In case you’re wondering, the exclamation point in the title was extremely necessary. This was the first time I made bean burgers and, despite a huge bump in the road, they turned out wonderful with the help of a little improvisation.
The recipe I was using, which I transcribed by hand from a cookbook at fellow face-stuffer Meg’s house in Brooklyn!, called for four shallots. I piled all the ingredients into my food processor, with shallots on top, and started pulsing the mixture… But the shallots just stayed put. Eventually I took half the mixture out, processed it, and then the other half… But the shallots didn’t chop. Eventually I became ravenously hungry and depressed that my bean burgers looked more like a bean dip, so I picked out all the large pieces of shallot and left it at that.
To resolve the goopy over-processed problem I doubled the bread crumbs. The consistency of these patties is great, even though nothing like the recipe had intended. I overcooked each side to get a nice, flaky, charred-bean skin around it.
So! Here’s the recipe as I made it. I’m sure the original is fantastic, but I’ll never know! I like this one too much, now.
1 can Kidney beans, drained
1 can Black beans, drained
1 can Cannellini beans, drained
8 oz. Breadcrumbs
1 heaping tsp Chili powder
2 stalks Celery, halved and chopped
1-2 Shallots, minced finely
Cilantro, to taste, chopped
Salt and pepper, to taste
– In a food processor, combine all ingredients except for half the breadcrumbs. Blend until creamy. Place in a mixing bowl and refrigerate for 20 minutes, or until chilled.
– Add the rest of the bread crumbs and mix by hand. If you wish, you can reserve some of the beans from being creamed, and add them in now, too. Form into 4-8 patties, flatten between the palms of your hand, and store in the refrigerator inside an airtight container until ready for use.
– To cook: heat 2 Tbsp. oil in a non-stick skillet over medium-high heat. Pat flour onto each side of the burgers and fry for 5-6 minutes on each side, or until it becomes dark and crispy.
Serve on a toasted bun with all your favorite fix’ns! These burgers are vegan, but I couldn’t resist a sprinkling of feta on mine! 👹
I also enjoy eggless canola mayonnaise, mustard, avocado, cilantro, black pepper and an unnatural amount of fresh lime juice.