Black Bean Burgers | Sally's Baking Recipes
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe! They’re big, thick, and hearty and even meat eaters LOVE these.
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THE BEST Vegan Black Bean Burger Recipe in 60 SECONDS!
Sometimes you just need a big hearty vegan burger and this Vegan Black Bean Burger is THE ONE to satisfy the craving. Packed with flavor, hearty enough for even the most robust appetites, and perfect for batch cooking and freezing. This recipe is proof there is nothing Impossible about making a delicious plant based burger.
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Black Bean Burgers and Are You Proud to be American?
On this Independence Day, I asked a bunch of people: Are you proud to be American? I was sitting at the airport lounge in London writing my own answer to that question, which is, as one of the excerpts echos, “complicated.” I thought it might be helpful to hear from other people, so I asked Anthony. And then, I thought, wouldn’t it be cool to hear from a bunch of different people. As luck would have it, a stranger came up to me a few minutes later and asked me, “Excuse me, are you The Korean Vegan?” And she agreed to answer the question too, kicking a much broader and more representative discussion on this incredibly thorny topic. You can hear their full responses, including those from my mom and dad, on this week’s episode of Are You Ready (
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These are my Black Bean Burgers, a recipe I continue to perfect every time I make it. For this iteration:
1 can black beans, drained but liquid preserved
1 tbsp EVOO, plus more for cooking
1/4 cup rough chopped red onion
2 cloves garlic
1 jalapeno, chopped
1/4 cup chopped mushrooms
2 tbsps TKV Spicy Ramen Salt
1/4 cup chopped walnuts
1/3 cup cooked brown rice
2 tbsp potato starch
1/4 cup black bean liquid
For garnish:
Sliced vegan cheese1 cup kimchi, sautéed with onionsGochujang + mustard + mirin + sweetenerJulienned cabbage soaked in ice water
Method:
Spread black beans out on baking sheet sprayed with cooking oil and place in 450° F oven for about 15 minutes, until they are dry and cracked. In the meantime, sautéed onion, garlic, jalapeño and mushrooms in a little EVOO and season with 1 tbsp TKV Spicy Ramen Salt. Place in food processor with chopped walnuts and pulse about 5 times, to reach consistency of pebbles. Place in a large bowl. Add beans, rice, and TKV Spicy Ramen Salt to food processor and pulse 5 times—same consistency. Add to large bowl with potato starch and bean liquid. Shape into patties and fry up on a skillet before assembling your burgers. I served mine with smashed potatoes.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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