I have been testing recipes recipes for months for various types of veggie burgers. I used to buy them but then I really read the ingredient list and that made me put them right back in the freezer case. Most veggie burgers (except for a few brands) are not vegan and use eggs or egg whites to bind them together. An alarming amount of them also use TVP (texturized vegetable protein) and/or soy crumbles that show up in many vegetarian “meatless” but “meatlike” substances along with some other questionable ingredients. I wanted a purely vegetable/legume and vegan burger that was moist and tasty (who doesn’t want that in a burger?) while also still holding together when cooking. These fit the bill on all counts! —testkitchenette
Black Bean Burger Buns
15 oz. can black beans, drained and rinsed
sundried tomatoes, packed
cornstarch mixed with 2 teaspoons water
raw pumpkin seeds, shelled
onion, roughly chopped
red pepper, seeded and roughly chopped
chipotle hot sauce (more/less to your taste)
Use your food processor for this part and add all of the above ingredients and pulse until crumbly but not pureed.
If it seems really wet, add some more bread crumbs. Taste and season for salt and pepper.
Form into 4 patties. Heat a non-stick skillet over medium high heat with some olive oil. Cook two patties at a time and flip after about 5 minutes to the other side. Remove from skillet and drain excess oil on paper towels. Cool for 5 minutes and split burgers in half with a bread knife (or other serrated knife). Stufff the inside with avocado mango salsa.