Confusion about black bean burgers. How did they turn out so differently?

M

marilynfl

Moderator
Admittedly, the first time I made them, I just skimmed the recipe and began. I grated the pepper jack cheese in the food processor, then buzzed the oats, then added most of the rinsed beans, then the egg and cumin and pureed the dickens out of it. Then I read the directions.

Oops.

So I grated ANOTHER 2 oz of cheese and folded that in with the rest of the beans. The mixture was quite soft yet was delightful. It held it's shape, but still had a creamy yet tenderly firm bean dip texture.

So I made it again with the remaining 4 oz of cheese, but followed the directions. This time they looked exactly like burger, but are too stiff and slightly dry.

What happened? I used the same amount of (doubled) cheese, the same brand of beans, the same cilantro, egg, etc. Personally, I'm going to try it again the screwed up way. Even if the burger was softer, it was moister for some obscure reason.

http://www.finecooking.com/recipes/black-bean-pepper-jack-burgers.aspx

 
I made these last week and put them in the fridge to set up a bit>>

for hour or so before cooking. They firmed up quite a bit. Then I ate the leftover ones a few days later by gently nuking them. Turned out very nice.

 
I made these too. For me, they were good, but not great. Double the cheese? Sounds like a

winner! I also wanted to add a bit of chipotle and more salt. The salsa stole the show so I want to jazz up the burger a bit more.

 
Ha! I followed the recipe the first time. second time I followed the method but

added a bit more cumin, cilantro and cheese. Both times perfect. Third time the all fell apart while grilling.

I do love these. Making them again if it ever stops raining.

 
That is an interesting method, lots of steps but easy enough. Think I will stick to my

organic beef grown right here in Shasta County. Just had a great, juicy burger last night with only fresh garlic, salt and pepper added to the meat. With my garden lettuce and big slice of garden tomato it was delicious. Made sweet potato fries and dipped them into Heinz chili sauce mixed with horseradish. Yum!

 
Aren't their videos fun?!!! I love the freedom of never measuring, only

weighing.

I really just want to play in their kitchen, they're in Seattle I think. Cool crew.

 
Weighing is the only way to go for consistency. I'm trying to restrict myself to ONLY

buying baking books that give the recipe in weight. Rose Levy Beranbaum did it over 15 years ago. Why hasn't everyone else done it?

(So far I've failed twice! Bought "What Katie Ate" simply because I loved the photography and book layout (which, ironically, is exactly what some reviewers hated about it. And I found Judy Rodgers' Zuni Cafe for $16 instead of $40 when I had last looked. But her book is for methodology, so I'm giving that one a pass.)

http://www.amazon.com/What-Katie-Ate-Recipes-Pieces/dp/0670026182/ref=sr_1_1?s=books&ie=UTF8&qid=1402754786&sr=1-1&keywords=what+katie+ate

 
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