A gorgeous black bean burger for your vegan burger-loving heart! Restaurant veggie burgers can often fall short of expectations. Luckily, making your own is pretty easy and it's always have some on hand. They freeze well, too, so it’s really convenient to just take one out and let it thaw for lunch. These black bean burgers are loaded with flavor! It's also soft, but holds together well enough to pick it up in a bun and eat it with your hands. The texture is absolutely perfect! One of the key ingredients here is the black tahini, for both flavor and for its deep black color, so don’t leave it out. If you haven’t tried it yet… get ready for some amazing flavor. You can find it online here or at most health food stores. You will love this delicious black bean burger!
Black Bean Burgers [Vegan, Gluten-free]
- 2 cups cooked black beans, drained, one cup reserved
- 1½ cups cooked black quinoa, ½ cup reserved
- ½ cup cooked black rice
- ¼ cup black tahini
- 1 tablespoon chia seeds
- 1 tablespoon nutritional yeast
- 2 teaspoon ground cumin
- 1 teaspoon Spike salt-free seasoning
- 1 teaspoon tamari or other low sodium soy sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ cup salsa (use your favorite--I used a peach salsa which added some wonderful sweet notes!)
- ¼ cup chopped green onion (or any onion you prefer)
- Cook your beans, if not using canned, and the grains. I just made the amount of rice and quinoa that I usually make (1 cup dry plus the appropriate amount of liquid) and had a bunch leftover which is great for future meals.
- Combine one cup of the black beans with the remaining ingredients in a food processor, EXCEPT the onion, salsa, one cup of beans and ½ cup quinoa. Process until just combined. Don't over-process.
- Transfer to a bowl and stir in the remaining beans, quinoa, salsa and onions. Make sure you drain most of the liquid off of your salsa if it's really watery.
- Shape into four equal sized burgers. You can make them smaller if you prefer. I like a big burger. Let the burgers rest for about 20 minutes prior to cooking. You could also make them ahead and keep them in the fridge for a day or so before cooking.
- Cook on the stovetop on medium-low heat in a non-stick pan for about 8 minutes on each side. You could also bake them but I haven't done this yet so I'm not sure of the time they'd need. I'm guessing about 15-20 minutes on each side at 350° F.
- Enjoy with your favorite accompaniments!