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October 23, 2020

Vegetarian Black Bean Burgers

Posted on May 7, 2020 by in vegetarian

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Vegetarian Black Bean Burgers

Vegetarian Black Bean Burger? Really? A burger should be beefy and meaty and saucy, not black beans.


Ok, these Vegetarian Black Bean Burger proved me wrong. They were delicious! I don’t think they will ever replace a beef  or chicken burger for me, but remember I now have a vegetarian in the house.

As I have said before, we love vegetarian meals, all of us. My two recent vegetarian recipes were Majudara and a Mushroom Bourguignon. This delicious Smokey Mushroom Quiche is on our menu so often, I can make it with my eyes closed. So, I’ve learned that the vegetarian journey is a lot less frightening as I thought it would be.

Vegetarian Black Bean Burgers

For this recipe I used dry black beans which I cooked in my Instant Pot. I made 6 burger patties and the leftover beans I used for soup. The packet of beans cost me R19.00/ +-1$. Not bad at all.

I found this recipe on Sally’s Baking Addiction and she named them “Best Black Bean Burgers I’ve ever had!”. Quite a bold statement and I was a bit skeptic. The inquisitive Nina got the better of me and I had to try. Was her statement too bold? No, these Vegetarian Black Bean Burgers were utterly delicious and I will make them again for sure.

Vegetarian Black Bean Burgers

Vegetarian Black Bean Burgers

makes 6 patties

Ingredients

2½ cups cooked black beans – I will explain how to cook them in method – you can used 2 canned tins and rinse well

15 ml/ 1 T olive oil

1 red pepper – finely chopped

1 medium onion – finely chopped

2 cloves garlic – finely chopped

1½ t/ 7 ml fine cumin

1 t/ 5 ml smoked paprika

two sprigs thyme or oregano – or 1 t dry herbs

½ cup/125 ml breadcrumbs – I used fresh

½ cup/ 125 ml grated parmesan cheese

1 T/15 ml Worcestershire sauce

3 ml salt and pepper

2 eggs

⅓ cup/80 ml Spur BBQ sauce

Vegetarian Black Bean Burgers

Method

Preheat your oven to 170 C. Spread the cooked or canned beans on a baking sheet and “bake” for 10 minutes. I found this step somewhat odd, but it prevents the burger from being mushy and rather chunky, like a real burger.

Sauté the pepper, onion and garlic until soft and then transfer to a food processor with all the other ingredients. Process or rather pulse until it just comes together. It must still be slightly chunky. Add the dried out beans and pulse until you have a mince-like consistency.

Line your baking try with baking paper and make the patties – about 80 ml/⅓ cup per pattie – I think mine was slightly bigger. Bake for 8 minutes on each side, 16 minutes.  I brushed mine with a little BBQ sauce and popped them on the grill or griddle pan for the real burger joint flavor.

Use as you would for a beef burger.

Vegetarian Black Bean Burgers

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