My Favorite Vegan Bean Burger
This recipe is one of my personal favorites – I’ve been making these veggie burgers for a few years now. I was first inspired by a recipe by Angela Liddon, author of Oh She Glows, whose burgers were in turn inspired by fellow chef Shelley Adams, author of Whitewater Cooks. You see, we all learn from each other and share the good word - or shall I say good food!
Flax is the perfect alternative to eggs – it makes for a great vegan option and adds fiber to your burger. Oats are also a great flour alternative – I use the gluten-free brand Bob’s Mill.
I personally do my burgers without the bun, but I include below a few delicious variations that really make it special. The flavor, texture, and nutrition make this burger my favorite. Trust me, I’ve tasted and tested many vegetable burgers… only my Beet Burger comes close!
Mise En Place - everything in its place
Mix all ingredients well – remember to add the flax mixture to the bowl
Recipe
3 tbsp ground flaxseeds
1/3 cup warm water
15 oz can black beans or adzuki beans - drained and rinsed
1 cup grated carrots
1/3 cup parsley, cilantro or basil - chopped
2 garlic cloves - minced
1/2 cup red or yellow onion - finely chopped
1/2 cup pumpkin or sunflower seeds
3/4 cup rolled oats - processed into a flour
1/2 tbsp extra virgin olive oil
1 tbsp tamari - I use wheat-free
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
black pepper - freshly grounded
Instructions
Preheat oven to 350°
Line baking sheet with parchment paper
In a small bowl, combine ground flaxseed with 1/3 cup warm water and set aside for 10 minutes to thicken
In a large bowl, mash the black beans into a paste using a fork or potato masher (leave a few beans intact for texture – you want to see some bean in your burger)
Combine the thickened flax seeds with the rest of the ingredients and mix well
Wet hands and shape the mixture into 8-10 burgers – pack tightly to help it hold together during cooking
Place each burger on baking sheet and bake for 15 minutes
Flip over with spatula and bake for another 15-20 minutes until the burgers are firm and golden
Aioli
1 medium avocado
2 tbsp lime juice or lemon juice
1/2 tsp salt
1/2 tsp garlic powder
optional – 1/2 cup fresh cilantro
optional – 1/4 cup vegenaise
Instructions
In a small food processor, process the cilantro until minced
Add avocado, juice, salt, garlic powder, 3 tbsp of water and process until creamy
Drizzle the aioli and/or veggies on burgers
Salad Dressing
1/4 cup tamari
2 tbsp fresh lemon or lime
1 tsp paprika
1 garlic clove
1/2 tsp ginger – minced
1 tbsp maple syrup – optional
Salad Topping
1/2 cup shredded cabbage – red or white
1/2 cup shredded carrots
1 scallion – thinly sliced
1/2 cup chickpeas – marinate in extra virgin olive oil, salt, pepper, lemon
Instructions
Combine all of the sauce ingredients in a blender or use a whisk to process until smooth
In a separate bowl, toss together all of the salad ingredients
Wash and dry lettuce (iceberg, butter, or romaine) and keep the leaves intact to create a foundation for your wrap
Top the burgers with a small handful of salad, then add a dash of aioli followed by a second lettuce leaf on top
Serve alongside any leftover salad and extra aioli
My burgers were a great success this summer, even with my meat eaters!
Genia’s Spoon Me Tips
These burgers can also be grilled, summer style! Just prebake them at 350° for 15 minutes, then place on the grill for a few minutes on each side.
These burgers will stay fresh for a few days in the fridge, but can last you a few weeks in the freezer. They thaw very quickly, so they’re great for an on-the-go snack. I have eaten them cold and they are just as good.
Burgerlicious Love,
Genia