Vegan Black Bean Burgers Just In Time For Summer

I was talking with my father on the phone last week, and he told me, “Molly, anyone who likes regular burgers and trying to eat better should try these. They’re delicious. Please share this recipe with whoever you share recipes with on your computer.”

I knew I had to share them. They’re dad tested and approved. Here they are, from me to you. With love.

Vegan Black Bean Burgers Just In Time For Summer

Ingredients for beans

  • 1 cup dried black beans (180g), soaked overnight in enough water to cover them be several inches
  • 1 teaspoon olive oil (5ml)
  • 1 Tbsp. garlic powder (10g)
  • 1 tsp. cumin powder (2g)
  • 1 tsp. coriander powder (2g)
  • 2 tsp. oregano (2g)
  • 1 tsp. red chili powder (2g)

Directions for beans

After the beans have soaked overnight, drain the water and rinse them. Heat the oil in the pressure cooker and add the beans and the spices.

Cook for 2 minutes, stirring occasionally. Add 5 cups of water (1.2 liters) and lock the lid into place.

Bring beans to pressure and cook for 25 minutes.

Once the pressure has gone down, drain the water from the beans and set aside for now. Once you’re ready to make the burgers, here are the additional ingredients you will need:

Ingredients for burgers

  • 1 cup grated carrot (110g)
  • 1 cup cooked quinoa (150g)
  • All of the beans that you cooked in the pressure cooker (about 2 cups / 465g)
  • 1 teaspoon salt (6g)

Directions for burgers

Preheat oven to 350° Fahrenheit.

Place the carrots, quinoa, beans and salt in the food processor and blend until everything is mixed up. Place the mixture in a large bowl and make 6 equal sized patties. Bake on a baking sheet for 15 minutes on one side, flip and bake for an additional 15 minutes.

Serve on lettuce leaves with onions, tomatoes, pickles, avocado, sprouts and some yummy smoked cheddar. Or however else you want to serve it!

Note

Use canned beans if you don’t want to make your own. If you use canned, add all of the spices to your food processor from above in the bean recipe.

Whatever type of beans you use, make sure you don’t add any liquid along with them. You want them to be as dry as possible so that the patties can form easily. If for some reason the patties are too wet, add a little rice flour and stir.

To find out more about Molly and the awesome work she’s doing in the world, check out her website, boldvegan.com.

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