Homemade Veggie Black Bean Burgers
These black bean burgers have been tested to perfection! They have a satisfying meaty texture and are seasoned with plenty of spice and seasonings. Plus, they don't fall apart or need to chill before cooking. Slather them with a quick lime mayo and all your favorite toppings.
Equipment
Ingredients
Lime Mayo
- ½ cup (116 g) vegan mayonnaise
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon hot sauce
- 2 tablespoons (30 g) fresh chopped cilantro
Burgers
- ¼ cup (40 g) ground flaxseeds
- 3 tablespoons (45 ml) water
- 1 tablespoon (15 g) red or white miso
- 1 tablespoon (15 ml) cider vinegar
- 1 cup (100 g) unsalted raw walnuts
- 1 garlic clove finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- ½ teaspoon ground cayenne or chipotle pepper
- ⅔ cup (104 g) old-fashioned oats
- ¼ cup (50 g) cooked quinoa or brown rice
- 1 small jalapeno or serrano pepper chopped
- 2 15-ounce cans (550 g) (3 cups cooked) black beans drained well
- Avocado oil or other high-heat vegetable oil
- 6 burger buns (gluten-free if desired) toasted
Garnish suggestions
- Red onion slices
- Sliced avocado
- Lettuce, baby greens or sprouts
- Cucumber slices
- Tomato slices
Instructions
Make the limo mayo
- Stir all ingredients together in a small bowl. Keep refrigerated up to one week before serving.
Make the burgers
- Whisk together the flaxseed, water, miso and vinegar in a medium bowl. Set aside to thicken while you prepare the rest of the recipe.
- Pulse the walnuts, garlic, cumin, coriander, salt and cayenne in a food processor until they the walnuts are finely ground. Add the flax mixture, oats, quinoa, chili pepper and 1 ½ cups of the black beans. Process 15-25 seconds, or just until the mixture comes together in large clumps.
- Transfer the mixture to a bowl and stir in the remaining black beans. Lightly coat a ½-cup measuring cup with oil. Scoop up enough of the burger mix to pack the cup, then tap out onto a small sheet pan or plate to make 6 mounds. Gently form each one into a patty. At this point, you can cook the burger patties or cover and refrigerate up to 2 days ahead.
- Cover the bottom of a large nonstick skillet with oil and place over medium-high heat. Cook the patties 3 minutes per side, or until browned.
- Spread both sides of the buns with the lime mayo. Put a burger on each bun and top with desired garnishes.
Notes
- Make ahead: Stash the formed uncooked patties in the fridge for a few days. To freeze them for a month or so, place the patties on a small rimmed baking sheet in the freezer until frozen, then transfer to an airtight container or freezer bag and keep frozen for a month. Defrost overnight in the refrigerator.
- Instead of a food processor, you can use a blender to grind the nuts and spices in step 2 of the recipe, and mash the half the beans with potato masher or large spoon.
- If you don't want to cook a batch of quinoa just to make these burgers, you can substitute 1 3/4 cups chopped button or cremini mushrooms (about 4 ounces)
Nutrition
Calories: 512kcalCarbohydrates: 50gProtein: 8gFat: 33gSodium: 770mgFiber: 6gSugar: 4g
