Receipe for Sauce for Back Bean Quinoa Burger
A quick and easy recipe for Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable, perfect for weekly meal prep! Includes a video.
The shortest interval between two points is the awareness that they are not two.
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You're looking at our all-time favorite veggie burger ever… homemadeBlack Bean Burgers! Put them in your back pocket and whip them up in minutes using what you already have on hand. Perfect for meal prep, or grilling, these can be made ahead for the busy week.
What I love best about these homemade veggie burgers is how flavorful they are! Ground chipotle (or use chili powder) gives them so much flavor – smoky and a little spicy- along with cilantro and lime zest.
Pan sear the burgers, add melty cheese if you like and serve them up on a bun with chipotle mayo, avocado and this quick Mexican Slaw for a flavorful satisfying meatless meal!
How to make Black bean Burgers|60-second video
Are black bean Burgers healthy?
Full of fiber, high in protein and low in fat, black bean burgers are indeed a healthy alternative to overly processed veggie burgers you buy at the store. That is why I always make my own! Plus they are just so easy, so why not?
Or for a lighter option, serve the black bean burgers over a bed of greens and grains (Burger in a bowl) topped with garden veggies for a lightened-up version.
Either way, you'll like the flavor and ease of making these!
Saute onion and garlic, add the spices and salt and pepper and toss with the black beans. In a large bowl, mash with a potato masher then add the cilantro and scallions and the egg (and bread crumbs) or ground flax ( for a vegan version) to the bean mixture.
Shape into burger patties and begin cooking the burgers, until golden, about 7 minutes per side.
How to make them not mushy:
Cooking the black bean burgers first, then chilling, makes them firm and grillable. So feel free to pan-sear ahead, refrigerate, then either heat on the grill or in the oven or toaster oven for later use.
Quick and easy, these black bean burgers hold their shape without being too dry and crumbly. Such a great recipe- I think you'll like it!
Top the veggie burgers with this fresh Mexican Slaw with Cilantro and Lime or try your hand at Curtido! The Chipotle Mayo (vegan adaptable) goes really well here too, so whip up a quick batch- you'll find many other uses for it too!
More recipes you may like:
- Falafel Burgers with Tzatziki Sauce!
- Sprouted Lentil Burgers
- Healthy Burger Bowls
- Thai Turkey Burger Recipe w/ Asian Slaw
- Chimichurri Poblano Turkey Burger!
Happy week friends.
PS: The quote above ( by Eric Micha'el Leventhal) officially blew my mind. Let it soak in. Brilliant. Especially when you consider that two points could be two individuals.
Love and hugs. xoxoxo
Description
A quick and easy recipe for the BEST Veggie Burger! These Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable and perfect for weekly meal prep!
- 1–2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ¼ teaspoon chipotle powder, more to taste (or use cayenne or 1/2 teaspoon chili powder)
- 2 cans black beans, rinsed, drained well (3 cups cooked)
- zest from one small lime
- 1 tablespoon lime juice
- —-
- 1 egg (or use ground flax– see notes)
- ¼ cup cilantro, chopped
- 1/4 cup scallions, chopped
- ½ cup bread crumbs (or see notes)
Serve with Mexican Slaw or Curtido, avocado slices and chipotle mayo (vegan adaptable) either on a bun or over greens.
Saute onion and garlic over medium heat until golden, tender and fragrant. Add the spices and salt, and saute 1 minute.
Add the drained black beans, zest and lime juice. Stir well, then mash with a potato masher until mostly mashed, leaving a little texture, then stir until combined. (You could also pulse in a food processor). Taste, adjust heat level.
At this point you can add ¼-⅓ cup ground flaxseed if you want this vegan. Otherwise, let cool, add the egg, cilantro, scallions and the bread crumbs and mix well until combined well. Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.
Using clean damp hands, form and compress tightly into 4 large patties (or 5 or 6 smaller ones), smoothing the edges. If the mixture seems too soft either refrigerate to firm up, for 30 minutes, or add more bread crumbs/flax.
Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook though). Place in a warm oven until ready to serve – and feel free to top with melty cheese.
Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).
To reheat, warm in an oven, toaster oven or on the grill. (Great for making ahead)
Serve on toasted buns, with chipotle mayo, Mexican slaw or Curtido and avocado if you like, or over a bed of dressed greens and/ and grains with fresh veggies!
Notes
VEGAN: Instead of the egg, replace with 3 tablespoons ground flax seed. Do not add the bread crumbs. let stand 15 mins so flax is fully hydrated.
Gluten Free: Instead of the bread crumbs- feel free to sub-cooked brown rice, gf oats, or cooked quinoa or do the flax version.
Keywords: Black bean burger, vegan black bean burger, vegetarian black bean burger, best black bean burger recipe, black bean burger recipes,
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Receipe for Sauce for Back Bean Quinoa Burger
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