Two recipes, countless combinations, and unlimited potential – now that's a burger. Let's start from the bottom. A homemade bun, vegan mayonnaise, fresh green chard, fermented pink kimchi-kraut, and a fresh black bean burger patty. It's also topped with plenty of veggies and a drizzle of Louisiana hot sauce.

Black Bean Garden Burgers on Homemade Buns [Vegan]

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Ingredients

For the Burger Buns:

  • 2 tablespoon flax meal
  • 1 1/2 cup warm water
  • 1 tablespoon instant yeast
  • 1 tablespoon raw sugar
  • 1 1/2 teaspoons sea salt
  • 1 cup whole wheat flour
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons olive oil

For the Black Bean Garden Burgers:

  • 2 15-ounce cans black beans, reserve half the liquid
  • 1 cup whole rolled oats
  • 1/2 cup brown rice
  • 2 tablespoons brown rice flour
  • 1/4 cup bread crumbs
  • 3 tablespoons flax meal
  • 4 garlic cloves, minced
  • 1 white onion, minced
  • 1 red bell pepper, minced
  • 2 small carrots, shredded
  • Several scallions
  • 1/2 cup fresh cilantro
  • 2 tablespoons soy sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon garlic powder or onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne
  • 1 teaspoon liquid smoke
  • 1 teaspoon cracked black pepper
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • 2 teaspoons raw sugar
  • 2-3 tablespoons olive oil

Preparation

To Make the Veggie Burger Buns:

  1. Put the flax meal, yeast, sugar, and warm water into a bowl and let sit for 10 minutes.
  2. Add the rest of the ingredients and knead well.
  3. Then after a good kneading, roll out the dough on a floured board, about 1-inch thick and then use a utensil (large glass or biscuit cutter) to make eight 4-inch buns.
  4. Let them rise for just under an hour and then pop them into the oven at 350°F for 18 minutes.

To Make the Black Bean Garden Burgers:

  1. Pour half the beans into a large bowl and mash well with a potato masher or your hands.
  2. Add the remaining black beans, with the liquid, followed by the rice, oats, flour, and breadcrumbs. Pulse all the vegetables in your food processor and add them to the mix.
  3. After mixing the vegetables in well, toss in the remaining ingredients.
  4. Add flour and water until the mixture begins to stick together.
  5. Turn the burger base out onto a floured board and roll it into a rectangular shape, approximately 1-inch thick. Use a glass to cut out your desired burger sizes.
  6. Stick them in the freezer on a cookie sheet to set up.
  7. Pan-fry on medium-high for 5 minutes per side.

Notes

Top the burger with whatever fresh vegetables you have. Roasted eggplant and beet rounds can really transformed this into the stack monster. Toss your vegetables with a bit of olive oil and sea salt and then put them in the oven for 25 minutes at 450°F.

Nutritional Information

Total Calories: 3636 | Total Carbs: 672 g | Total Fat: 70 g | Total Protein: 139 g | Total Sodium: 11472 g | Total Sugar: 55 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Travis Piper

See My Recipes

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog Vegan Magic Time to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!

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