I believe that’s traditionally how veggie burgers are made

Yea I’ve done it before, they fell apart horribly but tasted good

Black bean burgers, homie

You need a binding agent of some sort, but yeah

Black bean burgers are pretty damn good

Yes, black bean burgers are pretty conventional and taste pretty good if properly prepared and cooked. I’ve had pretty bland ones, and also good ones.

Yeah, I’ve made a couple different recipes of bean-based veggie burgers over the years, they were pretty great; I unfortunately don’t recall which ones.

Tempeh is technically made of beans, not really too similar in texture though. Maybe process the tempeh and reform it into patties?

not only can you, but you definitely should because it beats eating torture

I eat way too many of these, with some vegan subs for the feta/mayo

https://www.seriouseats.com/the-best-black-bean-burger-recipe

when I was eating less meat I made something like these and they were pretty great, they have egg in them but you could substitute for some olive oil or something, experiment, cooking can be fun

weird so many people said they’d not be good, bean burgers are great

Sure can!

First off, a trick - get a small piece of the bean burger that you’re making and either fry it or just microwave it to cook it through and then taste that for seasoning. One of the two major ways that veggie burgers fail is due to a lack of spices and seasoning.

The other major way that bean burgers fail is due to a lack of binder, which makes them crumbly or they can even simply fall apart.

I’m a big fan of using wheat gluten/seitan as a binder personally but I think the besan flour is just about as good as a binder, plus it’s cheap and versatile - you can make Burmese tofu out of it and it’s useful as an egg replacement in a lot of baking too. The runner up in this goes to quick oats or oat flour.

You’ll find plenty of recipes out there but I’d look for ones that feature those ingredients as a binder, or you can sub Besan for wheat flour in recipes and it’ll improve the overall texture and nutritional value of the burgers.

You have to moderate the amount of moisture in your burgers too. I am lazy/overwhelmed so I’d lean towards using garlic and onion powder with sweet paprika as the flavor base tbh - it requires less fiddling around with frying the ingredients, you don’t need to worry about introducing excess moisture, there’s no risk of spices being chunky and causing your burgers to break apart like with fresh onions etc., and you can adjust it to taste easily. If you have some celery seed or celery salt I’d put a sparing amount in too but that’s optional.

From there it’s about adding in other seasonings and spices to make the burger hit the flavour profile you’re looking for - generic herby, Italian, Greek, Mexican, Indian… you get the gist - although this is optional too.

Sometimes I’ll mash up a can of black beans and mix it with breadcrumbs and a lil egg replacer and seasonings (I like some lao gan ma) and I’ll sizzle it up like a burger. There are definitely better recipes but that’s probably the easiest.

Chickpea pumpkin burgers (you can omit the egg or replace with some ground flaxseed) are great with some sautéed mustard greens or rapini

Yes you definitely can. They’re one of my favorites.

Definitely bake them, don’t fry them. It makes them stay together better.

Oats\bread crumbs are usually needed it hold it together. Mushrooms are also a good thing to build a base off of.