One of the hard things for a vegetarian living in Mexico can be lack of access to things like veggie burgers. There are two key challenges when making your own veggie burgers – how to make it stick together and how to create a texture that isn’t mushy. I’ve made (and eaten) a lot of veggie burgers over the years and I truly think this is the best one I’ve ever had.
I started with this article from The Food Lab. The article recounts their journey trying to make the perfect burger, and the one key element I latched onto was their decision to dry their black beans in the oven to reduce the mushiness factor. This really hit me, and I knew I had to try that technique.
Another change I made was substituting chia for egg. I hate veggie burgers with an eggy taste, and of course chia gels up in no time so it would work perfectly as a binder. From there I just used what I had available – the cashews and half can of chipotle peppers just jumped into the food processor on their own!
The patties shaped easily with a bit of water as needed so that they’d hold together on their own. I wrapped them individually in waxed paper and froze what I didn’t use fresh. In the picture above you’ll see the burger on the fabulous buns I special ordered at Molika Bakery. What a treat this meal was! Provecho!