I’ve tried several black bean burger recipes and finally settled on this one. I added a small amount of roasted red beets to the mixture which I had prepped earlier in the week. The red beets add a little color and help round out the flavor. This time I made Vegan Black Bean Burgers by replacing the egg with sea moss gel as a binder. The sea moss doesn’t add any flavor, but worked well to hold the bean mixture together while adding nutrients.
Black bean burgers need spices to make them more interesting. I like to add a little heat with a pinch of cayenne, and a little warmth with smoked paprika. I also added oregano because it’s one of my favorites.
To complete the recipe I add a combination of carrots, onion, and garlic which I lightly sautéed. And of course, bread crumbs to help hold everything together.
The sea moss gel worked very well to bind the mixture and make them easy to flip. If you don’t want your black bean burgers to be vegan, you can replace the sea moss gel with one egg.
I served my Vegan Black Bean Burgers on a seeded bun with lettuce, tomato, and a little Russian dressing. Enjoy!
Black Bean Burgers (Vegan)
Ingredients
- 19 oz can black beans (drained, rinsed, patted dry)
- 4 baby carrots
- 1 small onion
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red beets (roasted and cooled)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon smoked paprika
- Pinch cayenne
- 1/4 cup Italian seasoned bread crumbs
- 2 tablespoons sea moss gel (See Notes)
Instructions
- Preheat oven to 385 degrees F. Prepare a baking sheet with parchment and spray lightly with nonstick cooking spray.
- Mash the black beans with a fork to get a chunky paste. Don't make them completely smooth.
- Put the carrots, onion, and garlic into a small food processor and process until finely chopped. Alternately, you could finely chop them with a knife.
- Warm the olive oil in a small frying pan, add the carrot, onion, garlic mixture and sauté lightly. Remove from heat, and allow to cool.
- Finely chop the red beets with a knife.
- In a mixing bowl, add the beans, carrot/onion/garlic mixture, all of the spices, the beets, breadcrumbs, and finally 2 tablespoons of sea moss gel. Fold together to combine well. Place in the refrigerator for about an hour.
- Divide the bean mixture into four parts. Roll each into balls and flatten into a round burger shape. Place on the parchment.
- Baked for 20 minutes, flip them over, and bake for another 10-15 minutes.
- Serve on a bun with your favorite toppings.
Notes
