How to Make The Best Vegan Black Bean Burgers
Throw away every other black bean burger you’ve tried because these vegan black bean burgers have all the classic tastes you love about traditional beef burgers.
These burgers are:
*insanely easy to make
*read in under 30 minutes
*completely vegan
*egg and dairy free
*Can be Top 8 Free (discussed in post)
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Allergy friendly options discussed in post!
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Ground Flax Seed -
Black Beans -
Panko Bread Crumbs -
Vegan Worcestershire sauce -
Cumin -
Chili powder -
Sriracha sauce -
Garlic powder -
Smoked paprika -
Olive oil -
Really Awesome Black Bean Burgers | Kenji's Cooking Show
This is one of my most popular recipes from the last decade. Read more here:
The trick is to bake canned black beans in the oven to dehydrate them before chopping them and incorporating them into a vegetarian patty flavored with onions, chiles, chipotle peppers, and cotija cheese. cashews add more texture. They're delicious, even if you aren't normally a veggie-burger person.
Bean Burger Recipe | How to Make Black Bean Burger
Learn how to make the best black bean burger. If you are looking for a recipe for the perfect vegan burger, you have come to the right place. Whether you are vegan or you are trying to eat healthier, this recipe will surprise you. This bean burger is juicy, tasty and full of good nutritional values.
►Full written recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Homemade French Fries:
Crispy Roasted Chickpeas:
Falafel Burger:
Vegan Beet Burger:
Makes 7 burgers
Ingredients:
For the burger:
1/2 Onion, chopped
2-4 cloves Garlic, minced
2 cans (g) Black/red beans
1/2 cup (45g) Oats/bread crumbs
1 carrot, grated
1 teaspoon Smoked paprika
1 teaspoons Cumin
Salt to taste
Black pepper to taste
For assembly:
Hamburger buns
Lettuce
Tomato
Red onion
For serving:
Fries
Directions:
1. Strain the beans, then rinse under cold water. Shake well to get rid of excess water. Transfer to a large bowl and mash using a fork or a potato masher. Set aside.
2. In a pan, heat 1-2 tablespoons of olive oil, add chopped onion and cook for 3-4 minutes, add minced garlic and cook for 1-2 minutes.
3. Add the onion and garlic the bowl with the beans.
4. Finely grate the carrot into the bowl.
5. Add quick oats/oat flour/bread crumbs. Add the spices. Mix well. Form burger patties.
6. Heat a large pan or skillet over medium-high heat. lightly grease the pan with cooking spray. Cook the burger for 3-4 minutes on each side.
7. Assemble the burger as desired.
8. Serve with homemade French fries.
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Daniel Fast Black Bean Burger Patty Recipe Vegan | Veggie Burger
This black bean burger patty recipe vegan delight will blow your mind! Try this high protein, high fiber, weight loss Daniel fast-friendly bean burger recipe today!
Print this recipe!
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Today, I’ll share with you this amazing black bean burger patty recipe vegan delight! This is from our Daniel fast cookbook . Now I know so many of you are enjoying the Daniel fast and some of you have recognized Wow, for 21 days, I felt amazing. Now you may have had to get past days three and four to reach the amazing part. But it works. What I also want you to realize is these are recipes that you can enjoy all year long. Well, today I'm going to help you learn how to make the black bean burger patty.
Black Bean Burger Patty Recipe Vegan Ingredients
Ready to make this veggie burger recipe?
For this black bean burger patty recipe, I'm going to be using my food processor that fits on my Bosch mixer. Now one of the optional ingredients is going to be red peppers. I'm going to actually mince that with my garlic and with my onions all at one time to get that blended really well and chopped up. Go ahead and put the lid on that.
Okay, that's exactly how I want it. Now I'm going to go ahead and add in the parsley and I got a little bit of parsley and cilantro together. And I also have some fresh oregano straight out of the garden. You just blend that in.
Now we're going to add our balsamic vinegar, I'm using pomegranate balsamic vinegar.
Anytime I can use one of the seven foods or the promised land I feel like I'm just getting a bonus. And then we're going to add in our three tablespoons of tomato paste.
Next, we have our salt and pepper. Freshly milled salt and freshly milled pepper is always going to give you a much richer flavor. And you may even need less because of their good flavor. Alright, now we're gonna go ahead and blend that in.
And now it's time to add in some beans we're using three cups. If you are using canned black beans, that would be approximately two cans of beans. But if you're cooking your beans on your own, then you're going to need three cups of already cooked beans. I'm just going to do a portion of it and mix that up. Now I actually skipped over the Dijon mustard. So let me get that in our mix. Because we definitely don't want to lose that flavor. That may not make it down there. All right, now I'm going to go ahead and add a little bit of the oatmeal and I'm going to alternate between adding the oatmeal and adding the beans to finish this off.
I have also posted this Black Bean Burger Patty Recipe on my website -
So there you have it - our black bean burger patty recipe vegan delight! Even with staples, such as beans, the more able we are to be able to feed our family especially when we're in a time of crisis or a food shortage.
So I hope you enjoy this recipe. If I was doing the Daniel fast, I would just serve this veggie burger on top of a salad or maybe some rice, something like that to make it delicious without having the bread.
Enjoy this vegan burger recipe! Now you know how to make black bean burgers that are not only healthy bust oh-so-tasty, too!
Kidney Bean Burgers
RECIPE:
Kidney Bean Burgers with loads of flavour and texture. They are quick and easy to make, perfect for midweek meals and great for making ahead too!
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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✅ About Food Impromptu:
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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