should be good. You've got some nice powdery bits, you've got some full skins,
03:19but everything's pretty much broken down. If we were to just put a bunch of raw garlic and onion
03:25into the burger it would not taste very good. You wouldn't get the sweetness out of the onion,
03:30you wouldn't get the full flavor of the garlic either. So before we put them in with the beans
03:35we are just going to sweat them down with a little oil and a pinch of salt. This should take about
03:42seven to nine minutes. What you're really looking for is for the onion to taste sweet. That's when
03:49you know you're good to go. There we got the sweetness we were looking for. These are great,
03:55they're done, they're good to go. So I'm just going to transfer them to the bowl with the
03:59black beans. That's one of the things that I love about this recipe. You can sort of just like
04:04build everything in the bowl together and you don't need to create a bunch of extra dishes.
04:10And speaking of that we're going to use the same pan for the mushrooms. So with these mushrooms
04:15what you're looking for is honestly for them to start sticking to the pan. And that's when they're
04:20done. They can go right in with the onions and the black beans. So now we have everything roasted off,
04:27ground off, cooked off, and it's all ready to go into the bowl and we're going to make our patties.
04:32Now you might be thinking, T.A. why are there so many ingredients in this burger? Look at all of
04:38the ingredients. Well beef is a complete package. All right it has umami, it brings that crispiness
04:46on the outside, it brings that tender juicy middle, it's textural, it holds itself together, it's
04:52the full thing. With a veggie burger you need a bunch of elements to all come together to create
05:00that same experience. So into the bowl with our beans, our onions, our mushrooms, we're gonna go
05:06with our ground almonds, and our panko, a little smoked paprika, and our feta. And we're just gonna
05:17take a spatula and toss it all together until it's evenly distributed. We are throwing in the feta
05:24today because it creates those pockets of juiciness that you would normally get in a beef burger from
05:31the fat. So for binders I have whole egg and a little mayo. You want to just give this egg a nice
05:38whisk before you put it into the black bean burger. You can just like pour it in all around like that
05:44and then just chuck in the mayo. And now here's where you give it some elbow grease because
05:49there's no good way to say this. You're gonna smush the black bean mixture together until it starts to
05:55stick to the side of the bowl and this is gonna help it bind together. The smushing is actually
06:01to activate the starch of the bean. So once the mixture starts to kind of hang together almost
06:07like play-doh, it's time to make the patties. So just divide this mixture into eight and I actually
06:15just do this. You can weigh if you want if you're being really precise and often I am, but right now
06:21I'm just gonna divide it roughly into eight. Lift out one-eighth of that mixture
06:29and form it in your hand into a patty. The mixture should be holding together like this.
06:34See? If it's still crumbly, you want to go back and keep working it with a spatula.
06:39Here is where you can and should get a little precise because you want patties that are three
06:47and a half inches wide and a third of an inch tall. This is critical and I'm sorry this is a
06:53nerd moment. This is critical because how big they are, how wide they are, and how thick they are is
06:59going to impact the ratio of the crust to the interior. With something like a veggie burger,
07:08you want to have a good amount of crust because that's where a lot of that texture is coming from
07:14and that's what's going to keep it interesting and fun to eat and just overall delicious. To be honest,
07:20I usually get out a ruler and I measure. That's me. You do you. All right, looking good. The burgers
07:28need to rest in the refrigerator for at least two hours. You can go overnight. You can even
07:33freeze them at this point. That's totally fine, but they do need to have time to solidify. They
07:38will cook and hold together better if they are cold. So while the burgers are chilling in the
07:45fridge before we cook them, we are going to make my special sauce. This is no secret. It is well
07:54known in the cook community that chili peppers in adobo are bomb and they will make mayo taste
08:00amazing. So what I have is just a little mayo and into that we're going to put our chilies in adobo
08:06and we're just going to mix that up with a little pinch of salt. Now the nice thing about this sauce
08:11is you can customize it to how spicy you like it. I have two teaspoons of the sauce with one
08:17finely chopped chili, but if you're spice-averse, you can do half of a chopped chili.
08:24Taste it, see what you like. It's up to you. All right, they've been in the fridge. They're still
08:31super cold. Time to cook them. I have this pan preheated over medium heat and you want it over
08:38medium. You want to keep it over medium because unlike a beef burger, which is high heat, quick
08:44cooking, veggie burgers need to be cooked low and slow. You're going to get a great crust still,
08:51that's going to happen, but in order for the interior to be cooked through, and it does need
08:56to be cooked through because these have egg in them, you need to have them in the pan for a
09:01longer amount of time. If you go high heat too quickly, you'll end up with a really dry patty
09:07that's still cold in the middle. These burgers are going to go for about four minutes on each
09:13side. Time to flip. You should get a very nice crispy brown crust on top. I highly recommend using
09:20a fish spatula for this, or to be honest, any metal spatula, because if it does try to stick,
09:28then this spatula will just get under there, lift those crispy brown pieces off of the bottom of the
09:34pan, and make sure that they stay on your burger. That's where all the flavor is. You don't want to
09:39leave it in the pan. So you can add whatever toppings to your burger you want. I'm a fan of the classic
09:44lettuce, tomato, little red onion. One thing is indisputable though, you need plenty of the
09:49special sauce. This looks so gorgeous. I can see the crispy edges and all that texture.
09:57It's rich and it's super juicy in the center. That special sauce gives like this great
10:04smokiness to the top of it, and you do get all of that texture inside. All of that roasting and the
10:11grinding and all of the different ingredients that went into it, they're there for a reason,
10:15because they do make a difference. And once those burgers are formed, you can keep them in the fridge
10:21for up to three days, or you can freeze them individually and keep them in there for about a
10:25month, and then just pull a burger out and fry it up whenever you want to. These are the best veggie
10:31burgers I've ever eaten, and I know that once you try them, you'll think so too. For this and
10:36other vegetarian classics, stick around on delish.com.

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