Help - Bland Black Bean Burgers with bad texture

fishermanmatt

I've been craving burgers lately and have been getting ready made black bean burgers from the freezer section. I decided to take a stab at making some from scratch at home. I thought they looked pretty good with lots of bean, corn, and onion chunks but the texture was extremely light (almost puffy) and the flavor was bland. The texture may be due to the TVP I used. It was my first time trying it. The lack of flavor and spice was surprising since there is a lot of garlic, onion, and a couple habanero peppers as well as a good amount of paprika and cumin (spices not listed in recipe below).

Anyone make a great black bean burger and can offer suggestions?

Lifting_Knitter

Did you soak the tvp in just plain water? If so, I would soak with a bouillon cube or something to add flavor. Tvp is extremely bland and puffy.

fishermanmatt

Thanks for the suggestion. I actually used it dry like bread crumbs to absorb the liquid from everything else.

tartsul

i don't have experience with the vegetable protein, so i'm not sure if that's what caused the texture. i'd suggest adding a couple of eggs and some Worcestershire sauce. and in my opinion, you can never have too much garlic. when i make regular burgers, i usually do like 3-4 cloves and that's with just 1lb of meat. and definitely salt and pepper.

AleciaG724

This is my recipe - I really like the texture from the oats. They stick together really well because you mix half in the food processor. They get a little firmer and are even grill-able if you make them ahead of time & chill for a while. Let me know if you try them!

http://hugsnquiches.blogspot.com/2013/04/red-quinoa-black-bean-burgers.html

LB2812

I've never used TVP, so I'm not sure about that. But I've had good success making veggie burgers from the book "veggie burgers every which way" by Lukas Volger. This is his recipe for black bean burgers & I thought they were pretty tasty:

http://www.thecurvycarrot.com/2011/03/06/black-bean-burgers/

Lifting_Knitter

i don't have experience with the vegetable protein, so i'm not sure if that's what caused the texture. i'd suggest adding a couple of eggs and some Worcestershire sauce. and in my opinion, you can never have too much garlic. when i make regular burgers, i usually do like 3-4 cloves and that's with just 1lb of meat. and definitely salt and pepper.

Worchestershire sauce should make it better! Especially since you are using it like breadcrumbs.

Cheeky_0102

I would go with something other than TVP like quinoa or millet. I also add something crunchy like sunflower seeds or nuts.

I use a ton of garlic, some cumin and coriander and ginger for seasoning. It's still not meat.

The bland compared to the store is likely salt content. That's a side effect to packaged foods... if you didn't salt yours you probably should

GuybrushThreepw00d

more garlic, and add lots of tabasco sauce.

stemmingthetide

Try using panko and adding carrots, onions mushrooms and most importantly green chillies. Panko and vegies for texture- chillies for tatse.

joeysfacts

Might I suggest my chickpea burgers?
1 1/2 cup chick peas drained and rinsed
1/4 cup coconut flour (or any flour of your choice)
1 carrot grated
1/3 of a bell pepper finely chopped (color of your choice)
2 TBSP masala sauce
1 TBSP low fat sour cream
1/4 tsp cumin
1/4 tsp garlic salt
1/4 tsp red chili pepper
mash it all together and make patties

Fry in a little bit of coconut oil or olive oil. I tried to grill them, but they get too dry

Serve with steamed cauliflower in a little bit of masala sauce and a nice garden salad. I don't eat bread, so I just eat it as a patty with a little sour cream on the side.

Each patty works out to about 108 calories and fills you up

jrbb03092

These black bean burgers are so good. My husband who still loves a good beef burger (kidlet and I are completely vegetarian) thinks they rock.

http://familyfriendlyveg.wordpress.com/2013/06/03/better-than-ever-black-bean-burgers/

musycnlyrics

http://allrecipes.com/Recipe/Quinoa-Black-Bean-Burgers/Detail.aspx

it has quinoa, but its a really good recipe

krithsai

I've never used TVP, so I'm not sure about that. But I've had good success making veggie burgers from the book "veggie burgers every which way" by Lukas Volger. This is his recipe for black bean burgers & I thought they were pretty tasty:

http://www.thecurvycarrot.com/2011/03/06/black-bean-burgers/

Thanks for the link to Lucas Volger. Much appreciated by a vegetarian

GormanGhaste

Rather than using it to make burgers, I use TVP to make sloppy joes. Very quick and easy!

theknowerofstuff

TVP is MSG under another name, I'd ax that and add some ground oatmeal

tjyatsko

Try this:

Ingredients

1 can (15 oz) Progresso® red kidney beans, rinsed and drained
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs*
2 tablespoons snipped fresh cilantro
1 clove garlic minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cooked brown rice
4 whole grain hamburger buns, split and toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, tomato slices, and/or red onion slices (optional)

Directions

Step1 In a medium bowl, coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Stir in rice.

Step2 Shape the bean mixture into four 1/2-inch-thick patties.

Step3 Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.

Step4 Serve burgers on buns with mayonnaise, and, if desired, spinach, tomato, and/or red onion.

Step5 *TIP: To make 1/4 cup soft bread crumbs, place 1/2 slice of whole wheat bread in a blender or food processor and blend or process into coarse crumbs



Nutrition Facts




Serving Size: 1 burger

Calories260
Calories from Fat20

Total Fat 2g, Saturated Fat 0g Trans Fat0g
Cholesterol 0mg
Sodium610mg
Total Carbohydrate51g
Dietary Fiber10g
Sugars6g
Protein13g

Vitamin A4%Vitamin C8%Calcium15%Iron15%





*Percent Daily Values are based on a 2,000 calorie diet.

WifedUpMartin

Looks like you've gotten some great advice - I'm just bumping this because I would like to come back and try a few of these recipes sometime!

NJnanniELB

Just made some grilled bean burgers over the weekend for first time. I will add the link; but it was from taste of home. When I mashed the can of black beans and a can of pinto beans, it almost looked like very lean ground beef. They were easy to make and were very tasty. http://www.tasteofhome.com/recipes/grilled-bean-burgers or just google. Now I need a easy and tasty veggie burger recipe.

pocketmole

I really like my recipe for black bean burgers. I'm don't know what you didn't like about the texture of the burgers you made so I'm not sure how these will differ, but I think they are delicious. I think that eating it with smoked cheese (and veggie bacon if you have it) is a must.



Recipe: http://www.goudamonster.com/2012/09/veggie-burger/

MissSaturday

Listen when do you invite me for dinner? ahahua

pocketmole

This post inspired me to make burgers for lunch, haha. Made these with chickpeas, farro, tahini, and pumpkin seeds. I thought they turned out great, especially with the toppings I added (olive, feta, lemon basil pesto, tomato, kale). I could share this recipe too if anyone is interested. Came together in just a few minutes

fishermanmatt

Thanks everyone for all the advise. I'll make another batch this weekend and incorporate some of the suggestions that were posted. I'll probably start by replacing the TVP with quinoa (cooked with beef bullion). That should change the texture while adding salt and beef flavor. Maybe add some type of crunch from seeds and some of the different spices.

Listen when do you invite me for dinner? ahahua

Dinner is at 9:30. Served on the finest paper plates with your choice of flavored water.

This post inspired me to make burgers for lunch, haha. Made these with chickpeas, farro, tahini, and pumpkin seeds. I thought they turned out great, especially with the toppings I added (olive, feta, lemon basil pesto, tomato, kale). I could share this recipe too if anyone is interested. Came together in just a few minutes

Please post the recipe. I've got all summer to work on perfecting these so the more option the better. Pics added with the recipes would be a great addition.

pocketmole

Here are the ingredients as I entered them into MFP. Really didn't do anything special with them - just blitzed it all together in the food processor (added the pumpkin seeds at the end so they stayed mostly whole) and formed into 4 equal sized patties I suppose one main thing worth noting is that the can of chickpeas was drained. The farro and red rice blend is available in the freezer section of the grocery story (at least at the one I shop at) but I think any other grain could work in it's place. Farro has a really nice, chewy texture though. Oh and I think I may have used less than a teaspoon of salt. I usually just pour a little in my palm and eyeball the amount - do it to suit your taste.

After I formed the patties I put them in the fridge for about 30 minutes before cooking them. I don't think you have to do this but the patties held together -really- well. Well enough that I think you could toss them on the grill. I just seared mine on either side in a nonstick skillet and then popped under the broiler to melt the cheese on top.

xtravisfx

Bumping for my wife and I to look at later. I'd suggest you add ground turkey as that's what I do for my black bean burgers, but it appears that you're looking for the no meat option. To each his own

lauren3101

I know this may seem like a silly question, but did you use salt and pepper? I sometimes find a little bit of seasoning can make the difference between bland and tasty.

vegan4lyfe2012

This is my favorite black bean burger recipe:

http://lowfatveganchef.com/gluten-free-vegan-yam-black-bean-burgers/

You don't even have to pre-cook the yams - you shred them in the food processor. They give it a little "je ne sais pas"

sirenical

I don't use TVP in my black bean burgers....

Taco Seasoning (packet or homemade)
Black beans
Sauted onion and carrots
Oatmeal
Egg
Mash with potato masher

Form into patties and I pan fry with table spoon of oil

fishermanmatt

Thanks for the additional responses and recipes. I picked up four four bags of dried beans and a variety of spices and veggies to add to the mix this time around. I'll report back Sunday or Monday with the recipe and results. Thanks again.

fishermanmatt

Big thanks for all the advise. I made another batch today using canned kidney beans that turned out pretty darn good. Rough ingredients lost follows:

One can of dark red kidney beans
One habanero pepper
Three ounces of carrots
Three ounces of white onion
1.5 tablespoons of worcestershire sauce
1/2 cup of panko
3 tablespoons of pumpkin seeds
Cumin
Sage
Parsley
Basil
One large egg
Ginger
Salt

The texture was good and they stayed together well dispite me not forming patties and freezing them first. I think they would have been even better if I had done this step because I would have made them thinner. I really like the addition of the pumpkin seeds. The little bits of crunch and flavor was very nice. Calorie wise they were about double of what the first batch was. Not bad by any means but the egg, panko, & seeds add up quick. All in all, I'd consider it a success. If my first batch was a 1.5 out of 10. With y'all's help the second batch was a soild 5, maybe even a 6. Thanks again and keep the ideas coming.

I've got a bag of garbanzo beans (chick peas) soaking now. I'm going to try a larger batch using them for next week.

jennygirl9

Bump for later