Vegan Black Bean Burgers

Vegan Black Bean Burgers

Delicious vegan black bean burgers with lime notes and a light touch of chili. Satisfactory, healthy, rich in flavor and not mushy!

INGREDIENTS

• 1 Tbsp Olive Oil
• 1/2 tsp Cumin
• 1/2 tsp Onion Powder
• 1 cup (100g) Walnuts
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1 tsp Crushed Garlic
• 1/2 tsp Coriander Powder
• 2 Tbsp Tomato Paste
• 2 Tbsp Olive Oil (for Frying)
• 1/2 cup (63g) All Purpose Flour*
• 1/4 tsp Ground Black Pepper
• 1 Onion (Chopped)
• 1 15oz (425g) Can Black Beans (drained very well)
• 2 Tbsp Vegan Barbecue Sauce (for Basting)

For Serving (Optional):

• Hamburger Buns
• Lettuce
• Guacamole
• Sliced Tomato
• Pickles
• Sliced Red Onion

INSTRUCTIONS

First, add the nuts to the food processor and mix until they are crumbly. Transfer to a mixing bowl and set aside.

Then, add the chopped onion, crushed garlic and olive oil to a pan and sauté until the onions are softened.

Add the cooked onions and garlic to a food processor with the black beans, smoked paprika, coriander powder, cumin, onion powder, garlic powder, tomato paste, salt and black pepper. Treat until smooth. Then transfer to the mixing bowl with the crushed nuts.

Add the flour to the bowl and mix. If the mixture still looks very wet when you touch it, add a little more flour. The first time I made them, I didn't need extra flour, but the second time, I needed 2 more tablespoons because I hadn't drained my black beans as well as the first time .

Flour a baking sheet, then divide the dough into four equal sections. Add more flour if necessary to the outside of the patties for easier handling, then form them into hamburger patties. You can do this by rolling into a ball then flattening it by placing a square of parchment paper on top and pressing with the base of a glass. Or you can make hamburger patties by tapping them on a round knife to create a flat burger patty shape.

When all of your hamburger patties are formed on the baking sheet, place the baking sheet in the freezer for 30 minutes so that the burgers can firm up.

Add the 2 tablespoons of olive oil to a pan and heat until hot. Add the four burgers if your pan is large enough, otherwise make them in two batches. 

Fry for 5 minutes on one side then turn. Brush the top and sides of the burgers with vegan barbecue sauce. Fry 5 minutes on the other side then remove from the pan.

Serve on hamburger buns with lettuce, pickles, sliced ​​tomatoes, guacamole and sliced ​​red onions. Happy Cooking Time.

NOTES

* You will need additional flour to flour a baking sheet and form the burgers into patties. You may also need to add more to the mixture itself, it will depend on how well you have drained the black beans, ideally the black beans should be very well drained and not be "wet" at all when they come in in the food processor. But if your mixture is too wet, add a few tablespoons of flour.

* These burgers are nice and firm on the outside, but sweet on the inside. If you want them to be firmer throughout, you can divide the hamburger mixture into 6 burgers instead of 4. This will make them thinner and crispier throughout the fry.