Want a black bean burger recipe that’s healthy, vegan, easy, perfectly spicy, and satisfying as heck? Look no further than this homemade veggie burger.
Adapted from Johannes Riffelmacher | Thomas Kosikowski | Salt & Silver | Andrews McMeel Publishing, 2016This recipe makes a damn fine black bean burger—and one of the best homemade veggie burgers we’ve ever had. It’s an inspired collision of ingredients that’s easy, healthy, spicy, vegan, contains no crazy multisyllabic fillers, and is satiating as heck. Be warned, there’s no “quick and easy” version of this recipe, as the authors concede. But as they say, it’s definitely worth the trouble. The recipe makes ample to package individual patties and stash in the fridge or freezer for another day—or maybe later in the same day given how surprisingly compelling the taste and texture.–Renee Schettler
Vegan Black Bean Burger
Quick Glance
(2)
1 H, 30 M
1 H, 45 M
Serves 6
Ingredients
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For the chile mayo
4 tablespoons store-bought or homemade mayonnaise (if you want vegan burgers, be sure to seek out a vegan mayo)
Juice of 1 lime (scant 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon mustard
3 dashes Tabasco, or other store-bought or homemade hot sauce
1 heaping teaspoon ground chipotle or cayenne pepper, or to taste
1 teaspoon turbinado sugar
Freshly ground black pepper
For the black bean burgers
5 cups cooked black beans or canned black beans (drained but not rinsed)
3/4 cup bread crumbs or panko
1/3 cup quick-cooking rolled oats
2 tablespoons store-bought or homemade ketchup
1 medium carrot, grated
2 tablespoons plus 1 teaspoon olive oil, plus more for frying
1/2 medium red on
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