Who doesn’t love a good *veggie* burger?
OR a good burger, period?
Even if you aren’t vegan or vegetarian, veggie burgers are tasty alternatives with endless possibilities. I am not a fan of many vegan/veggie substitutes to things, but veggie burgers are a must-have. Anyways, instead of buying the traditional frozen brands from the store, I decided to make some from scratch, and they turned out to be a hit. Super easy, affordable, and GOOD.
Try it out.
Serving Size: Makes about 9 medium sized patties or 12 slider-sized patties
- 3 (15/16 oz) cans of organic black beans
- Potato masher (or a good old fork will do)
- ½ teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 slice of bread, crumbled (I used whole wheat, but spelt, flax, or multigrain are healthier options)
- ½ small onion
- ½ teaspoon Sea salt (or more to taste, if preferred)
- pepper to taste
- ½ teaspoon Blackened seasoning
- Oil for light pan searing (olive, coconut, grapeseed, avocado…to name a few)
- 2-3 teaspoons of Flour (optional, and I recommend spelt or wheat) I say optional, because instead of flour, you can just use more bread crumbs if you prefer thicker patties. I was able to omit the flour, and still have good patties that did not fall apart, largely due to making sure that the black beans were drained well before mashing.
- Drain your canned beans well, and pour into a large mixing bowl
- Heat a pan over medium heat with 1 tablespoon of oil, and chop ½ of an onion while pan is heating
- Sautee onions until soft, about 3-5 minutes
- Mash your black beans with a masher or forks, until smooth (it is OK if there are still chunks of beans in your mixture, you just want most it to be a soft texture)
- Add onions to the bowl, and mix
- Add all seasonings (smoked paprika, onion powder, garlic powder, pepper, and blackened seasoning) to bowl with onions and mashed black beans
- Crumble 1 slice of bread, and add to bowl
- Mix all ingredients together with hands or with a large spoon. The mixture should be thick, and not easy to mix around. If it is not thick and lumpy, then you can either add another slice of bread crumbles or a few teaspoons of the optional flour to your patty mixture.
- Add your salt to taste, and then taste the mixture to see if it needs anything else. Yes- this is egg-less, so you can pinch a bit out of the bowl to see if it is seasoned to your liking. 😉
- Use a large tablespoon to get a heaping spoonful of the patty mixture, roll into a ball with hands, and then flatten into a patty shape.
- Place your prepped patties onto a baking sheet or plate while you prepare the hot oiled pan to cook them
- Tip: I placed my patties in the freezer for 20 minutes to harden them a bit, while I prepped the rest of my sides for the meal.
- When you are ready, use spatula to pick up your perfect vegan black bean patty, and pan sear it on both sides for about 2-3 minutes each over medium-high heat. Watch the patties as they cook, and adjust temperature as needed before flipping. You can check the pan-side of the patty to see if it is ready to be flipped by gently sliding your spatula under to see if it is browned to your liking.
- Once you’ve cooked your patties, they should be a toasty brown color, and they should be easily transferable from pan to plate or bun.
- DEVOUR it…on a plate with sauce, on a bun with fixings, or with any side dish that you enjoy!
Tips & Tricks:
- Freeze patties for another meal- especially on the grill or as a veggie “steak”
- Toast you buns in the oven with a vegan butter spread or coconut oil for a crispier burger experience.
- Garnish with chopped veggies, avocado, and homemade sauces
- Mix in your favorite seasonings to add more flavors to the patties (lemon pepper, Cajun, BBQ, etc.)
Enjoy & share some feedback on your patties!
-Love, Self-Healing, & Revolution