Vegan Black Bean Burgers
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
8 burger
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Calories
156 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Black Bean Burgers
Description
This recipe creates vegan black bean burgers by first baking sweet potatoes to tenderize and concentrate their natural sugars. Quinoa is prepared separately to add a subtle nutty flavor and light texture, contributing protein and fiber. The burgers are flavored with a seasoning blend including ground flaxseed (which acts as a binder), cumin, chili powder, garlic powder, onion powder, oregano, kosher salt, and freshly ground black pepper.
After mashing the cooked ingredients together with drained black beans, the mixture can be formed into patties that hold well due to the combination of quinoa and flaxseed. The seasoning provides a balanced depth of flavor with mild heat and earthiness. Baking the sweet potatoes ensures softness and moisture throughout the patties without needing eggs or dairy.
Serving options include adding chipotle sauce for smoky heat, pickled onions for brightness, or guacamole for creaminess, enhancing the texture and flavor contrast. This makes for a filling vegan burger option with satisfying textures and seasonings.
Ingredients
- cooking spray or olive oil, nonstick
- 2 medium sweet potato halved lengthwise
- 1/2 cup quinoa about 1 1/2 cups cooked, dry
- 3 tablespoons Flax Seed ground
- 2 teaspoons cumin ground
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano dried
- 1/4 teaspoon black pepper freshly ground
- 1 ounce black beans drained and rinsed, canned
For serving (optional)
- chipotle sauce easy
- onion pickled
- guacamole
Instructions
- Bake the sweet potatoes: Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Place halved sweet potatoes cut side down and poke each half with a fork a few times.Bake for 30-35 minutes until sweet potatoes are tender and cooked through. Remove from oven and let cool for 5 minutes. While sweet potatoes are baking, make the quinoa.
- Cook the quinoa: Place quinoa in a fine-mesh sieve and rinse under cold running water for about 1 minute. Drain and transfer to a medium pot. Add in 1 cup of water and bring to a boil over high heat.Reduce heat to low, cover and simmer for 10-15 minutes, until quinoa is tender and cooked through. Let stand for 5 minutes, covered. Remove the lid and fluff with a fork.
- Make the seasoning: In a small bowl, add the ground flax seed, ground cumin, coarse kosher salt, onion powder, chili powder, garlic powder, dried oregano and ground black pepper. Mix together and set aside.
- Mash it up: In a large bowl, add the black beans and cooked sweet potatoes. Mash until the consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture.
- Mix it all together: Add the cooked quinoa and combined spices. Mix it all together until all the ingredients are evenly distributed. hands and form into 8 burger patties, about 1/3 cup of mixture each.
- Make the patties: Using your hands, form the mixture into 8 burger patties, about a heaping 1/3 cup of mixture per patty.
- Cook the burgers: Line a large baking sheet with parchment paper and spray with nonstick cooking spray or olive oil. Place burger patties baking sheet and bake in 400°F oven for 20 minutes. Carefully flip over the patties and bake for another 20 minutes. Remove from oven and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burger
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1burger patty | |
| Calories | 156kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 454mg | 19% |
| Potassium | 297mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 9300IU | 186% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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