I pureed bean burger ingredients too long; now they're wet glop. What to do?

[everybodyever]

Using Mark Bittman's basic bean burger recipe, I threw everything -- two cups of beans (pinto and chickpeas), an onion, an egg, half a small zucchini, half a cup of oats, some chili powder -- in my too-small food processor. I had to process it for a while in order to get everything on top chopped, which I think is why the mush wound up WAY too wet and gloppy. Or maybe it's because I didn't sufficiently drain the beans. In any case, I can't shape anything with it.

Draining the mixture in a sieve doesn't seem to be doing anything. Can anybody recommend what, other than oats, I could add to stiffen up the mixture so I can shape it into something? Or maybe what I could make, instead of burgers, with the mixture? I'm up for anything except deep-frying.

Thanks for your help!

[John E.]

I think you just made refried beans. Add some salsa.

[ipsedixit]

Use it for vegetarian lasagna.

[everybodyever]

I would if it weren't full of chili powder and adobo from canned chipotles. Honestly the whole mess is a little gross to me in its current state; I can't imagine adding sauce to it.

[goodhealthgourmet]

you could use it AS the sauce in a Mexican-inspired veggie lasagna. whatever you do, use it today - with uncooked egg in there it shouldn't sit around - even in the refrigerator - for too long.

[Whats_For_Dinner]

I bet it might make some really interesting pancake-y/griddle-cake-y type things that you might still be able to put on a bun... or eat on their own... or do any number of things with.

So, yeah, try sauteing some and see how it holds up.

You could also test poaching a spoonful in very gently simmering water. If it holds together, it could become "meat"balls, maybe, for sauce or soup.

Hell, even try putting some in a baking pan and seeing how it cooks up in the oven.

If all else fails... thicken 'er up with breadcrumbs, but you'll lose some of the flavour density.

[everybodyever]

Pancakes, yeah -- that could work. Thanks!

[enbell]

Sautee up a small amount to see how it responds to heat. Might be good mixed into greens for a salad, into a wrap or on a baked potato.

[goodhealthgourmet]

bummer. you're at least the fourth Chowhound who has had bean problems today!

do you have any cornmeal on hand? that would help absorb some of the excess moisture and firm them up a bit. plus, it would add a nice textural element.

the other option that comes to mind would be to use it in a tamale filling.

[everybodyever]

Ooh, tamales sound good. I'll try the cornmeal on some of it, though.

[everybodyever]

I added instant polenta, dried stuff that had been sitting in my cabinet for forever; I didn't need much in order to be able to shape patties, which I then froze. I haven't eaten them yet, but I like the idea of cornmeal along with the Mexican-ish flavors of the beans. Thanks for the suggestion!

[goodhealthgourmet]

yep, my mind immediately went to cornmeal with the black beans. glad it worked - hope they turn out well when you cook them!

[alwaysroom4dessert]

I would use panko or regular bread crumbs, add another can of chickpeas and mash it with a potato masher then fold it into your other mix and re-season. Since it will make a larger batch I would just form the patties and just freeze half of them. Good luck!

[everybodyever]

Thanks, maybe I'll try this -- albeit with not much beans, since I don't have canned around and only have a few chickpeas cooked.

[amokscience]

Soup? Thin with water/stock, add some miscellaneous spices, seasonings.