A veggie burger sounds good in theory. So why do so many taste like hockey pucks, fall apart in the pan, or require a hodgepodge of ingredients? Well, not this burger.
Starting with black beans (dried on paper towels to eliminate moisture) gave us a substantial base. To avoid a crumbly burger we minimized starchy binders, finding help in ground tortilla chips, which worked as a binder (along with eggs and a tiny bit of flour) and added toasty corn flavor.
Pulsing our beans only coarsely prevented the burgers from becoming gummy. To ensure they held together, we refrigerated the mixture for at least an hour, allowing the starches to absorb additional moisture. (Prepare the patties a day ahead for a faster meal.)
To build a Southwestern flavor, we added scallions, cilantro, garlic, cumin, and coriander.
Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.