We hit a home run! Out of the park! Out of this world! These black bean burgers blew us away. Simple, fast, low calorie, vegan, gluten-free… W-O-W!
Let me warn you though that this was the first time we’ve ever made these! We are definitely going to be testing these out a few more times and tweaking the recipe along the way, so please comment below if you have questions or suggestions! We’d love to hear from you.
Black Bean Burgers
- 3/4 cup mushrooms, diced (should be 1/2 cup after cooking)
- 1 can black beans, drained & rinsed (should be 1.5 cups)
- 2 Tbsp flax seed, finely ground (the finer the better)
- 1 Tbsp liquid aminos, tamari, or low sodium soy sauce
- Chili powder
- Garlic powder
- Heat large pan (large enough to hold 4 burger patties) over medium heat. Add enough water to cover the bottom of the pan.
- Dice mushrooms to about the size of a pencil eraser. The smaller the better, but do not use a food processor. You will want to dice about 3/4 cup to 1 cup mushrooms because they will shrink while cooking. You will need 1/2 cup post-cooking.
- Add diced mushrooms, 1 Tbsp liquid aminos, 1/4 tsp garlic powder, and a dash of chili powder (this will be spicy so be careful) to warm pan. Cover while cooking and stir frequently. Your goal is to soften the mushrooms (5-10 minutes) and allow for all of the water to evaporate/cook off.
- While cooking the mushrooms, prepare the remaining ingredients. In a medium-sized bowl, mash 1.5 cups black beans with a fork or back of spoon. You will want these to turn into a paste consistency with some chunks.
- Once the beans have been mashed, add 2 Tbsp flax seeds, 1 tsp garlic powder, 1 tsp chili powder, and 1/2 cup cooked mushrooms. Mix well and mash mushrooms into mixture.
- Using your hands, prepare 4 burger patties. Note: You may need to wet your hands to prevent the burger from sticking to your adorable fingers.
- Using the same pan as before, lightly grease it with non-stick cooking spray and cook patties over medium-high heat for 5 minutes. Carefully flip patties and cook on the other side for an additional 5 minutes. Burgers should be crispy on the outside and tender on the inside. If necessary, lower heat and continue to cook patties until firm.
- Once firm, remove patties from heat and serve as burgers, lettuce wraps, etc. We created lettuce wrap burgers with a slice of tomato, onion, avocado, and all natural ketchup. Enjoy!
PIN FOR LATER!
I am so excited to have our leftover burger today for lunch! It took everything in our power to save ONE for today. I’m thinking of breaking it up and doing a “crumble” for tacos! What you do you think? Have you made these burgers yet? What’s your favorite way to eat them? Comment below!