Vegan Black Bean Burgers
Take your tastebuds to Flavortown A good black bean burger is about achieving the right texture and a balance of flavors.
These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.
4 quarter-pound patties
1 tsp canola oil
¼ cup baby bella mushrooms, chopped
Soy sauce to taste
1 cup black beans, rinsed and patted dry
1 cup garbanzo beans, rinsed and patted dry
½ tsp salt
½ tsp garlic powder
½ tsp smoked paprika
1 tsp tapioca powder
1 tbsp nutritional yeast
¼ cup oats
¼ cup corn kernels
1 tbsp coconut oil
- Preheat oven to 350º F (177º C)
- Preheat a small nonstick skillet over medium heat and add canola oil.
- Add mushrooms and soy sauce and saute until all liquid is absorbed. Set aside.
- Add all ingredients, including mushrooms, except for corn into blender jar.
- Pulse the mixture a couple times and scrape down the sides with a rubber spatula if necessary.
- If mixture is too crumbly, add water 1 tablespoon at a time.
- Continue pulsing until the mixture can hold together into a ball. You should still be able to see the different ingredients in the blender jar (so we’re not looking for refried beans consistency here), but soft enough to stay together. Add corn in last and mix by hand.
- Turn mixture onto a lightly floured surface, split into 4 pieces, and roll into balls.
- Shape balls into about 1” thick patties. (It’s OK if there is flour on the surface of the patties.)
- Preheat a large nonstick skillet over medium high heat with the coconut oil.
- Fry the patties on both sides until golden brown.
- Transfer to a lightly greased baking tray and bake for 20 minutes, flipping halfway through.
- Serve with classic burger accoutrements or get fancy.