Sean Kelly, chef manager, and Don Rass, kitchen manager, at Industrial Scientific Corporation in Robinson Township, Pa, were looking to build a better veggie burger. They turned to black beans.
“When attempting to create a better tasting veggie burger, we used black beans as the base,” Kelly says. “Not only does this offer the appearance of a beef patty, but a similar texture.”
Once they got the seasonings right, the result was a savory burger with a little more than a hint of spicy kick from hot sauce. The buns are housemade as well, adding to the overall handcrafted vibe. Kelly says he hopes the burger will become something both vegetarians and carnivores will enjoy.
Roasted Corn and Black Bean Burger
YIELD: 6 burgers
For the buns:
500 mil. Water
15 grams yeast
60 mil. olive oil
850 grams hard wheat flour
15 grams salt
For the burgers:
1 (15 oz.) can of black beans, drained
½ red onion, finely diced
1 cup bread crumbs
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. granulated garlic
1 tsp. hot sauce
salt and pepper, to taste
2 cobs of corn roasted, kernels cut off
avocado, tomato, lettuce, as desired for toppings
1. For buns: combine water and yeast until dissolved. Add oil, then pour into dry ingredients. Mix 7 minutes. Proof overnight. Scale dough to 3 oz. and proof until doubled in size. Bake at 400°F for 15 minutes.
2. For the burgers: Put beans in bowl and mash well, leaving some beans whole. Add egg and other burger ingredients and fold together.
3. Form into patties and sear in hot skillet with olive oil.
4. Place patties on fresh burger rolls and top as desired with avocado, tomato and lettuce.
Photo and recipe: Sean Kelly and Don Rass, Industrial Scientific Corporation