Really Awesome Black Bean Burgers | Kenji's Cooking Show

[@ndot3s]

I don't think I can adequately express how much I like that actual food preparation starts within 15 seconds of hitting play, instead of one to three minutes of a man standing in front of a camera talking.

[@madhavved2875]

Is that a subtle reference to Weissman?

[@ndot3s]

@@madhavved2875 No, it would be silly to single out one person for a problem that is pretty much endemic. "Here is ten minutes of exposition you really don't care about in a video about a specific recipe, before getting to anything directly related to the recipe." ARGH JUST SHOW US THE COOKERY.

[@abominableslothman]

@@madhavved2875 Sam TCG does it too xD

[@sanmorgan8255]

Absoluteky

[@darkjemdude]

That's because Kenji is actually a cooking channel as opposed to a lifestyle channel.

[@thetayoung3066]

It’s called choices and it’s a good thing that there are people to accommodate a variety of people with different needs and cooking skills.

[@jacobrobinson59]

Creating a computer simulator to optimize your onion dicing is exactly the kind of devotion to food which made me sub to this channel. Absolutely breathtaking. Bravo Kenji.

[@kelzuya]

He's an absolute madman

[@lizcademy4809]

I still think radial cuts are better than vertical - as long as you put the center below the onion. Besides, the horizontal cuts require better knife skills than I have.

[@joshwilliams8863]

Seconded.

[@JohnHausser]

😂😭

[@scottrowe533]

I thought it was one of the finest examples of overthinking I've yet encountered.

[@luluf01]

the amount of knowledge kenji drops during his videos about random things like the lye in soap or the simulation, impressive and so helpful

[@nonni3634]

I got more info on how to season my cast iron skillets. I never used soap to clean them, as I was told not to. I just scrub with hot water and a brush, but good to know it's ok. I am going to preseason my pans as you mentioned. Thank you!!

[@KochenmitKarl]

I agree!

[@janelove3472]

I recently had a heart attack and have to modify my diet. I'm a butter beef deep fry loving kinda girl but unfortunately can no longer eat that way. Today I made these burgers out of desperation. The last attempt at veggie burgers resulted in a mushy mess but this recipe...chefs kiss. So easy to make. I did pinto and chic pea beans as I didn't have black. These are amazing. The texture is unbelievable. The flavor is neutral so you can adjust any flavorings you prefer... Yall... These are amazing.

[@daniellecomeau2996]

There are recipes that include shredded beets as well that are very good if you want to add some sweetness and earthy flavor. Best of luck on your health journey!

[@mickizurcher]

Feel better!!

[@6-Iron]

Eat only grass-fed organic beef, butter, and all dairy products. No seed oils. Stay away from all processed garbage, especially that fake meat in grocery stores. Everything you’ve been told is incorrect at best.

[@ptoste1]

There a mushroom burgers that I love. It’s a Portuguese recipe but if you are interested I would translate it and share it with you. 😊 hope you are doing ok 😊😊

[@madhattersoriginal6258]

I would love your recipe if you don't mind. My health is an issue. Thanks Kate

[@ecodiver30]

I've been making these for years, ever since I saw your recipe on Serious Eats. They are outstanding! Being a vegetarian, they're perfect but my meat-eating friends like them too. So happy you included them here, thanks Kenji!

[@chrissnyder9583]

I didn't know until now that I've been waiting my whole life for shabu cam

[@Matthew-zj8qc]

Don’t you mean sous chef Erik cam 😉

[@chalor182]

Shabucam is life.

[@AntonyJohn98]

It's a SHAPOV a.k.a shabu pov

[@ChiefMoonChunks]

Shabu Cam!!!!!!

[@violetviolet888]

The best way for viewers to get vertigo.

[@sandorclegane6844]

It’s crazy how efficient you are in the kitchen. Especially considering you’re focusing on filming and on top of commentary. You’re one of a kind.

[@lorrie2878]

I always wonder if he cleans his own dishes, cutting boards and countertops when he has children and dogs to feed.

[@sO_RoNerY]

It’s easy. It’s fun.

[@brothergrok]

That's how life is on a cooking line. Kenji has clearly worked in kitchens a good deal of his time.

[@Dogsnark]

I like this guy’s style - no idle talk, he’s all about what he’s doing and he’s a veritable cooking encyclopedia, full of suggestions and helpful hints. The camera is on what he’s doing, not him. Other YT cooks would do well to take lessons from him.

[@SammyLeau]

I was thinking the same thing. A few minutes into this video, I was like, I already like this guy. And you can tell he really knows how to cook. Like you said, these other KZbinr cooks, needs to take notes.

[@stevedownwind]

I just made some of these today. Almost the same ingredients. I actually did 1/2 lentils, walnuts instead of cashews and I added a 1/4 cup of ground flax. Nice nutty flavor and almost creates a meat fat quality in the patty. Anyway, lots of variations. I pan fried covered, flipped, added cheese, covered and done. Char them a little. Awesome, awesome! Peace. Enjoyed your video!

[@robllewellyn]

I'll give this ago, without walnuts. My kid is allergic to nuts, so lentils sounds like a good trick..

[@alexstanley6546]

In addition to counting the beans to limit fartiness, it's also essential to crumble the cotija by hand into the burgers. Don't use a knife; you definitely don't want to cut the cheese.

[@Dessert.Quesadilla]

Alex Stanley excellent form pops

[@ShadowxxxGod]

WHY DIDN'T I SEE THAT COMING HAHAHA

[@alexstanley6546]

ShadowxxxGod because my puns are silent but deadly

[@Lalfy]

Ooof

[@amyrussell860]

Stop. Please, just stop. 😏

[@Milly5216]

That technique to dry the beans before making the patties is so simple but so genius

[@hoovergrant]

I really appreciate that you talk about how long things will last in the fridge! Thanks for this.

[@JohnSmith-ct7wu]

Me: oh a nice black bean burger recipe from Kenji Kenji: so my buddy coded a 3d mathematical model of an onion

[@granniji1049]

I made these burgers for my family and they loved them. We are on a vegan path, so I substituted the eggs for flaxseed and egg replacer, and they can out great. I also used the bag of dried black beans we had on hand and cooked them a day ahead. Thanks again for sharing this recipe.

[@nadurkee46]

I never would have thought of drying out the beans first, but this makes so much sense. I’m so glad I watched this, I can’t wait to try it!

[@marjorie989]

Right!?! Such a good idea, I can't wait to try it.

[@elaina147]

I cannot express just how appreciative I am of your work and the fact that you share it with us for free. Thank you so much for your expertise, generosity and kindness.

[@reggiedunlop2222]

Kenji makes cooking look fun. Love the tips and all of the info he throws out there. His unpretentious approach is a breath of fresh air as he encourages his viewers to feel free to alter recipes and adjust them to your liking. A sense of humor to boot 👍🏼

[@sammsibert]

I always find my way back to this video. This is one of your most fun and most informational videos in my opinion! So many tips and facts from cutting onions, pre-minced garlic, cast iron seasoning, chipotle mayo, grill tips, I love it! I'm finally trying this recipe tonight.

[@lethiapage4767]

Really informative! I like all the bonus footage of your knife skills, cleaning as you go, working in a small space, and cast iron info.

[@GeeCee-rr5hk]

My favorite part is when he tells us his daughter’s 3 favorites dinosaurs. Super heart warming content right there ❤️

[@amyrussell860]

Mine too. My 3 y.o. granddaughter's is a T-Rex. Somedays I think she is one.

[@jimmyharrison1864]

All good Dad's know these things about their children. Obviously part of his life is "on her level"

[@DLouie21]

"we created a computer simulation of cutting an onion". LOL, kings stay kings.

[@Wilsonbuildsthings]

ROFL when he says he doesn't care

[@ShadowxxxGod]

Lol he did it just so he could say that he did it. I love the candor of Kenji, every time!

[@blurryperson2685]

"what you just witnessed was a man cutting an onion. Funniest shit I ever seen"

[@PhillipSea]

Exactly my kinda cooking show, because of that. I mean, I already knew I loved Kenji's approach and recipes; but, the computer model of an onion clinched the top spot for JKLA.

[@pablo4youtube]

"my mathematician friend and I built a computer simulation of cutting an onion"; "it's basically related to the Golden Ratio; so cut down toward the center of the circle if you want even pieces". Kenji - I had a nerdgasm. I bow down to you, oh great one. Thy Nerdery is of the highest order.

[@Repulseer]

Nobody : J.Kenji: I made a simulation on how to get the most evenly cut onions through a certain method with my mathematician friend. Also J. Kenji: But I dont cut it that way cuz I dont care. Absolute monster sir.

[@benjaminzachwieja8133]

14:01 Love how the beans leave a beautiful print on the sheet pan.

[@shelleywright749]

This was really delicious! I didn't even have a food processor and the blender was nearly (but not quite) useless. The investment was made the very next day, so I will definitely be making these again. Thanks Kenji. 😁

[@noxx82]

i love this show. not even for the recipes, but all those random pieces of knowledge kenji drops between cooking and chopping. pure gold. btw: his book 'the food lab' is worth every penny.

[@eoinlane1283]

An alteration I made to these that I really enjoy is to add some grated low moisture mozzarella into to the burger. You don't need a lot, and it adds this really good chew to the burgers, helps a lot in emulating that meaty feeling that is sometimes missing from bean burgers.

[@nickolaswinter2975]

I did the same! I live in Thailand and can't alot of things, they tasted fucking incredible though and the texture was fab.

[@amaryllis5459]

@@nickolaswinter2975 what did you do about the peppers?

[@clusterfawk]

Kenji has so much wholesome dad energy in this video - the dinosaur references, the 240 joke, “guys gals and nonbinary pals”.... 🥺🥺🥺 we appreciate you

[@bettymwangi4092]

Lucky wife!

[@maxinebascombe5797]

Wow l will try these

[@mondoseguendo6113]

He’s a good dude.

[@1nvisible1]

*Half a jar of mayo, a third cup of Cotija cheese, and a slice of Pepper Jack. Delicious I'll bet, but more saturated fats than a beef burger.*

[@clusterfawk]

@@1nvisible1 i think you meant to respond to someone else

[@maryanderson2759]

I absolutely love your efficiency and cleanliness.

[@williamvouk2911]

As an omnivore, I can confirm that this recipe makes for a really awesome black bean burger. I don’t eat meat on Fridays during lent, so I made this mixture on a Thursday night to have the next day. I found myself enjoying it so much that I kept making them for myself throughout the following week even when I could eat meat. If I’m being honest, for me, a meal without meat is kind of unsatisfying. These things are a definite exception to that. Give them a try

[@charliep9066]

I'm an omnivore too, but finding myself naturally leaning more and more into great but simple vegetarian dishes. They're so good, I don't miss meat, nor do I even remember not eating meat in days. So long as it's not vegan. I can't do vegan. Must have eggs and cheese lol.

[@chrisulfen8775]

"As an omnivore", well aren't you a special person. Every person is an omnivore, whether or not they choose to eat in a certain way.

[@williamvouk2911]

@@chrisulfen8775 No need to be snarky. You understood my meaning, didn’t you? What’s the harm?

[@hand__banana]

@@williamvouk2911 youtube comment pedants need no reason to snark

[@punjabimd80]

Kenji, I made these today for the family. The damn best black bean burgers I have EVER HAD. Hands down. Thank you!

[@austinlangston3101]

Man, I always gain such incidental knowledge from these videos. Tuned in for a recipe and found out how to season a pan and why you always pulse in a food processor. Also, how is this guy so intelligent yet he isn't like most pretentious cooks--he doesn't mind if you use minced garlic in a jar! Stay wholesome, Kenji.

[@AotearoaChef]

Right? I used the pulse technique today. I also am glad to learn about cast irons being able to use soap. I’ve always been told not to use it

[@christophergenther3517]

he's definitely pretentious though, you can smell it through the screen

[@pendalink]

@@christophergenther3517 what a sad, needless thing to say... do better

[@christophergenther3517]

@@pendalink I'm *so* incredibly sorry for leaving a mild criticism on a public forum. It was certainly not my intention to upset you. Had I known people simp for middle-aged men I may have refrained from it. Hopefully you can forgive me and overcome the adversity of being exposed to such vile toxicity, of which I am now deeply ashamed. I commend your bravery, and I thank you for helping me to grow as a person. Never again will I call a pretentious person pretentious as I have experienced a transformation in mindset and maturity. Namaste, wise one.

[@IDKDevvy]

@@christophergenther3517 my guy Christopher unable to handle mild criticism after he dishes it out yessss keep it up king ❤️

[@DesiDude84]

I’m only four minutes and I can honestly say, this is the first time I’ve cried (tears of laughter and nerdy joy) while watching someone else cut an onion in a KZbin video. I freakin’ loved that discussion on the mathematical modeling of cutting an onion!

[@PlusTheSkim]

LOL my boyfriend thought the same thing!

[@adamnjaniehughes8437]

Love that you are actually grilling it as many times veg burgers fall apart on the grill. It's awesome to find a recipe that you can use on the grill.

[@Miyahmi_]

Love this format! So cool to see your real-time cooking process rather than seeing a recipe perfectly edited together.

[@theresa8372]

I always get so excited at the end when you feed your pups, and I hope you never stop doing that at the end of every video. The twist at the end of this one made me grin. I cannot wait to make this!

[@Tom_Quixote]

Disgusting to see.

[@MarioDiNicola]

As a mathematician, I have to recognize that a lot of the comments which marvel at the legend status of Kenji making a model with his mathematician friend don't realize that this is the type of thing that mathematicians LOVE. The fact that he doesn't even do it only makes it even better to me: application of mathematical discovery is unnecessary to make a discover significant. That said, Kenji is a legend and I'm excited to hear about all the superfluous scientific and mathematical models he's cooked up in his next dish.

[@chilepeulla]

Omg he actually strapped the camera on Shabu, this is the highlight of my day 😂

[@LB-vl3qn]

These are the kinds of videos that make one a better cook. Lots of videos teach you how to make a dish, but few teach you how to cook beyond that dish. Thank you! ~ Lisa

[@laysim7]

As others have stated, I really love that your 'filler' commentary between tasks are just excellent and relevant nuggets of cooking knowledge! Makes for fully saturated content that's super engaging!

[@karenl.forest7083]

He's soooooo clean when he cooks. Love it !!!

[@christosbereris5483]

Kenji these videos are absolutely amazing. Almost everything is in real time, you get a recipe out of it, entertaining stories, and endless cooking tips based on science and experience. Incredible. Thank you so much! Edit: typo

[@aimeekline3035]

Kenji, thank you so much for all of the time and energy you put into these videos! I learn so much from them - you are an incredible teacher!

[@viperlt86]

Seeing cans in the sink with the lids up, like when Kenji rinsed the black bean cans, always makes me cringe because I once cut my hand really badly doing that. Now, I always make sure to push the lids down into the can. I highly recommend this simple practice in hopes that it saves someone some pain.

[@Ciph3rzer0]

It's annoying that they're not more available but the pampered chef can openers cut around the rim and it's impossible to cut yourself on those. And you can pop the lid back on and it's pretty tight.

[@GH-Rav]

OXO also has a can opener that opens with no sharp edges. I haven't tried it but OXO generally has really good products that are pretty trustworthy

[@GreenWitch1]

Absolutely! It happened to a friend of mine. Now my lids always go down in the can. That kitchen was a disaster, so I’m not surprised.

[@victoriapirillo6177]

I too cut the $hit out of my hand on can lid before. Always always push lid in to prevent injury. Thank god it was me and not one of my kids that happened to

[@Momtocam1997]

Did the same over 40 years ago..a trip to the ER for stitches (first time ever getting them) ouch…Never again..cans with lids inside now.

[@chillherbalist8691]

I just finished cooking and cleaning the whole mess I did making these burgers. Man, I don’t remember the last time I tried something so delicious. You were right. “So good”. It is so damn good man and thank you so much. I follow every step of this video and I can definitely recommend this to everyone specially the ones having a hard time trying to go vegetarian or stop eating meat. I hope you make a playlist for only vegetarian recipes !

[@AntonyJohn98]

did i just see this right? i started to watch again this show... SHABU GOT A POV now? NICE.

[@MrRainyhHead]

Kenji, I've been watching your vids this past few months, almost every day. Not made any comments yet so just to say I've made loads of your recipes, gotten loads of cooking tips and.. you're great. Thank you.

[@ad5047]

This man is a true chef and as a same time explains so well

[@cameron3351]

I achieved a similar bean texture by pressure cooking dried black beans in my instant pot on high for 22 mins. They are cooked, but much more firm than a soggy bean. Give it a shot and see! I also like this method because you can put in a clove or 2 of garlic and really infuse that flavor into the beans

[@bekahbrown1382]

how much water if any do you need to utilize an ideal ratio?

[@roseannaallen2440]

I’ve tried numerous black beans burgers and can honestly say that I never really enjoyed any of them, but your recipe of black beans burger is the best I’ve seen. It’s the bomb. I haven’t tried yet, but I just know that I will absolutely enjoy it. Me being a vegetarian... this will definitely be on my list of a healthy burger. Thank you Kenji, for sharing your recipe.

[@DarthBowie]

This dude talking about the golden ratio for cutting an onion is one of the best things on youtube.

[@terrell1201at]

No nuts, cheese, eggs for me.

[@danm8004]

@@terrell1201at ... Who asked?

[@Max-cs1dn]

“Even a T-Rex will like this burger” is the cutest thing I heard from Kenji.🥰

[@pinkyjohns5198]

Thank you, Kenzie! My onion slicing skills are nil. You warmed the cockles of my heart when you said you really didn’t care if your onions were precisely diced!👍🏽👍🏽👍🏽👍🏽

[@SammyLeau]

A few minutes into this video, I told myself, "I like this guy." He gets straight to it. Very thorough on what he's doing and why he does it that way, which makes a lot of sense. And last, you just know for a fact he KNOWS how to cook and throw down in the kitchen. Thanks for the informative video, sir!

[@hanshaofei2248]

You are truly a man of craft and culinary charisma. Im usually drunk when I watch your videos and I question why i dont frequent your tutorials when Im sober on any given day lol

[@elangomattab]

I totally agree with Kenji that these are really awesome black bean burgers. I've been making them ever since the recipe was posted on Serious Eats and I would actually take one of these over a standard meat hamburger. The chipotle mayo is a must have too IMHO.

[@anti-ethniccleansing465]

What if someone can’t handle anything beyond the most mild kick? On a scale of 1-10, how spicy is it? I forget, does the bIack bean burger have any spice in it too? If so, how spicy is it? I think I could handle a small kick in one or the other, but not spicyness in both the mayo AND the burger. Haha.

[@cylon5741]

@@anti-ethniccleansing465 And I hope he will please check to see if garlic and onions are toxic to dogs.

[@birdieshot96]

Just made these with my fiancée and they’re the best black bean burgers either of us have had. We substituted feta for goat cheese because she mixed up what we had in the fridge but they still turned out great! Slight warning, the amount we had only produced 5 patties big enough for our buns/preference but there’s plenty of variables that could have altered that. All that said, thanks for the recipe Kenji!

[@stevemizelart6995]

Last year, I gave up eating meat from four-legged animals. The only thing I missed was a burger...until I made Kenji's black bean burger for my wife and me. Both of us were shocked how good this burger was...just amazing. On a scale of 1-10, we gave it a 15. The flavor and texture is great and it's very easy to make. I should note that I have enjoyed a number of Kenji's recipes. It's a small world since I attended several immunology conferences at which is father also participated.

[@CarFreeKC]

I've made these so many times. I love them. I make exactly per Serious Eats instructions with the exception of using dried beans that I cook with a little chipotle in adobo. They freeze amazingly well and reheat easily in a skillet. 5/5 stars.

[@beverlyfitzgerald7675]

I made this excellent recipe 2 days ago. Yes, the video is lengthy but so is the prep. One thing that @JKenjiLopezAlt does, consistently, is go into a lot of detail in his blogs and videos to assist the reader/home cook in achieving the same opportunity for success that he has. I felt that the prep was very time consuming but, in the end, well worth the effort. I weighed each portion at 3 ounces each and ended up with 9 patties plus a skinny mini 1 ounce patty which made a nice addition to a breakfast sandwich the next morning. I left out the feta cheese because I didn’t have any here and, probably wouldn’t have added it anyway due to its high fat content. Used 1 little 7 oz. can of diced mild green chilies instead of a poblano because that’s what was in the pantry. My burgers weren’t dry and the texture was perfect. Since I only cook for one, flash froze most of them after cooling, for planned ahead meals.

[@SoTypicallyMeh]

OMFG i swear just yesterday I realized I had 9 cans of black beans in my pantry, and I was thinking WHAT THE HELL AM I GONNA DO WITH ALL THESE BLACK BEANS?! Kenji to the rescue! 🦸‍♂️

[@jadedoptimist6364]

Your choice of explative is blasphemous and offensive to any christian reading it.

[@TeguBuzz]

Watched this with my fiancée and she’s very keen to try this. Thank you for posting so often Kenji, we truly appreciate it!

[@stooge81]

I can attest to the greatness of this recipe. My carnivore family has been devouring these for years. Thanks, Kenji.

[@deepayton3021]

Love that the ingredients are easily available. Also after a lifetime of eating Italian, Irish and basic American food, time for Asian based meals. Thanks Kenji. You're a joy to watch!

[@sethgilbertson2474]

Kenji is the nerdiest yet most practical chef there is. I love it!

[@JohnSmith-rf1tx]

It cracks me up that Jamon always sniff tests Kenji's cooking before he decides whether he's going to eat it or not. Tough critic.

[@JohnBodoni]

There's old dogs and there's bold dogs, but there are very few old bold dogs :)

[@jeffraider]

Jamon is just a gangster we all know it

[@kinamonsterrawr]

Mine started doing this after the first pill hidden in a piece of hotdog. Smart pups

[@donnataylor8355]

Wow

[@TheJjaspan5000]

Watched this video when it first came out and just got around to making this recipe... it is absolutely amazing.

[@mr.cooper2031]

Shabu-cam is a great innovation! Thank you for that, Chef.

[@absoledge]

*chief

[@immacolata1068]

Definitely going to try this! I had problems with mushy black bean burgers, but I never tried drying out the beans in the oven first. Very intriguing!

[@TheRansomHouse]

I just made these for the first time ever and oh my goodness!!! The sauce OH MY GOODNESS! It was soooo good thank you for sharing !

[@bradleyreitler1186]

Love these at home videos, Kenji! Thank you for making them.

[@lumailisa]

Such brilliant tips and thorough explanations as to why things are done a certain way. Really helps. Thank you 🙏 😊

[@kristenlonergan350]

I made these and used the King Arthur Flour recipe for the buns... so good! I’ll definitely be adding this recipe to my rotation. Though I might want to find a substitute for the cashews - cashews are pretty expensive where I live.

[@PoochMG]

Can't express how spot on this recipe is. Usually when I try to make black bean burger, it's dry, grainy, and just feels like a refried bean patty. This was none of that. I left out the cashews and cooked it on a flat top with a little butter. It had that perfect beef patty char and the roasted beans truly did have a meatier feel. The chiles and onions made the burgers nice and juicy. The cheese though, brought it all together. Really gave it that extra fat that black bean burgers need while making the burgers hold together really nicely. 1000% will make again and again.

[@conorkilroe]

Mega! The bean burger needed this update. As others have noted, this vid, like others gets straight to the cooking and keeps to the cooking, flip flops n all!

[@shamus8687]

21:33 He starts humming Pure Imagination. God I love this channel.

[@Sgarnoncunce]

I've always loved cooking, but am only recently getting serious and doing research and trying crazy things. Even bought a Wustoff classic for $250 (did I make a mistake? xD) I just want you to know, if you ever read this, that I love your videos and people like you inspire me to continue and grow as a chef. The professionalism and knowledge combined with the casual setting makes it very relatable and positive for me. Cheers from Australia

[@timburr9116]

Wow just when i thought his videos couldn’t get any better. Never fails to impress. Keep it up Kenji, you have gained a loyal following!

[@florl.delgado4093]

New subscriber. Saw your super cool recipes and most if all your a VERY interesting person to listen too. You have a talent to talk about everything your doing and why, tips, family etc. Just LOVED IT! #ÉXITO FOR YOU! FROM PUERTO RICO 🇵🇷

[@FrankWoodPhotography]

I really admire the intelligent thoughts as you cook Kenji. Great stuff.

[@mrscpc1918]

Game changer!! Dry the beans first ! Brilliant man 😀

[@jeremyhoch9902]

This is a staple in my arsenal. Thanks for everything you do Kenji!

[@snance]

I feel like that bean joke has gone way too underappreciated. Well done.

[@Reshae]

I think the joke went over people’s head. It’s definitely hilarious.

[@JakeLovesSteak]

240

[@PlusTheSkim]

@@Reshae r/gatekeeping

[@Minecraftrok999]

@@PlusTheSkim he's not wrong though. I needed to see the 240 in the comments before figuring it out. Puns are hard for non native speakers,lol

[@spyralspyder]

You are the most prepared and organized youtube cook I have ever seen.

[@florl.delgado4093]

#FACT!

[@freaksofnaturebegone9937]

I bet your wife is really proud of you. It seems like you provide very well for her and your children. You also seem like a wonderful father.

[@enreiha]

Never tried a veggie burger but I will try this recipe. Since I've started following this channel I've tried at least ten of Kenji's recipes and they've all been great.

[@bigwoo]

Shabu Cam needs to be a regular occurrence on this show.

[@Dellors-Civic]

Thanks for the recipe. My buddy Rex loved it. I never thought he would branch out of eating other dinosaurs. I’m so proud of him.

[@Gruin]

You did your Civic Duty Dellors to Help Rex Break His Carnivore Diet, congrads

[@heheYESYESAAAH]

Only like a minute into watching it but the POV filming is just soooo satisfying!!!!!!

[@yahmar6178]

24 mins to make a burger yeah right....then I realized it was your channel and I enjoyed every minute of it! Love the run off discussions, good way to keep your viewers entertained!

[@ze_ep]

Oh yeah, this is a staple in my home. Make up a big batch (lots of peppers and cotija), portion and freeze.

[@Dessert.Quesadilla]

xXJokerAtWorkXx +1 we wanna know !

[@mannequinparty]

I think you could do either, depending on the thickness. If you want a nice, thick black bean burger, probably thaw first, but thinner patties would be fine to cook straight from frozen. Then again, having them thin enough to cook straight from frozen but thick enough to not fall apart might be a delicate balance to strike.

[@ze_ep]

@@xXJokerAtWorkXx Hmm, I always thaw a batch first, then shape and cook - never thought of shaping into patties before freezing.

[@safekeno]

i always use the fibonacci circle when cutting vegetables

[@ksabit]

Looks amazing, going to try this over the weekend. I've been watching and trying so many of Kenji's recipes that I feel like I'm doing an apprenticeship at his restaurant.

[@cchai1]

Omg I've watched so many of Kenji's vids but just now saw the GoPro cam view from one of his dogs for the first time at the end, I love it! :D

[@lisadear1]

Can confirm these are really awesome! I've been making them for a while now. Thank you Kenji!

[@durdudunsanders680]

Me and the boys at 2 am looking for burgerbeans

[@efa666]

A place in my hometown used to do bean burgers. Literally a blob of baked beans, on a burger bun with a slice of cheese. It was the cheapest thing on the menu and really hit the spot after a few beers.

[@uirusux]

@@efa666 We have speed burgers here, which is just a scoop of chili on a bun.

[@BigNunski]

Kenji: Lets go outside now, ok? Me: Ok :)

[@stojg]

I just realised, rewatching this video for the n:th time, how much extra information and practices he communicates. He spend the the first third of the video drying beans and cooking onions and garlic while also giving solid advice

[@therestlessnative365]

I made these this evening and wow! I made them for family who didn’t like veggie burgers and they raved! The only thing I did differently was cook my own black beans, then proceeded with the toasting process that I thing really made a difference in texture. So good. I didn’t have cashews so I substituted walnuts on hand. Thank you. This was definitely one I would make again!

[@chickenofthecave1406]

I love how you said don't use pre chopped garlic, "unless you like the flavor, then don't let me stop you from using it". I think that's really important when it comes to cooking. Not letting people, including famous chefs, tell you what you should and shouldn't like. I hear a lot of chefs on youtube say "Never use x food because it's not fresh", or "Never add X because it is disgusting". But if you like the taste of it, then add it or use it instead. You like spray cheese on your mac n cheese instead of using a block of cheese? Then use spray cheese! You like canned sardines instead of fresh sardines? Use the canned ones!