By Gretchen McKay
From Pittsburgh Post-Gazette
If you’re not a fan of veggie burgers, I can probably guess why.
Too often these plant-based patties masquerading as the cookout standard are either mushy or completely crumble the second you take a bite.
This recipe from Serious Eats will change your mind.
The secret is in the ingredients. J. Kenji Lopez-Alt solves the problem of mushy texture by partially dehydrating the burgers’ protein source — canned black beans — in the oven. His recipe also adds chopped cashews for texture and panko breadcrumbs to help bind the patties, without making them too soft.
Sautéed onions, poblano peppers, garlic and a touch of smoky heat from chipotle chile, meanwhile, add depth to the patties without overpowering the flavor of the roasted beans.
…