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Black Bean Burgers | America's Test Kitchen Recipe
Earthy black beans should make a satisfying nonmeat burger. But most either fall apart when flipped or are so mushy that no one wants to eat them. For great-tasting, cohesive burgers, we start by grinding tortilla chips in the food processor. We then pulse the beans with the chips so the beans maintain some texture. Eggs, and flour, which contains sticky amylopectin, help to hold the burger mix together. To keep the preparation simple, we add no-cook seasonings that bolster the flavor of the…
