I really love Kenji's black bean burgers (https://www.seriouseats.com/the-best-black-bean-burger-recipe), but it is a serious challenge to try to get them to hold together in a patty — the edges keep crumbling away. In reading through the comments on the recipe, I see a number of people with the same problem, but no clear solutions. A couple of people recommended using an additional egg — has anyone tried this? with any luck? or are there other fixes that have been successful?
by kata_north
5 Comments
I’d recommend trying more mayo in the mix, or more egg. But for me, the real trick is:
Form the patties with the mix very cold, straight from the fridge. And once you put them in the pan, DONT TOUCH.
Make sure the pan is good decently hot, but not “smoking oil” hot, with enough oil to cover the bottom of the pan. Sear for just a sec, then lower the heat to medium, and again, DONT TOUCH the patty until it’s good and cooked. It should be a dark crust.
Then gently flip. I use a fish spatula. And if there is any resistance when I try to flip, I wait. It should come off the pan easily.
I often add an additional Tbsp of adobo, an additional egg as well as more mayo. Once you’ve made the burgers enough times you start to know the correct consistency to keep them together.
Due to an egg allergy within my friend group, I plan on replacing the egg and mayo with chia or flax in the next batch I make. Will be interesting to see if it affects the flavor or consistency.
Pack the patty tight and make sure the mix is chilled really well definitely only flip once
Don’t make the patties to fat or big smaller and thinner are easier
I absolutely love these but haven’t been able to hold it to burger structural standards. I mostly add it to a rice bowl, eggs, big ol’ sloppy mix for dinner.
Add beef