Black Bean Burger


I remember when I first heard about veggie or Black Bean Burgers. Always thought, Man, how do you make one of those?! But I never went there. It seemed impossible. Then, when I was a little bit more familiar with the kitchen I decided to buy a couple of vegan books. I spent a Sunday night sitting on the floor at Barnes & Nobles in the Vegan Section. I browsed books and finally picked The Happy Herbivore, the pictures got to me! That was one of my main requirements. I needed the photos! And there she had it. Black bean patties, Fava bean burgers, veggie burgers. They all looked delish! Her book also stated that each recipe is done in 30 minutes or less. I liked that too.
After a couple of months, still intimidated by the veggie patties, I followed her recipe for a bean burger. It was so easy. Then I tried it again. Then I forgot about the recipe and continued experimenting on my own. I changed the beans, or the spices. Sometimes just tossed whatever veggies I had in the fridge or used different flour. Finally, I felt comfortable reading and following recipes (that was my fear) and now make my lil bean burgers at least once a month.
You can batch around 5-6 burgers, eat 1 or 2 and keep the rest in the fridge. Cover each one of them in parchment paper. They’ll last a couple of weeks.

Black Bean Burger

  • Servings: 4-6
  • Difficulty: Medium
  • Print

– A generous wedge of a red onion
– 3 Chopped Garlic Cloves
– 5-6 Stalks of Parsley. Chopped.
– 2-3 Stalks of Celery chopped nicely
– A wedge of  Yellow Pepper (Or red or green)
– 1 C of Cooked Quinoa or Rice or any other grain
– 1/2 C of Flour (Oats, rice, quinoa –you pick)
– 1 Can of Black Beans
– 1 Tbsp of Organic Ketchup and Mustard
– Spices: Sea Salt, Pepper, Curry, Cayenne, Paprika
– 1 Tbsp of Coconut Oil

– Take out a big bowl. Rinse and drained the black beans. Throw them in bowl. Mash them with a fork. You can leave beans here and there. No need to puree it. You want texture.
– On a pan, pour coconut oil and turn the stove to medium heat. Throw in the garlic. Let it sizzle for a little bit. When the color starts to change translucent throw chopped onions, then follow with parsley. Mix with spoon to join veggies together. When onions are translucent throw in other veggies. Add spices. Cook for 5 more minutes.
– Take your veggies and thrown them in bowl with beans. Throw in also cooked grain, ketchup and mustard. Mix with a wooden spoon. By now, it will all be very sticky.
– Add flour, mix well one more time. I usually have extra flour handy, I pour an additional 1/4 C and leave it on the side. Use it to dry your hands and to pad on patties on each side.
– Using 1/3 Measuring Cup scoop out the black bean mix. Make a ball with your hands, then flatten it out. Repeat with all the batch.
– When ready, you can either cook the burgers on the oven or back on the pan.
– In the oven, at 375′ for 7-8 minutes each side. On the pan, and with a drizzle of coconut oil, 3-4 minutes each side.

That’s it!


2 thoughts on “Black Bean Burger

  1. Pingback: Double Royal + Spinach-Miso Dressing | Pamela Wasabi's Vegan Bites.

  2. Pingback: No-Tuna Beet Veggie Patties! | Love Bites by Pamela Wasabi

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