Some days in the kitchen you make great food and other days you learn important lessons. This was a lesson type of day. I've had some pretty good black bean burgers in the past, so I was hopeful that I had discovered a good recipe (Veganomicon page 98) for homemade ones.
I tried some of the dough before I cooked these and it was really good. However, I couldn't get these to come out right. After pan-frying, they were firm on the outside, but were too soft on the inside. I tried to correct this by adding some faux egg to bind the burgers together. This still didn't do the trick.
I tried one on a grill and that was worse. The best solution I found was, of course, the least healthy. I fried some of the dough to make a kind of black bean falafel. It still wasn't great, though.
So after many attempts, I am still searching for the secret to black bean burgers. If anyone knows the secret, please let me know.
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