BBQ season just got a whole lot better with these easy and delicious home made veggie burgers! These firm patties are full of healthy whole food ingredients like black beans and cracked rye but they've got a little secret inside. Kombu not only makes the beans more digestible, it adds umami and natural glutamates that enhance the flavor. The best part is that they're moist on the inside but stand up to the grill without falling apart.

Why This Recipe Works

The key to a great black bean burger lies in the balance of flavor and texture, and this recipe nails both. The meaty flavor comes from a blend of kombu and vegan Worcestershire sauce. Kombu, a type of edible kelp, is rich in natural glutamates, often referred to as "Mother Nature’s MSG." It infuses the burger with a deep umami flavor that makes each bite satisfying and savoury. Vegan Worcestershire sauce, with its complex mix of spices adds another layer of depth.

To achieve the perfect texture, we add Steel Cut Seashore Black Rye, a landrace grain with a toothy texture, and borrow a technique from the renowned food scientist Kenji Lopez-Alt. Half of the black beans are roasted, which gives them a firmer texture, while the other half remains soft and creamy. This combination ensures the burgers hold together on the grill and have a hearty, toothsome bite that mimics the texture of traditional beef patties.

Kombu: Mother Nature’s MSG

Kombu, a staple in Japanese cuisine, is a powerhouse ingredient for enhancing umami. This edible seaweed is packed with glutamic acid, the compound responsible for the savoury taste we often associate with MSG. Unlike processed MSG, kombu is completely natural, making it a healthier way to amplify the flavours in your cooking. By including kombu in the black bean burger mix, you not only boost the umami but also add a subtle, oceanic note that complements the earthy beans. It’s this little addition that transforms a standard veggie burger into something extraordinary.

Freezing Black Bean Burgers: Meal Prep Made Easy

One of the best things about this black bean burger recipe is how well it freezes. You can make a large batch, shape the patties, and freeze them for up to three months. To freeze, lay the uncooked patties on a baking sheet in a single layer and place them in the freezer. Once solid, transfer them to a resealable freezer bag or airtight container. When you're ready to cook, simply thaw the patties in the fridge for a few hours or overnight, and grill as usual. Freezing these burgers not only makes meal prep easier but also allows the flavours to develop even more, resulting in an even tastier burger when you’re ready to enjoy them.

Makes 6 large patties

Ingredients:

1/2 cup dry black tepary beans or oaxacan black beans
4 inch strip of kombu
1 cinnamon tree leaf or bay leaf
1 cup chopped onion
1 tablespoon olive oil
1/2 cup seashore cracked rye
1/3 cup water or veggie broth
1 1/2 teaspoons smoked paprika
1 tablespoon vegan worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon kosher salt
1 cup sunflower seeds or chopped cashews
1/4 cup bread crumbs

Directions:

Cook the beans on the stovetop with kombu, 1 teaspoon kosher salt and cinnamon tree leaf. When fully cooked discard the cinnamon tree leaf, reserve the kombu for later, drain and rinse the beans.

Dry half of the beans on a kitchen towl and spread them out on sheet pans in a single layer. Roast the beans in a preheated 400 degree oven for 10 minutes until they pop. *alternatively you can roast them on the grill on the sheet pans until they are dry and firm.

Saute the onions in olive oil on low to medium heat until soft and starting to brown.

Meanwhile add the seashore cracked rye and 1/3 cup water or stock in a sauce pan and simmer for 5-7 minutes until the water is fully absorbed. You want it to be a bit on the dry side and with a bit of a toothy chew.

In a food processor combine the cooked onions, rye, seasonings and the unroasted black beans with the kombu. Pulse until the mixture until fully combined.

Scrape the mixture into a bowl and add the remaining whole beans, sunflower seeds, 2 tablespoons of dry seashore black rye and the bread crumbs. Combine with a rubber spatula until fully incorporated. Allow to rest for at least 15 minutes. This allows the breadcrumbs and seashore rye to fully hydrate. After 15 minutes if it's too wet add more breadcrumbs, if too dry add a splash more of worcestershire.

Pre-heat the grill to medium temperature. You don't want it too hot or you'll end up with dry patties that are burnt on the outside but still cold on the inside. Because there is no egg in this recipe there is no danger of under cooking. You're just looking for the best temperature and texture.

Form into patties onto parchment paper. There is no way to do this without getting a big messy. You can minimize the messy hands a bit by spooning the mixture onto the parchment and forming the patties mostly with a rubber spatula. Refrigerate the patties for 30 minutes to overnight to allow them to firm up and the flavors to meld.

Brush the grill grates with grape seed oil to prevent the patties from sticking. Also lightly brush the top of the patties with some grape seed oil.

Grill the patties for 3 minutes per side.

Recipe R+D

Grillable Black Bean Burger

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