The secret behind this brilliant veggie burger recipe was right in front of us. As author Joe Yonan writes, "In the ongoing quest for the perfect veggie burger recipe, at a certain point a realization occurs: wasn’t the perfect veggie burger created long ago—in falafel? Soaking but not precooking the beans, it turns out, is a good hedge against the curse of mushiness that befalls so many of this ilk. I grind the soaked beans with appropriate seasonings—chipotle and cilantro—along with the requisite onion and garlic, fold in some cooked sweet potato for extra binding power, and finish cooking in the skillet. The result boasts the crispy edges you love in falafel, plus a moist, but never mushy, interior."
The secret of the matching (also vegan) mayonnaise for these veggie burgers come from a newer era of discovery—aquafaba! (a.k.a. the powerful liquid from a can of chickpeas) Yonan continues, "News flash: You don’t need eggs to make mayonnaise, now that we’ve got aquafaba, the cooking liquid from chickpeas, which behaves much like egg whites. When I first tried it, I liked the results—but the mayo needed a little body, I thought. What better than a small amount of chickpeas to help thicken it up? Turns out I wasn’t the only one onto such an idea. My friends at Little Sesame in Washington, DC, told me they were doing the same thing. Great minds and all that. Note that it’s easiest to make it in a mini food processor or small bullet-style blender because larger machines often require more volume than this to work effectively, but you can also use an immersion (handheld) blender, especially if you have a jar with an opening big enough for the blender to fit into."
Recipes slightly adapted from "Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein" (Ten Speed Press, February 2020). —Genius Recipes