Ingredients
2 (15-oz.) cans black beans, rinsed and drained
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 large egg
1/2 c. plus 2 tbsp. mayonnaise, divided
3/4 c. panko bread crumbs
kosher salt
Freshly ground black pepper
2 tbsp. canola oil
4 slices white cheddar
3 tbsp. ketchup
4 Hamburger buns
1 tomato, sliced
4 Romaine lettuce leaves
Preparation
Step 1In a food processor, pulse black beans, onion, and garlic until finely chopped. Step 2Transfer to a large bowl and combine with egg, 2 tablespoons mayonnaise, and panko. Season generously with salt and pepper and form the mixture into 4 patties. Refrigerate until firm, about 15 minutes.Step 3In a large skillet over medium heat, heat oil. Add patties and cook until golden and warmed through, about 5 minutes per side. Step 4Top each patty with a slice of cheese and cover the skillet to melt. Step 5In a small bowl, whisk together ketchup and remaining 1/2 cup mayonnaise. Spread mixture onto bottom buns, then add burgers. Top with tomato, lettuce, and remaining bun halves.
Why do my veggie burgers fall apart? Ahh the age old question. Either your patty is falling apart or it’s super dried out. There is no in between. Getting the right balance of binders is key to a perfect veggie burger. Most people try to pack their burgers with breadcrumbs to keep them together, but even too much breadcrumbs can make them dry and crumbly. We find using an egg along with breadcrumbs is what keeps our holding together perfectly. Refrigeration is also key to a successful veggie burger. After mixing everything together we refrigerate our patties so that they have plenty of time absorb all the moisture and hold together better. It will make all the difference. Why mayonnaise and egg? Mayo is our secret ingredient. It turns a good veggie burger into a great one. Adding a little bit of mayo with an egg doesn’t only help the burger hold together better, but also adds extra flavor. People love to hate on mayonnaise and most of the time I’m right there with them. It’s never my condiment of choice. BUT mayo in things, that’s a whole other story. Mayo brings life to this burger. It’s well salted and just the little bit works wonders in the whole batch.
