Why do I need to roast the black beans before making the patties?

Roasting the black beans in the oven helps to dry them out and split them open, which is crucial for achieving a firmer, less mushy burger texture.

What role do the cashews play in these black bean burgers?

Roasted cashews are pulsed into coarse pieces and mixed into the burger base to add a delightful nutty flavor and a satisfying, varied texture to the patties.

How do I ensure the black bean burger mixture has the right consistency?

After combining ingredients, if the mixture is too wet, add oat or all-purpose flour one teaspoon at a time. If it's too dry and crumbly, add water one teaspoon at a time until it holds together.

Can I prepare the black bean burger mixture in advance?

Yes, you can cover and refrigerate the black bean burger mixture for a couple of days. It's recommended to let it sit in the fridge for at least one hour to firm up before forming patties.

What's the best way to cook these black bean burgers?

To pan-fry, heat 1 tablespoon of oil in a large skillet over medium to slightly lower heat. Cook the burgers for about 5 minutes per side until well browned.

4 years ago

Black Bean Burgers
[Vegan]

KH By: Katherine Henderson

Author Bio

Hi I'm Katherine, a writer, foodie, activist, and creator of Simple Plant Based Life. This... Read More

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Two pan-fried Black Bean Burgers on a plate, garnished with fresh lettuce, tomato slices, and a dollop of vegan mayo, ready to be served.

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Black Bean Burgers [Vegan]

6-8

Dairy Free

Vegan

These vegan black bean burgers are so full of flavor, and they are also perfect for the grill. That’s because they don’t crumble and fall apart, and even more important (at least to me)… they don’t turn into squishness when you bite into them.

Ingredients You Need for Black Bean Burgers [Vegan]

2 (15-oz) cans black beans, rinsed and drained
1 small sweet onion, finely chopped, about 2 cups
2 garlic cloves, minced
1/2 cup dried bread crumbs
1/4 cup oat flour or all-purpose flour
2 teaspoons ground cumin, optional
1/2 teaspoon garlic or onion salt, or garlic or onion powder
2/3 cup roasted cashews
1/2 cup vegan feta or other vegan cheese, finely crumbled
1/3 cup egg replacement
2 tablespoons vegan mayonnaise
1 tablespoon spicy green sauce or thick salsa
1 tablespoon ketchup
salt and pepper to taste

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How to Prepare Black Bean Burgers [Vegan]

Preheat oven to 350°F. Place a sheet of foil on a large rimmed baking sheet. Don't use parchment paper, because you want to beans to roast, dry out a bit. Spread black beans in a single layer on the prepared pan. Bake until most beans are split open, about 20 minutes. Remove from oven and allow to cool enough to touch.
Heat a little oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes until tender.
Add garlic and saute for 30 seconds longer. Scrap into a small bowl to cool.
In large bowl, whisk the dried bread crumbs, oat flour, cumin and garlic powder. Set aside. Place the cashews in a food processor and pulse just until they are broken down into coarse small pieces, chop up any larger pieces Stir into crumb mixture.
Transfer the beans to the food processor and pulse a couple of times just until beans are roughly chopped. You only need to pulse a couple of times, because you don't want them mushy. Stir into the breadcrumb mixture, along with the cheese.
Stir mayonnaise, sauce or salsa, and ketchup into vegan egg. Add to the bean mixture, along with onions and salt and pepper. Fold ingredients together with your hands. If the mixture is too wet, add oat flour or all-purpose flour 1 teaspoon at a time. You want it wet enough to hold together without being mushy. If the mixture is dry and crumbly, add a little water (1 teaspoon at a time) as needed.
At this point, you can cover and refrigerate for a couple of days. You should let the mixture sit in the fridge for at least 1 hour to firm up.
Evenly divide the black bean mix into 6 or 8 balls. Tightly mold and flatten them into patties the size of your bun,
To pan fry, heat 1 tablespoon of oil in a large skillet, over medium to a bit lower heat. (Don't cook at higher heat.) Add the burgers and cook until well browned, about 5 minutes. Flip the burgers, and cook the other side for an additional 4-5 minutes.
To bake, preheat oven to 350°F. Line a rimmed pan with foil, and spray with non-stick spray. Bake 10 minutes per side.
To grill, preheat grill to medium-low. Brush one side of the patties with some oil and place that side down on the grill. Cook for about 4-5 minutes (or 5-7 minutes if the patties are cold) until well browned. Brush the tops with oil and gently flip to grill that side for an additional 4-5 minutes or 5-7 minutes until browned.
To freeze, put raw patties on a parchment-lined baking sheet, and freeze for 1 hour. Once frozen, cut parchment into squares around each. Place in a freezer bag for up to 3 months. Thaw in fridge or cook from frozen- just add about 2-3 minutes to cooking time.
For already baked burgers, when completely cool, place a square of parchment paper between them and place in a freezer bag. Thaw in the fridge and pan fry, on medium heat, for about 2 minutes each side until heated. Be sure to cover the pan, while heat the burgers, so they don't dry out.