Bean and Grain Burgers

Beans are arguably the ultimate veggie burger ingredient. They’re a good source of protein (as well as fiber and other nutrients) for vegetarians and vegans, are inexpensive, will keep for months in your cupboards with minimal fuss, and—most importantly—are an expansive culinary foundation. They play a crucial role in many of the veggie burgers in this book, giving them their primary flavor and enhancing their overall structure.

• Black beans: Black beans have shiny black skins and a velvety interior. They are a staple of many cuisines and are famously good in veggie burgers, particularly because they’re wonderfully starchy, meaning you can mash them up and the starches that are released can help bind the burgers.
• Chickpeas: The foundation for hummus, chickpeas are higher in protein than some other beans and have an unmistakable “eggy” taste. Chickpeas are a bit more vegetal and less starchy than black or red beans, so their binding properties aren’t as good in veggie burgers. But their flavor is excellent, and they still break down nicely to provide wonderful body.
• Edamame: Edamame are simply young, fresh soybeans that were frozen rather than dried. They cook in a pot of salted water for about 3 minutes, and their tender, vegetal flavor and bright green color are entirely preserved. They don’t have a lot of starch, so they can’t be relied upon for any binding properties.
• Kidney beans: Red kidney beans have a mild flavor and are large and starchy, and, even more so than black beans, they make an excellent binder in place of eggs for vegan veggie burgers. White kidney beans are similar in texture and flavor and can be used interchangeably with navy, cannellini, and great northern beans (see below).
• Lentils: There are over fifty different types of lentils available worldwide and they come in a rainbow of colors, but the three most commonly available are brown, red, and green lentils. Red lentils are split and thus have shorter cooking time; they will disintegrate after cooking—which, in some veggie burger recipes, is exactly what you want. French green lentils are known for holding their shape well in salads and other treatments, but that’s not as helpful when you’re trying to manipulate them into becoming a burger.
• Navy, cannellini, and great northern beans: These three are often grouped together, and they’re all similar enough to be interchangeable in the recipes here. They’re also starchy but have a light firmness and density. They’re my favorite bean, and I love them in veggie burgers.