meatless essentials: the best black bean burger

How To Make meatless essentials: the best black bean burger

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  PREP/PREPARE
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  You will need a good-size bowl to mix the ingredients, and a sheet pan lined with parchment paper, to make this recipe.
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  I do not make these just because I have friends and clients that will not eat meat. I make them because everyone here really likes them. Slap on a slice of cheese, some mustard and/or ketchup, a few pickles… heavenly.
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  If you like these burgers, you can make and freeze them. They will last for up to six months (longer is you vacuum-seal them) and will always be ready when you get that urge.
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  Black Beans Any good black beans will do. You can cook your own from scratch, or even use some of the good, canned versions out there (Bush’s is a good choice); however, let me give you a suggestion to kick these burgers up a notch. Try fermented black beans. It is an extra step, and it takes time waiting for them to ferment, but you can use them in a lot of dishes besides these burgers. The umami flavor they deliver will really do a lot for your recipes. Here is the recipe I use: https://www.justapinch.com/recipes/side/vegetable/healthy-essentials-fermented-black-beans.html
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  Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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  Gather your ingredients (mise en place).
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  STAGE I Add the black beans and the remainder of the Stage I ingredients and use your hands to mix them together. Gently break up the beans with the other ingredients, but do not do too much. Leave some bean chunks.
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  STAGE II Add the Stage II ingredients and gently blend them into the bean mixture.
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  STAGE III Mix all the Stage III ingredients together in a small bowl, or measuring cup, gently combine them with the other ingredients, then let the mixture stand for about 20 minutes.
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  Place a rack in the middle position and preheat the oven to 350f/175c.
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  Form into 2 or 3 patties, and place on a parchment-lined baking sheet.
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  I am using round metal forms to shape the patties, but this is not necessary, I am just doing it for visual appeal.
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  Bake for 15 – 18 minutes until the burgers are firm, but not dried out.
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  Give the tops a generous brushing of olive oil halfway through the baking process.
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  PLATE/PRESENT
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  Place on a bed or rice, or use like a regular burger with a bun, some cheese and condiments. Enjoy.
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  Keep the faith, and keep cooking.
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