These simple vegan black bean burgers don’t require any slicing! Super firm, flavorful, and way superior to the boxed variety. There is a gluten-free option available! You rush like a burger that won’t stay together. These black bean burgers have a tremendous amount of firmness to them. The story behind these delectable burgers is simple. I needed a quick and easy veggie burger recipe. When cutting an onion is the last thing on your mind, this is the recipe for you.
When mincing garlic is as difficult as attempting to climb Mount Everest, when it comes to operating the food processor, it’s about as enjoyable as ironing your cousin’s stepmother’s laundry. Can we all agree that slicing onions without your contacts is just as bad as re-dressing your bed with a large fitted sheet? As you already know, the result will be wonderful, but getting there will be difficult.
How to Make Vegan Black Bean Burgers?
When I say simple, I mean simple. There’s no need to chop or use a food processor to make these homemade bean burgers. It’s a breeze to clean up! I appreciate how high in plant protein and fiber these treats are. Hallelujah! To help bind the burgers, prepare a flax egg first.
The beans will not squish together well enough to produce nice burgers if they are too hard. Green onions – Because they blend well with the other flavors and will be eaten raw.
Flavor: cumin, garlic powder, salt, pepper, and cilantro Lime has a tangy flavor and adds moisture to the dish. The binder is ground flaxseed, and flaxseed absorbs moisture and expands, becoming gelatinous.
In this recipe, it serves as the adhesive. Furthermore, it is extremely nutritious and allows you to produce black bean burgers without using breadcrumbs, and flax is more effective in keeping them gluten-free.
It is feasible to make a black bean burger without using an egg! In a mixing bowl, mash the beans. Combine the breadcrumbs, spices, and flax egg in a mixing bowl. Make six patties out of the mixture.
Pan fry in a little olive oil in a skillet (my preferred method) or bake in the oven. Serve on a bun with your favorite toppings! Lettuce, tomato, onion, and guacamole are my favorite ingredients.
Of course, there are sweet potato fries. There’s no need to cut onions or garlic, and there’s no need to clean the food processor. It couldn’t be easier to make these vegetarian black bean burgers with only a few pantry supplies!
Our homemade black bean burgers start with canned black beans. I prefer canned beans because they are more convenient (drain and rinse them), but you could also cook your own dried beans and use approximately 2 12 cups.
Breadcrumbs, such as panko, help the burgers stick together and have a great hard texture. If necessary, gluten-free panko can be used. It’s wondering whether it’s regular or Italian-style.
Ground flaxseed is used as an egg substitute to assist the parties in remaining together and not falling apart when cooking. Sriracha sauce: for taste and fire! Spices:
This dish is flavored with various spices such as onion powder, garlic powder, cumin, chili powder, and smoky paprika. Your burgers will likely crumble if you don’t use enough binders (think flour, breadcrumbs, crushed nuts, flax eggs, etc.).
This recipe is jam-packed with binding agents for a lovely, hard finish! I’ve discovered that freezing the uncooked patties for 20 minutes before cooking helps them stick together better.
Place cooked burgers on a parchment-lined baking sheet to freeze. Place the baking sheet in the freezer and leave it there for 45 minutes. Freeze the burgers in a freezer-safe bag for up to 3 months. Allow them to defrost overnight in the refrigerator before searing them in a skillet. Dinner has been served!
Ingredients
- 2 tbsp flaxseed powder + 3 tbsp water
- drained and washed 2-14.5oz cans of black beans
- 1 cup breadcrumbs (Panko)
- Two tablespoons of onion powder
- One teaspoon of powdered garlic
- Two teaspoon cumin
- Two tablespoons of chili powder
- 1 tsp paprika (smoked)
- 12 teaspoon kosher salt
- 12 tsp black pepper, ground
- Two tablespoons sriracha
- For cooking, use oil or cooking spray.
Instructions
- In a small bowl, combine flax and water. Allow time for the sauce to thicken.
- In a large mixing bowl, combine the beans. Mash the beans with a potato masher or fork until most of them are broken up, but some remain whole. Combine breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, sriracha, and flax mixture in a large mixing bowl. Stir until everything is completely blended.
Make six tightly packed patties out of the mixture. You can keep them refrigerated until ready to cook, or you can prepare them right away. - Over medium heat, warm a skillet. Add a sprinkle of oil once the pan is hot. When a drop of water sizzles, the oil is ready. Cook the burgers for 6 minutes on each side or until golden brown. If baking, bake for 10-12 minutes per side at 350°F on a parchment-lined baking sheet.
- Serve on a bun with a variety of tasty toppings!
What is the Best Way to Bind Vegan Bean Burgers?
The most popular and effective binder is eggs, although egg substitutes are great for vegan burgers. Wheat germ, bread crumbs, oats, and ground flaxseeds are frequent binders. These are dry components, but the other ingredients in the recipe usually add just enough moisture to form a good binder. Use a replacement for the egg. Flax eggs are a well-liked option. Add a starchy element to the mix. Using eggs, flour or oats can help the burgers stick together. Mix everything up thoroughly. Maintain a decent patty size.
Eggs are commonly used as binders in non-vegan vegetable burgers. Thus the more “eggier” your vegan binder is, the better your vegan burger will hold together! Silken tofu is the ‘eggiest’ of all the binders. It’s critical to use a binder while creating black bean burgers to keep the patties from breaking apart. The mixture is held together by eggs in this recipe. The fineness with which all ingredients were diced or mashed is another crucial factor in keeping the patties together.
What can I Use Instead of Eggs in Bean Burgers?
Mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and set aside for a few minutes to imitate one large egg. As you would an egg, add to the veggie burger mix. Using eggs, flour or oats can help the burgers stick together. Mix everything up thoroughly. The more crushed the vegetable burger mixture is, the more cohesive the patties will be. (However, don’t purée them; else, the texture will be off.)2 tbsp buttermilk for each egg. For each egg, use three tablespoons of plain yogurt.
Per egg, 1/4 cup ricotta cheese Per egg, three tablespoons unsweetened apple sauce chip seeds, and good grade ground beef are the key to making beef burgers without eggs. Even though chia is generally used in sweet recipes, it is well-known for cooking the greatest burgers. You’ll never go back to eggs once you’ve tried it.
How can you Make Black Bean Burgers Thicker?
Because eggs contain saturated fats, they aid in the holding together of vegetable burgers. Use a different type of binder for an eggless burger. I like to make a “flax egg” by mixing 1 tbsp. Flaxseed with 1 tbsp. Beans are extremely wet, and that moisture can lead your beans to mush when they’re prepared for burgers. Take the extra step of drying the beans in the oven to avoid this from happening. Chia seeds are my secret to binding burgers without using an egg or breadcrumbs. Do not be concerned about the chia seeds adding crunch to the burger.
You can’t even know they’re there. My burger-loving, burger-aficionado spouse, has given this dish his blessing! Compared to a standard hamburger, these black bean burgers are far healthier (especially one you might get at a restaurant). Black bean burgers are high in fiber, vitamins, and minerals while being far lower in fat and cholesterol than regular ground beef burgers.
What can you Use to Bind Burgers Instead of Breadcrumbs?
A quarter cup of panko, 14 cups crumbs from crackers or pretzels, 14 cups unsweetened cornflakes or equivalent cereals, crushed 2/3 cup ordinary rolled oats (Use solely as a bread crumb substitute in meatloaf and other meat mixes, such as burgers)Add some oats to the mix. Old-fashioned rolled oats can be used as a binder for hamburger patties, but they add volume, so you may wind up with more patties than planned. Because rolled oats are rougher and larger than bread crumbs, the texture and flavor of your hamburger may differ. Breadcrumbs can be used to bind burgers instead of eggs.
Breadcrumbs are beneficial because they absorb moisture from the meat and help to keep everything together. Crushed crackers or corn flakes can also be used. Combine all of the ingredients until they form a ball. For every pound of hamburger, add one egg yolk. It won’t add a lot of fat to the meat, but it will bond it beautifully. You may also make the hamburger with canned, drained, crushed black beans or chickpeas. The beans’ starch will bind the meat together and give it a unique flavor.
Why do my Burgers Break Apart When I Make them at Home?
The first reason is that it will take longer to cook all the way through. Second, because the side of the patty that is touching the grill will likely cook while the other side is still thawing out, the burger may not cook evenly. Of course, you’ll flip it over because the top is now beautiful, but the bottom is still cooking. They aren’t normally found in traditional burger patty recipes, but they lend a lighter, more tender texture to the cooked patties in this recipe. The egg functions as a binding agent, making it easier to mold the patties. When they’re cooked, it also helps them stay together.
The ice cube will keep the burgers from overcooking while also adding moisture to the meat, which is especially useful if you’re grilling huge patties. Take a ball of ground beef, place a small ice cube in the center, then gently press the meat around the ice cube to seal it. Baked burgers are a terrific, almost hands-off cooking option that doesn’t leave your kitchen smelling like fried meat. On the other hand, pan-fried burgers benefit from the cast-iron skillet’s delicious sear. Cooking burgers on the stovetop won’t heat your house as much as baking burgers will if it’s hot outside.
Conclusion
Vegan Black Bean Burgers that are flavorful and not mushy are simple to create. They’re filling, delicious, and a long-time reader favorite. Summer isn’t our favorite time to be in the kitchen, but these Vegan Black Bean Burgers are worth making an exception for, and they’re so simple to prepare that you won’t even break a sweat. Please put them in a bun and top them with the rest of the ingredients, and you’re done. I’d recommend a burger in one hand and a cool beer. This is how summer fantasies come true. Vegan black bean burgers are not all the same. It’s usually a good idea to double-check, especially if you’re eating in a cafe or restaurant.
Some even have cheese in them. If you want to avoid eating animal products, don’t think that it’s vegan just because it’s a bean or vegetable burger. But, of course, this recipe is vegan! Canned black beans are preferable to home-cooked beans because they are more uniform and have a consistent texture, whereas home-cooked beans can vary depending on how old the beans are and how they are cooked. Many recipes call for an egg, and others call for breadcrumbs from a loaf that may or may not be vegan.
