There are so many great flavors going on in this burger you are going hard pressed to keep track of them all. The edamame and black bean patties proved a substantial base and the vegan soy mayo gives the burgers a light creamy finish. These burgers will make their way onto your list of go-to recipes in no time.

Edamame Black Bean Burgers With Soy Mayo [Vegan, Gluten-Free]



For the Patties:

  • 1/2 yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 cup gluten-free quick cook oats
  • 1/2 cup bread crumbs (gluten-free if needed)
  • 3/4 cup shelled edamame
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons soy sauce or tamari
  • A pinch of salt and pepper

For the Mayo:

For the Toppings:

  • 6 burger buns (gluten-free if needed)
  • 1 jalapeño, sliced
  • 1 red onion, sliced
  • 1-2 cups arugula
  • Spicy mustard


To Make the Patties:

  1. Add your onion and garlic to a small pan over medium heat. Add a tablespoon of water and saute them until the vegetables start to soften.
  2. Add the vegetables to a blender or food processor and pulse them 2-3 times until they're combined, but not total mush.
  3. Add your beans to a large bowl and mash them with a potato masher or a fork until about half of the beans are mashed and the other half are still intact.
  4. Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir it to combine.
  5. Line a baking sheet with parchment paper.
  6. Form the mixture into 6 balls and flatten them into patties. Put patties on baking sheet and place them in the freezer for at least an hour.

To Make the Mayo:

  1. Combine the ingredients in a small bowl and stir them to combine. Place this in the fridge until you're ready to use it.

To Make the Burgers:

  1. Heat a pan over medium heat and coat it with non-stick spray.
  2. Add the frozen patties and cook them they're until browned and warmed through. This should take about 6-8 minutes per side.
  3. Assemble burgers with ingredients under the toppings section.