Bursting with flavour, these delicious Smokey Beetroot and Black Bean patties boast a mouthwatering combination of earthy beets, hearty black beans, and an array of smokey spices that will tantalise your taste buds and leave you craving more. Whether you’re a dedicated plant-based eater, a burger enthusiast looking to expand your palate, or simply seeking a delicious and nutritious meal option, my Smokey Beetroot and Black Bean Burgers are sure to steal the spotlight at your next gathering. Get ready to fire up the grill and embark on a flavour-packed journey that celebrates the beauty of plant-based cuisine!
How do you keep vegan burgers from falling apart?
Keeping vegan burgers from falling apart can be achieved by following a few key tips:
- Binders: Incorporate ingredients that act as binders to help hold the burger patties together. Common binders include flaxseed meal (mixed with water to form a gel), breadcrumbs, oats, cooked quinoa, mashed potatoes, or chickpea flour. These ingredients help to absorb moisture and create a cohesive mixture.
- Chilling the Mixture: After forming the burger patties, chill them in the refrigerator for at least 30 minutes before cooking. This helps firm up the mixture and allows the ingredients to bind together more effectively.
- Firming Ingredients: Ensure that the ingredients in your burger mixture are well-cooked and properly drained to remove excess moisture. Ingredients like beans and vegetables should be thoroughly cooked and drained before being added to the mixture.
- Handling with Care: When forming the burger patties, handle them gently and avoid overworking the mixture. Use a light touch to shape the patties, pressing them together just enough to hold their shape without compacting them too tightly.
- Cooking Techniques: Use cooking methods that help set the burger patties without disturbing them too much. Grilling, baking, or pan-frying on a non-stick surface with a bit of oil can help maintain the shape of the patties while cooking.
- Flipping Carefully: When cooking the burgers, avoid flipping them too frequently or handling them roughly. Allow the patties to cook undisturbed for a few minutes on each side to develop a crust before flipping them gently with a spatula.
By incorporating these tips into your vegan burger-making process, you can help ensure that your patties hold together beautifully and deliver a delicious and satisfying burger experience.
Why are my black bean burgers mushy?
If your black bean burgers are turning out mushy, it’s likely due to one or more of the following reasons:
- Excess Moisture: Black beans contain a lot of moisture, which can make the burger mixture too wet if not properly drained. Be sure to thoroughly drain and rinse the black beans before adding them to the mixture. Additionally, if using other ingredients like vegetables, make sure they are cooked and drained well to remove excess moisture.
- Overmixing: Mixing the ingredients for the burger patties too much can break down the beans and other ingredients, resulting in a mushy texture. Mix the ingredients just until combined, and avoid overworking the mixture.
- Lack of Binders: Binders help hold the ingredients together and prevent the burgers from becoming mushy. Make sure you’re using enough binders such as breadcrumbs, oats, flaxseed meal, or chickpea flour to help absorb excess moisture and create a cohesive mixture.
- Not Chilling the Mixture: Chilling the burger mixture in the refrigerator for at least 30 minutes before forming the patties can help firm it up and make it easier to shape. This step allows the ingredients to bind together more effectively.
- Cooking at Too Low of a Temperature: Cooking the burgers at too low of a temperature can cause them to steam rather than brown, leading to a mushy texture. Cook the burgers over medium-high heat to ensure they develop a nice crust on the outside while remaining firm on the inside.
By addressing these potential issues and adjusting your recipe and cooking techniques accordingly, you can help prevent your black bean burgers from turning out mushy and achieve a delicious, satisfying texture instead.
How do you keep a veggie burger moist?
Keeping a veggie burger moist involves several key techniques to ensure a flavourful and enjoyable eating experience. First and foremost, selecting the right ingredients is crucial. Incorporating ingredients with natural moisture, such as cooked vegetables, mushrooms, or even cooked grains like quinoa or brown rice, can help maintain moisture in the burger. In this case, we are using raw grated beetroots which infuse moisture naturally into these burgers. Additionally, using binders like flaxseed meal mixed with water, breadcrumbs, or oats can help hold the ingredients together while retaining moisture. Proper cooking methods also play a significant role. Cooking the veggie burgers over medium heat and avoiding overcooking can help retain moisture. Covering the burgers while cooking can also help trap steam and prevent them from drying out. Lastly, don’t forget about sauces and toppings! Adding a flavourful sauce or condiment, such as barbecue sauce, tahini dressing, or avocado spread, can add moisture and enhance the overall flavour profile of the burger. With these techniques in mind, you can create veggie burgers that are moist, flavourful, and thoroughly enjoyable with every bite.
Smokey Beetroot and Black Bean Burgers
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Ingredients
1 Large Beetroot, grated
1 400g Black Beans, rinsed and dried
1 tsp Liquid Smoke
1 Brown Onion
1 cup Quinoa
1 Whole Roasted Garlic Bulb
1/2 tsp Chilli Powder
2 tsp Smoked Paprika
1 tsp Cumin
1 tsp Celtic sea salt
1 tbsp Flaxseed Meal
2 tbsp Water
1 tsp Coconut Sugar
1 tsp Balsamic Vinegar
1 tbsp Avocado Oil
1 tbsp Chickpea Flour
Directions
- Start by cooking your quinoa to the packet instructions. Hot tip here: ensure you rinse your quinoa before cooking to remove bitterness. While cooking, roast garlic in oven or air fryer. If you want the quick version, simply skip this step and use raw garlic.
- Prepare your onion by sautéing off and caramelising. For this, I like to use a dash of balsamic vinegar, coconut sugar and avocado oil. At this point, if you’ve opted to go with the raw garlic, you can add in the garlic towards the end of the caramelisation to boost the flavour. Once done, set aside.
- Next, grate beetroot into a large bowl. Then add drained & dried black beans, onion, garlic, spices, flour, quinoa and liquid smoke if using.
- Prepare your ‘egg’ by combining 1 tbsp of flaxseed meal with 2 tbsp of water. Set aside for a couple of minutes before adding into the mixture. Combine together and slightly mash mixture.
- Form patties to your size preference. Set onto a baking dish and bake into air fryer or oven at 180 degrees celsius for no longer than 20 minutes, flipping over half way.
Notes
- If you find the mixture is too wet, add more chickpea flour and also ensure you dry off the beans as the liquid in the tin can add to this.
Nutrition Facts
- Serving Size: 10g
