Yummy Vegan Black Bean Burger!
This Vegan Black Bean Burger tastes even better than the beef kind. Serve this up in a bun or eat it as it is.
Servings: 6
Servings: 1g
Ingredients
- Black Beans– 2 15 ounce cans.
- Whole Wheat Bread Crumbs– 1 cup seasoned if possible. Can sub in quinoa or rolled oats.
- Onion- ¼ cup chopped.
- Broccoli- ¼ cup chopped. Can sub in your favorite vegetable. Mushrooms corn, and green beans are ideas.
- Avocado- ½ mashed ½ cup. An alternative to the avocado would be using an egg.
- Seasonings as desired. This can include Italian Seasonings Salt, chili powder, and/or Pepper.
- Oil if making this on a stove.
Instructions
- Rinse and dry the beans. Drying the beans out before adding them to the recipe will help keep the burgers hold their shape better. To dry beans out simply rinse and dry them. Then place them on to a baking sheet in an even layer at 375 for about eight minutes or until they appear to start splitting. Allow the beans to cool before adding them to this recipe.
- Combine the ingredients in a large mixing bowl. I like to use my hands to mash the ingredients together.
- Form the patties into a bugers. I suggest refrigerating them for at least a half-hour to allow them to set.
- Skillet method- preheat a skillet on medium-high heat with a bit of oil. Cook each burger 4-5 minutes per side.
- Air fry burgers at 350 for 5-7 minutes, flip and cook for another 2-4 minutes or until done. I spray my basket with nonstick
Recipe Notes
As mentioned, drying the beans out before adding them to the recipe will help keep the burgers hold their shape better. To dry beans out simply rinse and dry them. Then place them on to a baking sheet in an even layer at 375 for about eight minutes or until they appear to start splitting.
I also mentioned this recipe calls for bread crumbs.
Since this is a Mediterranean diet influenced site, these ingredients call for whole wheat bread crumbs, which you can find here. However, true vegans are welcome to sub in quinoa for the bread crumbs. The bread crumbs, or quinoa, are needed for both binding and for texture.originally posted:
February 12, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 41g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 57mg | Sodium: 408mg | Fiber: 11g | Sugar: 4g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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