Kenji lopez black bean burger

Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers.

I love burgers. Almost all of the time, the burgers I eat are made from beef, but occasionally we change things up at our house. At some point, my wife or I found this recipe for black bean burgers on Serious Eats. The recipe was created by J. Are you a video person? If you have a problem with enjoying black bean or veggie burgers, the only suggestion I can offer is to think of them as something other than a burger. They are similar but to me, they are a very different sandwich that I enjoy from time to time.

Kenji lopez black bean burger

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They no longer cling together in the same way and don't really change shape when you cook them for a second time.

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Complex and satisfying with a robust texture that even carnivores love. Even in my earlier days as an unabashed eater of all things ground and beefy, I always had a place in my heart for black bean burgers. I'd occasionally sneak one off of my vegetarian friends during backyard barbecues. If a bar claimed to have excellent homemade black bean burgers, I'd order one with cheese and bacon, if I felt like it. In its ideal form, a black bean burger should be moist and meaty, with a patty that holds together and forms a substantial crust, packed with robust bean flavor and the seasonings that complement it.

Kenji lopez black bean burger

During long summer days and warm weekends, I often find myself falling into one of two traps: either the "every recipe I make must be a daylong project" trap, or the "hey, it's summer, I'm gonna eat what I want" trap. And while slow-smoked pulled pork and barbecued ribs are all well and good, and burgers and mayo-based salads might be nice for the weekend or an occasional treat, none of those things are great if you're looking for something simple and satisfying that won't weigh you down on a Wednesday night. For weeknight dining in the summer, I'm looking for easy recipes that I can start cooking when my wife gets home from work and have on the table well before the sun goes down, whether they're cooked indoors or out. Here are some of the staple dishes I come back to again and again. Dishes that are tasty and healthy enough to eat every single day. The king of dips! The sauce that eats like a meal! The backyard dinner party's best friend and all-time-greatest guest of honor!

Accelstepper

As for toppings, the sky's the limit. You can make a few on a big sheet of parchment, form them properly, and then use scissors or a sharp knife to cut each patty onto its own small piece of paper. As expected, the flavor was fine, but here's what we got inside:. Condiments as desired, such as chipotle mayonnaise , ketchup, mustard, or mayonnaise. Time to get to work on that. Caramelized onions. 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. Active 45 mins. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. I found that a single chile for two cans of beans was just the right amount. Each method offers its own advantages. On the other hand, a black bean patty is made up mostly of starch and proteins that have already been cooked once. Transfer to a zipper-lock freezer bag and freeze for up to 3 months.

My college roommate gets me.

Time to get to work on that. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Develop and improve services. After about 24 hours on the top of the bun, pretzel salt will start to melt, no matter what. Because of this, there is a little bit of work required. The roasting process dries the beans out and helps turn them from potentially mushy into a nice texture for the patty. This is a fresh bun baked a few hours before eating. Use limited data to select content. 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. Their flavor is also mild enough that they don't distract from the bean flavor I wanted highlight. If a bar claimed to have excellent homemade black bean burgers, I'd order one with cheese and bacon, if I felt like it.