Yesterday might have been National Cheeseburger Day, however, today is Meatless Monday. So, how about some vegan bean burger recipes for Monday Funday. I’ve had a number of plant-based burgers that are pretty amazing. Full disclosure, I have not tried either of these. However, I’m always looking for good burger alternatives and thought these looked good.
The first recipe is pictured above. It’s from The Fiber Effect cookbook by Nichole Dandrea-Russert. It makes 8-10 patties.
Ingredients for vegan bean burger
1 cup each of cooked short-grain brown rice and raw walnuts
1 tablespoon olive oil, divided, plus more for cooking if needed (alternatively you can use veggie broth or water)
medium yellow onion, diced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon garlic
1 teaspoon turmeric
½ teaspoon each sea salt
¼ teaspoon black pepper
1 (15-ounce) BPA-free can black beans, drained
⅓ cup almond or oat flour
Cook brown rice as instructed on the package and set aside. Time saver: have rice ready to go ahead of time.
Heat a small skillet over medium heat. Once hot, add raw walnuts and toast for 5–7 minutes, stirring frequently, until fragrant and golden brown. However, keep an eye on them to prevent burning. You just want them toasted. Last by not least, set the mix aside and allow to cool.
In the meantime, heat another small to medium skillet over medium heat. Once hot, add ½ tablespoon of oil (or veggie broth) and onion. Season with a bit of salt and pepper and sauté for 3–4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, turmeric, salt and pepper and blend to a fine meal. Set aside. Add the black beans to a large mixing bowl and mash well with a fork or potato masher, leaving only a few whole beans. Next, to mashed beans, add cooked rice, spiced walnut mixture, sautéed onion, flour and mix thoroughly with a wooden spoon for 1–2 minutes, or until a moldable dough is formed. Taste and adjust seasonings as needed.
Form Vegan Bean Burger Patties
Form 8–10 burger patties (depending on size you prefer) and set on a baking sheet or plate for grilling. If grilling, heat the grill and brush with oil to avoid sticking. Otherwise, heat the same skillet you used earlier to medium heat. Once skillet is warm, lightly coat the bottom of your skillet with oil then add your burgers, about half an inch apart. Finally, cook for 3–4 minutes or until browned on one side, then flip (gently). Cook for 3–4 minutes on the other side.
Recipe #2 vegan bean burger
This one Rockin’ Black Bean Burger Recipe is from Easy Vegan Home Cooking by Laura Theodore. The recipe makes 7 burgers
- 2 teaspoons extra-virgin olive oil, plus more as needed, to coat pan and measuring cup
1 can (14 to 16 ounces) black beans, drained and rinsed
⅓ cup flavorful tomato sauce or marinara sauce
2 tablespoons ketchup
1 rounded teaspoon smoked paprika
- 1 teaspoon Italian seasoning blend
½ teaspoon garlic powder
1½ cups walnut halves
½ cup gluten-free, quick cooking rolled oats
Preheat the oven to 375°F. Line a large, rimmed baking sheet with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Next, put the beans, tomato or marinara sauce, ketchup, smoked paprika, Italian seasoning, and garlic powder into a medium-sized bowl. Coarsely mash using a potato masher or large fork.
Finally, put the walnuts into a blender or food processor and process into coarse crumbs. Add the ground walnuts and oats to the bean mixture and stir with a large spoon until thoroughly combined.
Form vegan bean burger patties
Scoop up ⅓ cup of the mixture using a lightly oiled measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the prepared pan. Gently press the burger using a flat spatula or clean hands to form it into the shape of a burger. Continue in this manner until you have a total of 7 burgers.
Next, bake the burgers for 14 minutes. Remove the pan from the oven and flip the burgers over. Bake for an additional 10 to 20 minutes (checking often) or until the burgers are golden brown on the bottom and around the edges. However, do not overcook, or the burgers will be too dry.
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