Burger night is coming along and you don’t know what to make of it. Should you go to the store and buy a ready-made vegan patty? That’s one option, sure, I do it from time to time as well and that’s all and good. However, if you put in just a small effort you will not only get a great burger, you will also feel that the need to buy the ready-made patties will vanish. This black bean vegan burger solves the problem and will impress both you and your friends. I have served this to meat-eating friends who were sceptical if they were to feel “full enough” if they weren’t served a meat patty.
I have served this to meat-eating friends who were sceptical if they were to feel “full enough” if they weren’t served a meat patty. After the meal, all of them sat and said that dessert was out of the question!
The burger uses both black beans and black rice, that’s what makes is so hefty and hearty, it’s really dense, in a good way. I used canned black beans, but if you want you can boil the beans yourself, the two cans I used is equal to 6 dl (a bit less than 2.5 cups). The black rice takes some time to boil, so you should start out with that. You can go ahead and prepare the rice the night before and leave in the refrigerator overnight.
These vegan burgers need to sit and rest in the refrigerator for a while. An hour at least, but the longer the better. This will help the burgers to keep form and not fall apart when frying them later.
I topped my burgers with avocado smash and jalapeños but you could use your favourite toppings. I made my own hamburger bread for this recipe, you can see how I did the hamburger buns in this recipe. That’s it! I hope you will enjoy your black bean vegan burger. Let me know in the comments if you tried them out.
No need to cancel burger night just because you don't eat meat. These black bean vegan burgers are hearty and dense and go great along with a lot of different toppings.
- 2 cans black beans
- 1 dl (2/5 cup) black rice
- 1/2 onion
- 1 tsp chilli powder
- 1 tsp paprika powder
- 3 tbsp BBQ-sauce vegan
- 1 dl (2/5 cup) walnuts raw
- 1 bunch coriander fresh
- 1 dl (2/5 cup) breadcrumbs panko style
- 2 tbsp olive oil extra virgin
Boil the rice according to the instructions on the packet.
Finely chop the onion and fry it in a heated skillet with some oil.
When the onion is translucent and soft add the chilli and paprika powder, lower the heat and give it a stir.
Add the BBQ-sauce and remove from heat.
Roast the walnuts in a heated dry skillet and set aside.
Chop the coriander finely.
Chop the walnuts and put them in a bowl together with the beans, coriander, black rice, panko breadcrumbs, and some salt and pepper. Mix everything with a potato stomp until the beans are somewhat mashed.
Add the onion mix and stir with a ladle so that all the flavours combine.
Form 6 patties and put them on a tray, cover with plastic wrap and let them rest in the refrigerator for at least one hour, preferably more.
Pre-heat the oven to 180 °C / 350 °F / Gas Mark 3.
Heat up a skillet with some oil and fry the burgers a couple of minutes on each side.
Transfer the burgers to an oven safe form and let them bake for about 5-10 minutes.
Put the burgers on your bun and add the topping.