I’m not sure where to begin with this black bean burger. I can’t decide if I’m more excited to tell you about this vegan black bean burger recipe that I’ve been working on for quite some time, or if I should start by talking about this to-die-for chipotle mayo. I could also go on and on about the typography on that (spiced!) ketchup bottle. There are a lot of drool-worthy things are happening for me here.
Ok, twist my arm, I’ll start with the ketchup bottle. (I mean how cute is that!)… Beyond the sans-serif, Sir Kensington’s ketchup is also sans-additives, stabilizers and other artificial ingredients… it’s made from real tomatoes (not concentrate), and it just tastes fresh. (Jack hates ketchup and he loved this). It also has less sugar, which is good for me because I easily use twice as much ketchup as any normal person.
Why I love this black bean burger recipe
I set some strict veggie burger criteria for this black bean burger recipe: no eggs, no cheese, no oats. I really wanted to make this vegan so everyone could enjoy. I didn’t want to use oats because I feel like they make for gummy burgers, and I wanted a better texture and a little more protein. Black beans & flax make it cohesive while walnuts create a nice bite, and quinoa makes it a little crisp around the edges.
I also encourage you to slather your burger with chipotle mayo or this chipotle sauce (this recipe also includes a vegan version!). That is… if it makes it to your black bean burger. This stuff is so good you’ll most likely want to lick it straight off the knife.
- 1-2 teaspoons extra-virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Pinch of cayenne
- 1 tablespoon vegan Worcestershire (or soy sauce or tamari)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste (or ketchup)
- 1 tablespoon grated beet (optional - for color)
- ¼ cup walnuts
- 1 cup black beans, cooked & drained (you will use ½ cup at a time)
- 1 "flax egg" (1 tablespoon ground flax + 3 tablespoons water)
- ¾ cup cooked red quinoa (you’ll use ½ cup, then ¼ cup separately)
- Sea salt and fresh black pepper
- Toasted whole wheat or gluten-free buns
- lettuce, red onion, tomato, shredded cabbage, jalapeños
- Spiced Ketchup and Chipotle Mayonnaise
- Preheat oven to 375 with a metal baking sheet inside.
- In a small bowl, stir flax & water together and set aside.
- Heat oil in a medium skillet. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
- Add the worcestershire, balsamic, tomato paste, grated beet, walnuts and THE FIRST ½ CUP black beans. Stir and cook for another few minutes and turn heat off.
- Let cool slightly, then add the contents from the pan to the food processor. Add the flax egg and blend until everything is cohesive. It does not need to be perfectly smooth).
- Transfer mix to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and ½ CUP of the quinoa. (You can taste & adjust seasonings at this point if you want to because there is no egg). Stir until this is all very cohesive then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, then press each in the palm of your hand to form patties. Place on parchment paper (on a plate) and chill for 20 minutes.
- Transfer the parchment w/ your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool and serve with fixings of your choice and spiced ketchup and chipotle mayonnaise.
This post is sponsored by Sir Kensington’s.