No mushy bean burgers here.
So here's a question for you: Why does a black bean burger behave so differently from a ground meat burger when you apply heat to it? Cook a hamburger and it changes from being mushy and soft to having a wide variety of textures, with an interior that clings together in springy, juicy clumps, interspersed with pockets of rendered fat and juicy meat.
Eggs can help mitigate this to a degree—they are a source of raw proteins that help to bind the chopped beans together as they cook—but they never get as firm or sticky as an entire patty of raw meat.we have to build that texture into the patty mixture right from the startSo what textures am I looking for here? Just like in a meaty patty, I want a mix of hearty, robust bits interspersed with tenderness, along with juicy pockets that burst with flavor.
Semi-soft melting cheese like cheddar, jack, and muenster all worked well on the flavor and juice fronts, but they were a bit of a pain to cook . They were also a little too. Incorporate them into the patty and you no longer had a black bean burger; you had a black bean-cheddar burger or a black bean-jack burger.Both cotija and feta cheeses provided exactly the right salty, moist, textural variance I was looking for.
I spread a couple cans of drained beans onto a baking sheet and tossed them into the oven. Thirty minutes later, here's what emerged:too pretty, but I popped one into my mouth. The transformation is incredible. They go from soft and mushy to dense, meaty, and packed with intense black bean flavor.After combining them with my egg, aromatics, breadcrumbs, cashews, and cheese, I formed them into patties and seared off a few in a cast iron skillet.
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