Go Back
Print

Black Bean Veggie Burgers

Black Bean Veggie Burgers made with sautéed mushrooms, red onions garlic and mashed black beans are served with a quick and easy two-ingredient sriracha mayonnaise.

Servings 4 burgers

Ingredients

Burgers

  • 1 tablespoon olive oil
  • 250 grams cremini mushrooms diced fine
  • ½ cup red onion finely diced
  • 2 cloves garlic minced
  • 580 mL tin black beans rinsed and drained
  • ⅓ cup parsley finely chopped
  • ½ cup panko breadcrumbs
  • ¼ cup ground flaxseed
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder (as desired)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 2-4 teaspoons olive oil for cooking
  • 4 hamburger buns

Sriracha Mayonnaise

  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce

Serving suggestions

  • Leaf lettuce
  • Micro greens
  • Tomatoes
  • Onion
  • Avocado
  • Grainy mustard
  • Ketchup

Instructions

  1. In a 12” skillet, preferably cast iron, heat the olive oil over medium-high heat. Add mushrooms, red onion and garlic. Sauté while stirring occasionally, until tender and caramelized, about 5 – 7 minutes. Set aside to cool slightly.

  2. Meanwhile, in a large bowl mash the black beans with a potato masher or a fork to a lumpy texture. Most of the beans should be broken and some of them creamed.

  3. Add sautéed mushroom-onion mixture, parsley, breadcrumbs, flaxseed, oregano, cumin, coriander, chili powder, salt, pepper and egg. Mix all the ingredients together really well. Cover the bowl with plastic wrap and refrigerate for 2 hours or longer or place in the freezer for 20 minutes to chill the mixture.

  4. Working with a chilled mixture form it into 4 equal sized burgers, 4” round, pressing them firmly, and place on a parchment paper lined baking sheet. Refrigerate to keep them cold, or freeze completely until needed.

  5. Cook the burgers cold from the refrigerator. If the burgers are frozen, thaw them in refrigerator for at least 1 2 hours or longer before cooking. Heat a 12” cast iron skillet over medium-high heat until really hot. Add 2 teaspoons oil and then the burgers. Cook without disturbing for 4 – 5 minutes, reducing heat as necessary. Gently flip the burgers over, adding another 2 teaspoons of oil if necessary, and cook for another 4 – 5 minutes. The burgers should be crisp and golden-brown on the outside and heated through on the inside.

  6. Meanwhile in a medium bowl mix the mayonnaise and sriracha until smooth.

  7. Transfer the burgers onto hamburger buns and garnish with desired toppings.

Recipe Notes

  1. Mince mushrooms and red onions fine as they will mix in and bind better with the ingredients.
  2. Rinse and drain black beans well and let dry for a few minutes to remove some moisture.
  3. Working with a chilled mixture makes it much easier to form the burgers.
  4. For best results cook the burgers cold right from the refrigerator or slightly thawed if frozen.
  5. Do not disturb the burger patties when cooking, they are delicate, ideally turn over only once while cooking.
  6. To cook the burger patties on an outdoor grill, place the cast iron skillet on a hot grill instead of on the stove-top and follow the same cooking directions.