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Slightly Spicy Black Bean Burger

What you need: 

1/3 cup onion, chopped
1 (15 ounce) can black beans, drained and rinsed, divided
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon black pepper
garlic powder, to taste
sea salt, to taste
1/4 cup dried vegan bread crumbs

What you do: 

1. In a food processor, add onion. Process until minced. Add 1/2 the can black beans. Process until a soup is formed.
2. Add cumin, chili powder, black pepper, garlic powder, salt, and the rest of the black beans. Process until smooth.
3. Transfer bean mixture to a bowl and add vegan bread crumbs. Stir. Spoon onto a lightly oiled skillet. Smooth down with the back of a spoon.
4. Cook 5 minutes over medium-high heat. Flip over patties and cook an additional 5 minutes.
Tastes best with Mexican-style toppings!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Unfortunately, my burgers did not turn out.  I fried the mixture and that was good!

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I tried and failed, but the flavor was nice. I'd love to know how to make these with a more chewy texture. Mine were just bean mush in a patty shape. I put these patties on whole wheat buns with avocado slices. Despite the texture, they were very tasty.

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Loved how easy the recipe was. They turned out great. I put some in the freezer for quick dinners and they are just as tasty as being made fresh. Thanks for the recipe. :)

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Nice recipe. First time I made it it came out excellent. Second as well. I just cooked mine until it visibly dried up a bit, formed the patties, and stuck them in the fridge for a while. My second batch came out a bit more pasty, but I don't think i cooked them as long as the first time because I was being intruded on by parents. Pasty or burger texture, it's all very tasty. Even got my very pro meat father to approve.

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So I made this recipe and it was delicious! However, i used about 1/2 cup of walnuts grinded into a paste instead of breadcrumbs. Still turned out very well and doesn't fall apart! I also used chopped garlic in place of the garlic powder (about 4 cloves seeing as how i LOVE garlic haha) and it turned out very well. Good recipe and spice ratio, will be making again, but planning on coating the burgers in breadcrumbs before frying them.

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YUM! I didn't have vegan bread crumbs either, so I used Triscuits and wheat germ, added 1/3 c. of corn, and made 3 large burgers that stayed together really well. I put them on the "Burger Buns" (recipe from this site) and topped with apple salsa. My mom and her boyfriend were so impressed!

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Quite good these burgers. I put cayene pepper instead of chili powder. Even though it took time, I was able to do everything without a food processor. I just used a fork and a knife, and a spatula to flip the patties. The patties were indeed mushy but at least they held together until they were between the two buns, so great !

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These burgers we really good. I changed up the recipe a little bit: i added a couple handfuls of rice, half a can of corn, an egg and upped the spices (adding quite a bit more cayenne pepper). If you eat eggs, try adding one to hold it together better (you might have to add some more bread crumbs/crushed soda crackers to dry it out a little more after)

I topped them with salsa, lettuce, and a little bit of grated cheese.

Anyways, I made them at my parents house who are pretty picky eaters most of the time, and they really enjoyed them. I made the rest the next night for my friend's veggie family and they went over very well.

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Mine came out really mushy  :(

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Anonymous

Just an idea, I tried these last night and topped them off with the Nutritional Yeast Queso Dip recipe that can be found on this site. They were SO good smothered in that sauce!

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