Burger - Black Bean Burgers

NOTE!!!   I have lots of different bean burger recipes on this page.  Once you decide which one to try, I highly recommend going to the link for the original recipe with complete directions. Each blogger includes all sorts of tips and extra info on their posts and it's well worth reading what they have to say!!!  Plus, many of them include tips for sauces that look really good!  I hope to explore ALL of these!!!

Simple Black Bean Burger  

Go to Source for Tips:  Fat Free Vegan

• 1 1/3 cups old fashioned rolled oats 
• 16 ounces black beans (1 can, well drained)
• 3/4 cup salsa
• 1 tablespoon soy sauce (or 1/2 teaspoon salt, optional)
• 1 1/4 teaspoons mild chili powder
• 1/4 -1/2 teaspoon chipotle chile powder 
• 1/2 teaspoon garlic powder
• 1/2 cup corn kernels (fresh or frozen and thawed) optional

Preheat oven to 375F. 

Place the oats in a food processor fitted with an S-blade and pulse 5 or 6 times until they are partially chopped (some will be powder, some will be whole.) 

Add all ingredients except the corn and pulse until most of the beans are blended.

Pour bean mixture into a bowl and stir in the corn. Cover and refrigerate for about 15 minutes.

OVEN

Line a baking sheet with parchment paper. Form bean mixture into six patties using a scant 1/2 cup for each. Bake for 20-30 minutes, being careful not to overcook and dry them out. They're done when the outside is beginning to get crispy and they hold together well.

Air Fryer Cooking Instructions

Preheat the air fryer to around 375F. Place the burgers in a single layer and air fry until slightly crispy on the outside, about 15 minutes. (They have a tendency to stick, so consider using perforated parchment paper underneath them.)

Note:  I had this one already on my page and then saw this comment from Cindy on the McDougall Friends Facebook page - We make Susan Voisin's burgers. She has lots of burger recipes, but every time I mention making another, my hubs says "NOOOO! I like this one!" It's easy.  I'm so glad for advice like this!  

Chipotle Black Bean Burgers

Source:  The Culinary Gym featured on Forks Over Knives

Go to Source for Directions:   Culinary Gym

• 1 cup cooked brown rice
• 1 15-ounce can black beans
• ½ onion, diced - sauté / sweat
• ¼ cup corn
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ¼ teaspoon chili powder or Chipotle powder 
• ¼ teaspoon smoked paprika
• ¼ cup cornmeal
• 2 tablespoons salsa

 Five-Ingredient Veggie Burger

Recipe Inspiration Source:  Forks Over Knives 

Go to Source for Directions:   Forks Over Knives / Nancy Macklin

• 2 cups no-salt-added canned black beans, drained and liquid reserved
• 1 medium onion, quartered
• ½ cup quick-cooking rolled oats
• 1 Tbsp. lime juice
• 2 tsp. chili powder
• Sea salt and freshly ground black pepper, to taste

Easy 5-Ingredient Veggie Burgers

Recipe Inspiration Source:  Sweet Simple Vegan

Go to Source for Directions:  Sweet Simple Vegan

• 1 (15oz.) can of black beans, drained and rinsed (or 1 3/4 cups)
• 1/3 cup + 1 tablespoon gluten-free rolled oats
• 1 shallot, roughly chopped
• 2 cloves garlic, roughly chopped
• 1/2 tablespoon old bay seasoning
• Black pepper, to taste

Easy GRILLABLE Veggie Burgers 

Go to Source for Directions:    Minimalist Baker

• 1 cup cooked brown rice
• 1 cup raw walnuts, TOASTED
• 1/2 Tbsp avocado oil (plus more for cooking)
• 1/2 medium white onion 
• 1 Tbsp each chili powder, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar 
• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
• 1/3 cup panko bread crumbs
• 3-4 Tbsp vegan BBQ sauce

3-Ingredient Black Bean Burgers  

Go to Source for Directions:    Clean Food Dirty Girl

These obviously have more than 3 ingredients and the recipe looks involved at first glance, but actually they will be pretty easy and they look yummy.

--> Step 1 - the Beans

• 1 cup dried black beans, soaked overnight in enough water to cover them be several inches.
• 1 tablespoon garlic powder 
• 1 teaspoon cumin powder 
• 1 teaspoon coriander powder 
• 2 teaspoons oregano 
• 1 teaspoon red chili powder 

* Use canned beans if you don’t want to make you own. If you use canned, add all of the spices to your food processor from above in the bean recipe. Whatever type of beans you use, make sure you don’t add any liquid along with them. You want them to be as dry as possible so that the patties can form easily. If for some reason the patties are too wet, add a little rice flour and stir.

--> Step 2 - the Burgers 

• 1 cup grated carrot 
• 1 cup cooked quinoa 
• All of the beans that you cooked in the pressure cooker about 2 cups / 465g
• 1 teaspoon salt

ULTIMATE HEALTHY VEGAN BLACK BEAN BURGER WITH SPECIAL BURGER SAUCE

Monkey and Me Adventures is one of my favorite recipe blogs!   

Go to Source for Directions:  Monkey and Me Kitchen Adventures

• 1 cup grated zucchini (about one small/medium zucchini)
• ½ cup pecans, minced (measure after mincing)
• 1 – 15 oz. can black beans, drained and rinsed
• 1 Tablespoon flax meal (ground flaxseed)
• 1 Tablespoon tamari *
• 2 Tablespoons tomato paste
• ¼ teaspoon liquid smoke
• 1 Tablespoon miso *
• ½ cup panko bread crumbs *(see notes)

Seasonings/Spices:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• ¼ to ½ teaspoon red pepper flake
• ¼ teaspoon ground mustard
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 1/8 teaspoon sea salt

Best Black Bean Burgers  

Go to Source for Directions:  Eat Plant Based

• 1-1/2 cups black beans, 15 oz can (drained and rinsed) or fresh cooked
• 1 cup old fashioned oats
• 1/4 cup red bell pepper, diced
• 1/4 cup onions, diced
• 3 Tbsp ketchup
• 1 Tbs Worcestershire sauce, without anchovies, or Bragg's Aminos
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp steak seasoning dry spice
• 1 pinch cayenne pepper, optional

Be sure to check out her additional recipe for Chipotle Ranch Sauce!!!

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

Basic Directions for Most

COMBINE

In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.

With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes.

IF USING COOKED ONIONS

Sweat the onion in a sauté pan. Sweat means the moisture comes from the veggies so no oil is needed. Just remember to keep a lid on the pan. If the onions do start to stick, add a little bit of water.

COOKING OPTIONS

Stovetop

In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.

Oven

Preheat oven to 400°.   Place the patties onto a parchment paper lined baking sheet and place them into the oven for 15 minutes. Flip the patties over and then bake for an additional 10 minutes or until the patties are browned and feel solid.

-OR-

350°.   15 minutes on each side

SERVE

Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.

Burger - Grilled Portobello Mushroom Burger

Inspiration Source:  Well Vegan

Great on the grill but can also cook in a cast iron grill pan in the oven or stovetop.

Portobello Burger Ingredients

4 large portobello mushrooms, wiped clean with dampened paper towels
3 tbsp. olive oil  broth
3 tbsp. balsamic vinegar
1 tomato, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 hamburger buns
salt
fresh ground pepper


Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps.

Combine the olive oil broth and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the vinegar mixture and season them with salt and pepper.

Set up the grill for direct grilling and preheat to high.

Arrange the portobello caps, rounded side down, grill until nicely browned and soft, about 3 to 6 minutes per side.


Vegan Basil Aioli Ingredients

1 cup vegan mayonnaise - could also make a cashew cream and avoid the oil!
3 garlic cloves, put through a garlic press
24 fresh basil leaves, thinly slivered
1 tbsp. lemon juice
salt
fresh ground pepper

To make the basil aioli: Combine the vegan mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste. Alternatively, you could toss it all into a small food processor and pulse until well combined.

Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, tomato slices, and arugula.