black bean burgers
black bean burgers
BURGERS
BURGERS

BLACK BEAN BURGERS

Juicy and moist, the best Black Bean Burgers recipe that you have ever seen! Smoky, spicy and super tasty, made with mushrooms, eggplant and of course, black beans.

Juicy and moist, the best Black Bean Burgers recipe that you have ever seen! Smoky, spicy and super tasty, made with mushrooms, eggplant and of course, black beans.

INCREDIBLY DELICIOUS

One of the things that I love the most to do in the kitchen are veggie burgers!

 

The possibilities of combinations are limitless and it is undoubtedly an excellent exercise for our creativity. It all comes down to putting together the right ingredients, in the right texture, to achieve a delicious result! And at first it may seem like a difficult task, but as we get some mistakes, we also understand how to always make it work.

 

I always start by choosing the base ingredient, which are commonly legumes, not only because of their texture, which helps to glue all the ingredients, but also because they are nutritionally rich in protein.

 

Then I like to play with spices and herbs, so they cannot lack since they are the key to all the flavor! The spice that is always present in my burgers is the smoked paprika in generous doses, because I think that only it is able to bring that smoked flavor that we love so much, as well as a more “meaty” side for those who are looking for it. In fact, smoked paprika is life changer in the life of a vegan!

 

Then I like to add different ingredients to bring texture and moisture to the burger. This is where seeds, mushrooms, vegetables, onions enter and I confess that this is the most fun part of all, because this is where we start working in what will be the final result of our burger both in terms of taste and in terms of texture.

 

Finally, and so that our veggie burger does not fall apart during the frying process or even when going to the oven, it is mandatory to add some ingredient that helps to keep all the ingredients together. There are those who use flour and breadcrumbs, but I prefer to use the beautiful brown rice that, in my opinion, works perfectly, and nutritionally it is also much more interesting.

 

So, summing up, these are the steps I make when I create a new burger recipe, but I confess that it is very much based on intuition too, and seeing how everything is working out in terms of texture and flavor, and adjusting, without fear! Fails can happen? Of course, it’s like everything in life, right?

 

Plant based burgers are not expected to be like meat based burgers, and it is not because they are both called burgers that they will be the same. In fact, I honestly think that plant based burgers are much tastier precisely because of the complexity of flavors and their construction. But tastes aside, if you’ve never tasted a veggie burger because you think it will be unflavored, or because you think it will have bean taste, you don’t know what you’re missing out on because of that mistaken idea!

 

Want a tip? Make this recipe and then tell me something! I bet you will love it and you will regret not having tasted it before!

 

It´s not because it´s vegan or vegetarian, that you cannot delight with our ultralicious food!

THIS RECIPE IS:

 

SMOKY | SPICY | SUPER TASTY | TENDER AND MOIST ON THE INSIDE| SIMPLE | SATISFYING | GLUTEN FREE

 

 

The recipe that I bring to you today is a veggie burgers recipe, as you may have already noticed! As I love black beans, I chose to share with you a recipe of Black Bean Burgers. An easy-to-find, inexpensive ingredient that works beautifully in recipes like this.

 

Added to the party are the onion, mushrooms and eggplant, in a delicious stir-fry that will do wonders for the final flavor and texture of this recipe. They are the ones that will bring that juiciness that we all like.

 

The list of ingredients is extensive, but do not be scared, there is nothing super extravagant or that you need extra effort to find. The “secret ingredient” that will make your burger go from very good to total madness is Bio Bandits BBQ sauce! If you can omit it? You can, but it won’t be the same. But if you are desperate to make this recipe and you just need that, don’t be shy, do it anyway, enjoy it, and next time you’ll do it with the secret sauce!

 

Let’s move on to the ingredients list.

black bean burgers
black bean burgers
PREP. TIME​ 50 MINS
COOKING TIME 15 MINS
TOTAL TIME 1 HOUR AND 5 MINS
SERVES 8 BURGERS
SPECIAL DIET VEGAN | GLUTEN FREE
CUISINE N/A
PREP. TIME​ 50 MINS
COOKING TIME 15 MINS
TOTAL TIME 1 HOUR AND 5 MINS
SERVES 8 BURGERS
SPECIAL DIET VEGAN | GLUTEN FREE
CUISINE N/A

Ingredients:

400gr of previously cooked black beans (unsalted)

150gr of Portobello mushrooms

120gr of eggplant (1 eggplant)

140gr onion (1 onion)

3 garlic cloves

3 tsp of smoked paprika

3 tsp of Bio Bandits BBQ sauce

Salt

Black pepper

Cayenne pepper

Olive oil

4 tbsp of liquid smoke or tamari sauce

2 tbsp of toasted sesame seeds

20 black olives

30gr of gluten free rolled oats

100gr of previously cooked brown rice (unsalted)

Toasted sesame oil

 

TO SERVE

1 eggplant

1 onion

Purple letucce

Canónigos

1 small purple cabbage

Cucumber Pickles

Vegan cheddar cheese (i used from Violife)

Black pepper

Salt

Juice of one lemon

Olive oil

Rice vinegar

Bio Bandits BBQ sauce

Ingredients:

400gr of previously cooked black beans (unsalted)

150gr of Portobello mushrooms

120gr of eggplant (1 eggplant)

140gr onion (1 onion)

3 garlic cloves

3 tsp of smoked paprika

3 tsp of Bio Bandits BBQ sauce

Salt

Black pepper

Cayenne pepper

Olive oil

4 tbsp of liquid smoke or tamari sauce

2 tbsp of toasted sesame seeds

20 black olives

30gr of gluten free rolled oats

100gr of previously cooked brown rice (unsalted)

Toasted sesame oil

 

TO SERVE

1 eggplant

1 onion

Purple letucce

Canónigos

1 small purple cabbage

Cucumber Pickles

Vegan cheddar cheese (i used from Violife)

Black pepper

Salt

Juice of one lemon

Olive oil

Rice vinegar

Bio Bandits BBQ sauce

Instructions:

1-Start by slicing the onion, chopping the garlic, cutting the eggplant into little cubes and chopping the mushrooms.

 

2- Place the onion and the garlic in a frying pan with 4 tablespoons of olive oil and a pinch of black pepper and sauté until the onion is golden brown. The heat should be medium / high and you should stir occasionally to prevent the onion and the garlic from burning. Add more olive oil if you think necessary.

 

3- Add the mushrooms, the eggplant, 3 tablespoons of liquid smoke, 3 teaspoons of smoked paprika, 1 teaspoon of salt and cayenne pepper to taste. Stir occasionally for about 5 minutes, or until you see that the eggplant and mushrooms are very tender and that they have reduced in volume considerably (about half of the initial volume).

 

4- Put everything in a large bowl, so that you can add the remaining ingredients and knead with your hands. Now add the beans, the rice, the oats, chopped olives, toasted sesame seeds and BBQ sauce and knead everything with your hands, until you create a kind of paste that can be shaped. If your beans are not well cooked, it may be necessary to take the mixture to a food processor, but do not overprocess it, as you do not want the burgers to be without texture and become some kind of hummus. Taste the mixture and adjust seasonings.

 

5- Take the mixture to the fridge for at least 1 hour, or until it is completely cold. This is super important, because during this cooling period, the mixture will become firmer and more cohesive, therefore easier to shape up the burgers.

 

6- Shape up the burgers with the help of a round metal ring, those used to cut mini cakes, placing the mixture inside the ring and pressing with the help of a spoon or with your hands. You can do this shape up process using only your hands, but it will take a little bit more time.

 

7- You can cook the burgers right away, but it is preferable to freeze and do it one day after, this way you get a more cohesive result and avoid a catastrophic final result when frying.

 

8-To cook, remove the burgers from the freezer and take them directly to a previously heated frying pan with a generous drizzle of toasted sesame oil. Let it cook on one side for about 3 minutes or until you see that a golden crust is beginning to form. Then turn on the other side and let it cook for another 3 to 4 minutes. This process may vary a little from stove to stove, so you should make sure that the burgers do not burn.

 

9- You can enjoy the burgers by themselves with rice, french fries, or any other way you like or you can follow the suggestion and assemble a delicious burger on the bread. In this case you just need to caramelize an onion, well caramelized, until it is almost passing to the burnt. Then cut a red cabbage very thinly, season with rice vinegar and massage the cabbage for about 2 minutes to turn it more tender. Cut an eggplant into slices, season with salt, pepper and lemon juice, and take it to a frying pan with a drizzle of olive oil to make it tender and juicy. Cut the cucumber pickles into thin slices. To assemble the burger, first open the bread in half, add a first layer of lettuce and canonigos, then the eggplant, then the caramelized onion, the burger, a slice of cheese, BBQ sauce, the pickles and finally the red cabbage.

 

10- Serve, ALWAYS, with french fries. 🙂

Instructions:

1-Start by slicing the onion, chopping the garlic, cutting the eggplant into little cubes and chopping the mushrooms.

 

2- Place the onion and the garlic in a frying pan with 4 tablespoons of olive oil and a pinch of black pepper and sauté until the onion is golden brown. The heat should be medium / high and you should stir occasionally to prevent the onion and the garlic from burning. Add more olive oil if you think necessary.

 

3- Add the mushrooms, the eggplant, 3 tablespoons of liquid smoke, 3 teaspoons of smoked paprika, 1 teaspoon of salt and cayenne pepper to taste. Stir occasionally for about 5 minutes, or until you see that the eggplant and mushrooms are very tender and that they have reduced in volume considerably (about half of the initial volume).

 

4- Put everything in a large bowl, so that you can add the remaining ingredients and knead with your hands. Now add the beans, the rice, the oats, chopped olives, toasted sesame seeds and BBQ sauce and knead everything with your hands, until you create a kind of paste that can be shaped. If your beans are not well cooked, it may be necessary to take the mixture to a food processor, but do not overprocess it, as you do not want the burgers to be without texture and become some kind of hummus. Taste the mixture and adjust seasonings.

 

5- Take the mixture to the fridge for at least 1 hour, or until it is completely cold. This is super important, because during this cooling period, the mixture will become firmer and more cohesive, therefore easier to shape up the burgers.

 

6- Shape up the burgers with the help of a round metal ring, those used to cut mini cakes, placing the mixture inside the ring and pressing with the help of a spoon or with your hands. You can do this shape up process using only your hands, but it will take a little bit more time.

 

7- You can cook the burgers right away, but it is preferable to freeze and do it one day after, this way you get a more cohesive result and avoid a catastrophic final result when frying.

 

8-To cook, remove the burgers from the freezer and take them directly to a previously heated frying pan with a generous drizzle of toasted sesame oil. Let it cook on one side for about 3 minutes or until you see that a golden crust is beginning to form. Then turn on the other side and let it cook for another 3 to 4 minutes. This process may vary a little from stove to stove, so you should make sure that the burgers do not burn.

 

9- You can enjoy the burgers by themselves with rice, french fries, or any other way you like or you can follow the suggestion and assemble a delicious burger on the bread. In this case you just need to caramelize an onion, well caramelized, until it is almost passing to the burnt. Then cut a red cabbage very thinly, season with rice vinegar and massage the cabbage for about 2 minutes to turn it more tender. Cut an eggplant into slices, season with salt, pepper and lemon juice, and take it to a frying pan with a drizzle of olive oil to make it tender and juicy. Cut the cucumber pickles into thin slices. To assemble the burger, first open the bread in half, add a first layer of lettuce and canonigos, then the eggplant, then the caramelized onion, the burger, a slice of cheese, BBQ sauce, the pickles and finally the red cabbage.

 

10- Serve, ALWAYS, with french fries. 🙂

GET THE TIPS:

* You can make some ingredients substitutions, for example, if you don’t have smoked paprika, but the taste will certainly be different. So, if you make any substitutions keep in mind that the final taste may be good, but it will not be the same.

* This recipe was thought to be slightly spicy, but if you don’t like it spicy or can’t eat it, don’t use the cayenne pepper neither the BBQ sauce.

* To toast the sesame seeds just put them in a frying pan, wait for it to heat up, and they will start to open like popcorn! The aroma they release is also incredible! Just a few minutes and they are ready.

* Bio Bandits BBQ sauce has a very particular flavor and it makes wonders in this recipe. It is available for sale in the NaturallyGreen online store and if you use the code TAVG you always get 10% discount.

GET THE TIPS:

* You can make some ingredients substitutions, for example, if you don’t have smoked paprika, but the taste will certainly be different. So, if you make any substitutions keep in mind that the final taste may be good, but it will not be the same.

* This recipe was thought to be slightly spicy, but if you don’t like it spicy or can’t eat it, don’t use the cayenne pepper neither the BBQ sauce.

* To toast the sesame seeds just put them in a frying pan, wait for it to heat up, and they will start to open like popcorn! The aroma they release is also incredible! Just a few minutes and they are ready.

* Bio Bandits BBQ sauce has a very particular flavor and it makes wonders in this recipe. It is available for sale in the NaturallyGreen online store and if you use the code TAVG you always get 10% discount.

REFERENCES:

N/A

REFERENCES:

N/A

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on vk
Share on whatsapp
Share on email

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