Smoky black bean and sweet potato vegan burger recipe | Sainsbury`s Magazine (2024)

FAQs

What binds a vegan burger together? ›

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

This makes them a healthy alternative to meat-based burgers, which can be high in saturated fat and cholesterol. Black bean burgers are also low in fat and cholesterol, making them a healthy choice.

Biting into them, they're as tasty as they look. Tons of bean flavor, plenty of juicy, salty pockets of cheese, and a texture that is tender but not a bit mushy.

This black bean burger is only one of countless vegetarian burgers that are created to date. The history of meatless fried patties goes back to 1969 when the first recipe appeared. In the early eighties, the first commercial version hit the British market and was an immediate success.

Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

What holds a homemade vegan burger together? Mashed avocado or white miso make great vegan burger binders, with egg replacers, wheat germ, bread crumbs, oats and ground flax seeds also being effective choices. We recommend Beyond Meat burger patties which also keep their shape beautifully.

If you choose beef, choose 90 percent lean or higher. Bison and venison are also leaner red meat choices. Poultry such as ground turkey or chicken can be higher in saturated fat and calories if dark meat and skin are used in the mix. If you choose to use ground chicken or turkey, look for breast only.

When making black bean burgers it is important to use a binder to keep the patty from falling apart. This recipe uses eggs to bind the mixture together. Another important factor in keeping the patty together is how finely all of the ingredients were chopped or mashed.

Using only raw vegetables in your burger.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

How to thicken black bean burgers? ›

Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture. When it comes to cooking fresh bean burgers, you want to avoid overcrowding your pan.

Panko bread crumbs – They give the burgers their hearty texture. An egg – To bind everything together! And salt and pepper – To make all the flavors pop.

There have been numerous claims of invention of the veggie burger. The dish, by name, may have been created in London in 1982 by Gregory Sams, who called it the 'VegeBurger'.

Gardein Ultimate Beefless Burger

Gardein has a wide variety of alternative meat products available, and the Ultimate Beefless vegan burger patties are a solid contender in the market. It maintains a meaty-texture with a blend of soy, wheat, organic ancient grains, and veggies.

Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together. This can be particularly helpful if you're using a particularly crumbly mixture.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient. You can also use potato starch as a burger binding agent depending on your allergies or general availability.