Black Bean Burgers

Name: Black Bean Burgers
Yield: Serves 6
Ingredients: 2 (15-ounce) cans, black beans, rinsed; 2 , large eggs; 2 tablespoons, all-purpose flour; 4 , scallions, minced; 3 tablespoons, minced fresh cilantro; 2 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, hot sauce (optional); 1/2 teaspoon, ground coriander; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 1 ounce, tortilla chips, crushed coarse (1/2 cup); 8 teaspoons, vegetable oil; 6 , hamburger buns

121 comments

Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV

Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them.

SERVES6

TIME1 hour, plus 1 hour resting

has video

WHY THIS RECIPE WORKS

For great-tasting, cohesive burgers, we start by grinding tortilla chips in the food processor. We then pulse the beans with the chips so the beans maintain some texture. Eggs, and flour, which contains sticky amylopectin, help to hold the ...

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