As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them. — mb
My (Mark’s) most basic bean burger recipe has been popular with readers for years. Besides being easy as hell with a food processor or by hand with a masher, you can always change up the bean or seasonings, and there are only a handful of other ingredients.
Over the years, we’ve used the recipe as a springboard to more involved spins like Mark’s Best Black Bean Burgers—where dried porcini are the secret ingredient for super-rich flavor. When alternative meats came on the scene, we offered my (Kerri’s) grill-able backyard burger—which includes chia seeds, and a couple extra techniques to take us beyond the impossible. (That last link will get you to all of our meatless burgers, including those made from nuts, cheese, and a handful of meatless patties from our friends elsewhere.)
But there is one issue with all of these iterations—while the texture is swell, the mixture is a tad too soft to cook on a grill. Like you, what we really want is Mark’s original, simplest bean burger with the smallest adjustment that makes it possible to smash and grill the patties or cook them in a pan or griddle. Turns out tiny chia seeds finally let us do it all.
That’s because chia seeds absorb up to 10 times their weight in liquid, giving them binding power as mighty as eggs. They’re loaded with nutrients and fiber, and most important, lend a pleasant nutty flavor to everything, especially bean burgers.
The how-to photos and captions here walk you through the process. The new burger recipe follows. And for a fantastic chia dessert, try this piña colada pudding.
Prepare to bind: Using a food processor to pulse chia seeds with the oats in Mark’s simplest bean burger recipe breaks up both binding ingredients so they can easily absorb moisture from the bean mixture.
Test the texture: This pinch in the food processor looked and felt a tad crumbly and dry. I ended up adding a total of 2 tablespoons more water. The difference in texture is subtle in a photograph but noticeable by touch when you grab a pinch.
Note the difference: The soft and wet patty on the left was shaped immediately after preparing the burger mixture. On the right, a patty smashed after just an hour in the fridge. The chia seeds have already gone to work to firm the ground beans, oats, and onion for grilling.
Kitchen Tip: Chia “Eggs”
If you’re out of eggs—or just don’t want to use them—chia seeds are a great substitute. Stir a tablespoon of chia into three tablespoons of water, wait ten minutes, and you’ll have a thick gel that binds baked goods together almost as well as an egg. It’s perfect for muffins, quick breads, and cookies.
Be generous with the oil: Mark’s bean burgers have a fraction of the fat in meat or poultry patties. A little inside and a sheen on the outside ensure well-charred exteriors and lots of flavor.
Grill as usual: These burgers cook the same way as those made with meat—fast. So make sure your buns and fixings are ready to go.
Bittman’s Smashed Bean Burgers for a Grill, Griddle, or Pan
A few chia seeds turn bean burgers into patties you can smash and grill. They’re sturdy enough to handle easily while remaining moist inside. Be aware that you’ve got to refrigerate the mixture at least 1 hour for the seeds to absorb excess liquid. The seeds will still have a little crunch at an hour, but the longer you let the bean-oat-and-chia concoction sit, the softer the seeds become.
The Bob’s Red Mill products we feature on The Bittman Project are usually available in everyday supermarkets and natural food stores. In case you can’t find something, we recommend purchasing online at Bob’s Red Mill store on Amazon or Vitacost.
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