Of course, I knew I needed a burger recipe on this blog and what better way to start off than sharing my famous black bean burger recipe. Well, it’s famous to my family, and hopefully now to yours too! I use black beans, beef-less ground, and mushrooms to really pull that “burger” texture off. I feel like that’s so important in a vegan burger; having the right texture and holding together well. With the right texture along with some special seasonings, I think this recipe will satisfy any carnivore as well!
With just the pictured ingredients (plus salt, pepper, oil, and whatever garnishments you prefer), you too can whip up these awesome burgers in no time!
First things first, you need to chop up the onion and mushrooms, as well as mince the garlic. Mushrooms have a bit of a ‘meaty’ texture, and they soak up flavor so well, so they are perfect to add to black bean burgers. Sautee the onions, garlic, and mushrooms in the oil, then add in the vegan Worcestershire sauce and liquid smoke and let the vegetables really soak up the flavors.
Drain the can of black beans and empty them into a large bowl. Using a fork, or potato masher, mash up most of the beans. I suggest leaving a few whole beans, like pictured. This helps the burgers hold together and not get too “gooey”.
Now add in the cooked vegetables, beef-less ground, and mustard and mix together. Trust me on the mustard. It’s a trick I learned years ago, before becoming vegan, that truly changed the burger game for me. It adds such a distinct, but mild, flavor that works so well in a burger. Then, add in the flour until well combined. It may help to add in the flour 1/4 cup at a time. You may need to use your hands to get all the flour incorporated. The mixture will be sticky, but hey, getting your hands messy is the fun in making burgers anyways, right?
Now you can go ahead and form the patties, if you’d like, but if you refrigerate the mixture for about 30 minutes- 1 hour, it’ll make the mix less sticky and easier to work with. Either way, when you’re ready, patty them up to fit your buns, and warm up your pan and oil on medium-high heat.
Once the oil is heated, add the patties and cook for about 3-5 minutes on each side, or until they are nice and brown on each side. After that, simply put together your buns and toppings however you like best, then add the burger and ENJOY!
Bangin’ Black Bean Burgers RECIPE
Prep time: 5 minutes
Cook time: 15-20 minutes
Servings: about 8 burgers
- 1 onion
- 1 heaping cup of mushrooms
- 1 15oz can of black beans
- 1.5 cups of flour
- 1 10oz pack of beef-less ground
- 3 garlic cloves
- 1 tbsp mustard
- 1 tsp vegan Worcestershire sauce
- 1 tsp liquid smoke
- salt and pepper
- preferred cooking oil
*Garnishments of your choice
- Chop onion and mushroom and mince garlic. Warm oil of choice (or water, if preferred) in a skillet over medium heat.
- Add in onion first and sautee about 5 minutes, or until soft. Then add minced garlic and a little salt and pepper, and sautee for another 2-3 minutes.
- Add in mushrooms, the vegan Worcestershire sauce, and liquid smoke and sautee for another 5 minutes.
- Drain the can of black beans and then empty them into a large mixing bowl. Mash up most of the beans, leaving some whole, with a fork or potato masher.
- Add the cooked vegetables and mustard into the mashed beans and mix
- Then add in the flour and, using your hands, mix until well combined. (The mixture will be sticky)
- Refrigerate for 30 minutes-1 hour
- Heat oil over medium-high heat and form patties
- Once oil is hot, cook patties for about 3-5 minutes on each side, or until well browned.
- Prep burgers and add cooked patty and ENJOY!