Por qué conviene secar los frijoles negros antes de hacer hamburguesas
Eliminar el exceso de humedad de los frijoles negros es el paso que evita que las hamburguesas se deshagan al cocinarlas.
A good black bean burger needs great flavor and the right consistency. The most important thing to achieve this is the texture, so the burger doesn't fall apart when you lift it. Many recipes use egg and breadcrumbs as binders, but the most crucial step is something else.
Canned black beans are naturally moist because they're preserved in water. This moisture makes them difficult to shape and transfer to a pan, resulting in a mushy texture that's less appealing than a well-cooked hamburger.
That's why it's best to dry them in the oven, spread out on a baking sheet at 175 degrees Celsius for 10 to 20 minutes, until they dry out and crack. It will seem like they'll never stick together, but it will work, and it will solve your veggie burger problems. If you add too much breadcrumbs to absorb the moisture, the result will be more like a crab cake or falafel.
Next, adjust the flavor. You can add mushrooms, chopped onion, garlic, or bell peppers; the spiciness is up to the cook, and bell peppers and poblano peppers work well. It's best to cook them before adding them to avoid the strong garlic flavor and prevent the vegetables from being raw or bland. Season generously with salt and pepper.
For added texture, ground oats or tortilla chips are good alternatives to breadcrumbs as a binder. Chef Anne Burrell prefers to use cookie crumbs.
To serve it like a pro, classic lettuce and tomato, or some melted cheese, always work. For a different twist, try a roasted corn salsa, which comes together quickly while the beans dry in the oven.
