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]
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
To Make the Veggie Burger Buns:
- Put the flax meal, yeast, sugar, and warm water into a bowl and let sit for 10 minutes.
- Add the rest of the ingredients and knead well.
- 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.
- 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:
- Pour half the beans into a large bowl and mash well with a potato masher or your hands.
- 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.
- After mixing the vegetables in well, toss in the remaining ingredients.
- Add flour and water until the mixture begins to stick together.
- 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.
- Stick them in the freezer on a cookie sheet to set up.
- Pan-fry on medium-high for 5 minutes per side.
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.