Making black bean burgers that hold together without eggs
You can make sturdy black bean burgers even without traditional binders like eggs or breadcrumbs by relying on the beans' starch and some strategic ingredients to provide cohesion.
Key techniques:
- Start with well-drained, rinsed black beans. Mash most of them but leave some whole for texture.
- Add a small amount of cooked starchy binder like mashed sweet potato, cooked quinoa, or mashed potato—these natural starches help bind patties.
- Incorporate finely grated carrot or zucchini (squeeze out excess moisture) and a tablespoon of flaxseed meal mixed with water if you want an egg substitute.
- Use a little flour, oat flour, or ground oats to absorb moisture and firm up the mixture.
Season and cook:
- Add spices (cumin, smoked paprika, onion powder), minced onion, garlic, and salt.
- Form patties and chill for 15–30 minutes to help them set.
- Cook in a nonstick skillet with oil over medium heat, pressing gently; cook until a crust forms, then flip carefully.
Serving ideas:
- Toasted buns with slaw, avocado, and spicy mayo.
- Over a salad or grain bowl with pickled veggies.
These techniques let you skip eggs while still making handheld, flavorful black bean burgers that hold up during cooking and eating.