This recipe, from my Great American Grilling cookbook, calls for both black and great northern beans. You can use all black beans if you wish. You may need to add additional bread crumbs depending on the moisture level in your mix.
Veggie Burger Basics
Here are a few things that you can do to help your veggie burger come out perfect.
- Avoid any excess moisture, drain all of the ingredients well. You do need some moisture - but too much may result in mushy burgers.
- Pre cook ingredients such as rice, oats, etc, and allow to cool completly.
- Many people add a binder such as an egg or egg whites. If you are also avoiding eggs then consider using, oatmeal, moistened flaxseed, bread crumbs.
- Everything needs to be fine diced, smaller pieces hold together better.
- Consider pre-cooking veggie burgers in the oven before finishing on the grill.
- Use the foil square tip mentioned in the recipe below.
- 1 can black beans, rinsed and drained
- 1 can great northern beans, rinsed and drained
- 1/2 cup fine chopped onion
- 3 tablespoons mayonnaise
- 1/2 cup plain dry bread crumbs
- 2 teaspoons ground cumin powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- 1/2 tablespoon cilantro
- Salt and pepper
Combine everything in a food processor and pulse to break up the beans. Do not overdo the process as you don’t want to liquefy your beans. You want some bulk to the mix. Add more bread crumbs if needed. Form the mix into four equal sized portions. Place each burger on a coated square of foil and then place on a pre-heated medium high grill. Allow to cook for about 4-5 minutes on one side without burning. Gently turn the burgers over after they have firmed up and peel the foil away gently. Cook and additional 3-4 minutes, top with cheese slices and serve hot on a poppy seed hamburger bun.