Plant-based Burgers

The plant-based burgers offer rich flavor, a satisfying texture, and a delightful crispiness on the outside. While they involve some prep work, these burgers truly justify the effort. This recipe is entirely vegan (free of dairy and eggs), grain-free (gluten-free), without soy, and can be easily adjusted to be nut-free.

Over the past few months, I've delved into numerous veggie burger recipes, a journey marked by countless trials and errors. Crafting an exceptional veggie burger is quite the challenge. Picture this: a burger that steers clear of dryness, maintains its structure, boasts a crispy exterior, avoids mushiness at the center, and upholds that desired chewiness. It's a demanding checklist, I admit.

So, what's the secret to the ultimate veggie burger?

Robust Flavor: Prioritizing taste is paramount in healthy eating. Whether it's a zesty Southwestern blend with chili powder and cumin or a more subtle combination with dried herbs, sticking to your chosen flavor profile and being liberal with the seasonings is key. Meaty Texture: Sautéed mushrooms offer an umami-rich essence and a tender, juicy texture, often taking the spotlight in many meatless dishes. While there's no perfect substitute for mushrooms, roasted eggplant emerges as the best alternative for achieving that meaty texture if mushrooms aren't your thing. Balanced Texture: The challenge lies in striking the perfect balance between a substantial crust and a moist interior. Many plant-based burgers either tend to be too dry and crumbly or overly wet and mushy. Enter the solution: binders. My go-to includes two essential binders—flaxseed meal for binding and chickpea crumbs for structural integrity. Both are indispensable for crafting the ideal veggie burger. Crafting the perfect veggie burger demands finesse in flavor balancing and texture pairing. With the right combination of ingredients and meticulous preparation, achieving that sought-after burger experience becomes an achievable feat.

Ingredients

Black Beans: The foundational ingredient here is black beans, but pinto beans make an excellent alternative due to their dense texture and resemblance to traditional burgers. Whichever beans you opt for, I highly suggest preparing them from scratch. I've emphasized this before, and I'll stress it again—the flavor and texture of dried legumes surpass those of canned varieties. While canned beans can be used, they often tend to be mushy. To mitigate this, chef James Kenji López-Alt suggests reducing their moisture by roasting them in the oven. Additionally, mashing canned beans with a fork instead of a food processor helps maintain some texture.

Walnuts: I typically incorporate either chopped nuts/seeds or cooked grains in veggie burgers to impart that textured, meat-like feel. The texture is key; a veggie burger lacking it may end up overly mushy, missing the satisfying bite. Moreover, the adhesive nature of nuts aids in binding the veggie burgers, creating a harmonious balance.

Chickpea Breadcrumbs: Breadcrumbs effectively bridge the gap between liquid and solid components by capturing moisture and transforming it into a binding agent. Without a structural binder, a veggie burger might crumble upon contact with the grill. Structural ingredients complement the subsequent category—binders.

Flaxseed Meal: My go-to binder for veggie burgers is a golden flaxseed meal.

Onions and Garlic: Aromatic vegetables are crucial for flavor enhancement, elevating the savory essence of other ingredients they're cooked with. Any allium family vegetables—shallots, red onions, white onions, leeks—work exceptionally well here.

Mushrooms: As mentioned earlier, sautéed mushrooms contribute incredible umami flavor and a juicy, tender texture.

Cumin & Smoked Paprika: These spices are commonly found in Southwestern-style burgers. Cumin offers an earthy note while smoked paprika adds a smoky flavor. For a touch of heat, consider adding fresh green chili pepper or cayenne.

Salt: Nothing accentuates the flavor of spices and ingredients quite like salt. Adding a dash of soy sauce can further enrich the umami profile.

Olive Oil: Brushing black bean burgers lightly with olive oil before baking yields a crisp exterior while retaining moisture inside, preventing dryness.

How To Make

Creating homemade vegan burgers presents its challenges, but with a few pointers, you'll craft incredible burgers: Beans Preparation: Start with dried beans, cooking them until they reach the right tenderness. The base ingredient must have the ideal texture. Cook the beans uncovered for 45-90 minutes, depending on their size/freshness. Test a bean around the 40-minute mark for the desired tenderness—slightly tender with a subtle bite. Overly soft beans lead to mushy burgers. Once cooked, drain the beans. Vegetable Sauté: Sautéing vegetables is key. It reduces their moisture content, intensifying their flavors. Moisture-rich veggies can make the burgers excessively wet and mushy, leading to difficulty grilling. Cooking the vegetables also allows for additional seasoning, enhancing their taste. Walnut Processing: Pulse the walnuts in a food processor until coarsely chopped, preserving their texture. Avoid over-processing to maintain their distinct crunchiness. Blending Ingredients: Combine all ingredients in the food processor, pulsing until just combined. The processing level is crucial—insufficient processing leads to fragile patties, while excessive processing results in a paste-like texture. Seasoning Adjustment: Taste the mixture as you blend, adjusting the flavors as needed. Add more salt for seasoning, garlic for intensity, cumin for earthiness, or smoked paprika for a smoky touch. Patty Formation: Take about ¼ cup of the mixture, firmly shaping it into ½-inch/1.3-cm thick patties using your hands. Baking: Place the patties on a parchment-lined baking sheet or a well-seasoned cast iron griddle, baking until golden brown for approximately 20 minutes. Allow the burgers to cool for 5-10 minutes to firm up slightly before serving.

Ways to Present Veggie Burgers

Whether you're crafting homemade black bean burgers or opting for store-bought versions, choosing the perfect toppings can truly elevate the experience. My go-to favorites include lettuce, caramelized onions, grilled tomatoes, avocado, and sprouts, along with a touch of mustard or homemade ketchup.

Beyond placing the burgers between buns, consider serving them alongside grilled vegetables, corn on the cob, or crispy sweet potato fries for a varied and delightful meal. 

Storing Veggie Burgers

For leftover veggie burgers, you have options whether to store them uncooked or already cooked. My preference is storing them uncooked and baking them when needed. However, if you're planning ahead for quick meals, storing cooked veggie burgers might suit you better.

Refrigeration:

• Allow cooked veggie burgers to cool to room temperature before refrigerating. Store them in an airtight container for 3-4 days if uncooked or up to 5 days if cooked.

Freezing:

• Once cooled, place cooked veggie burgers in an airtight, freezer-safe container, separating each with parchment paper to prevent sticking. You can freeze them for a period of three months.

Reheating:

• Defrost frozen veggie burgers by transferring them to the refrigerator 24 hours before reheating.
• For uncooked burgers, follow the baking instructions mentioned earlier.
• To reheat cooked veggie burgers, microwave them briefly, then place on a baking sheet, lightly spray with oil, and bake at 400°F/204°C until the surface crisps up again, typically about 5 minutes.

Ingredients

• 3/4 cup dried black beans, soaked*
• 1 cup walnuts
• 1 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup cremini mushrooms
• 1/3 cup chickpea breadcrumbs **
• 2 Tbsp. golden flaxseed meal + 5 Tbsp. water
• 2 Tbsp. tomato paste
• 1 Tbsp. cumin powder
• 1 Tbsp. smoked paprika
• salt, to taste

Instructions

Cook Beans: Place soaked beans in a medium pot, covering them with water by several inches. Bring to a boil, then reduce heat to medium-low, seasoning with salt. Simmer uncovered until beans are tender, 45-90 minutes. Add more water when necessary to ensure the beans remain covered. Test tenderness around 40 minutes for the desired slightly firm texture. Drain once cooked.

Preheat Oven: Set oven rack to the middle position and preheat to 400ºF/204ºC.

Sauté Aromatics and Mushrooms: Heat olive oil in a medium skillet over medium-high heat. Cook the onion and garlic until they turn translucent, typically taking around 5 to 7 minutes. Add mushrooms, and salt, and cook until softened (5-7 minutes).

Process Walnuts: Pulse walnuts in a food processor with an S blade to a coarse meal; avoid over-processing.

Combine Ingredients: In the food processor with the chopped walnuts, add cooked beans, sautéed mushrooms, chickpea breadcrumbs, flax egg, tomato paste, ground cumin, smoked paprika, and salt. Pulse to combine without pureeing. Adjust texture with more breadcrumbs if too wet or pulse a bit more if too dry.

Adjust Flavor: Taste and modify seasoning to preference—more salt for saltiness, garlic for intensity, cumin for earthiness, or smoked paprika for smokiness.

Shape Patties: Take about ¼ cup of the mixture and firmly shape it into ½-inch/1.3-cm thick patties. Lightly brush with olive oil to crisp the exterior during baking.

Bake: Arrange patties on a parchment-lined baking sheet or seasoned cast iron griddle. Bake until golden brown, about 20 minutes. Let cool for 5-10 minutes to firm up.

Serve: Enjoy veggie burgers in buns or atop mixed greens with preferred toppings, such as lettuce, caramelized onions, sautéed mushrooms, avocado, sprouts, and mustard.

Store: Leftover burgers keep well covered in the refrigerator for 4-5 days. For longer storage, freeze uncooked patties in an airtight container with parchment paper dividers for up to 3 months. Cooked burgers can be frozen but might not retain quality as well.

Reheat: To reheat frozen uncooked burgers, thaw in the refrigerator for 24 hours before baking. Then bake at 400ºF/204ºC until heated through and crispy, about 5 minutes. Cooked burgers can also be reheated similarly.