Grillable Vegan Black Bean Burgers
Grillable vegan black bean burgers are my new love! I’ve been tinkering with this recipe until I found the perfect combination of texture and deliciousness.
I have always loved the taste of black bean burgers but not the texture. As soon as you bite into one they flatten out… until now. I love that these black bean burgers are firm, but not dry, and they don’t crumble or get mushy when you bite into them.
Here’s an updated version of my Black Bean Burgers
You can either pan-fry or grill these patties. The photo above is a grilled burger, and the one below was a burger that I fried in a pan. My husband prefers them grilled, but I like them made in a skillet with that little bit of crisp crust you get when you pan fry them.
Another great thing is you can taste the raw burger mixture and make any adjustments as you go along. (I may have eaten more than just “tasting nibbles” as I put them together. haha) They really are so delicious even uncooked! If you aren’t going to cook them right away though, just know that the flavor will intensify a bit. You my want to go lighter on the seasonings and make adjustments right before you form the patties.
I Love Topping These Burgers with Vegan Pesto too
One of the ingredients is cilantro, although you really can’t taste it, and this is coming from someone who used to hate if there were even the tiniest speck in my food. They just add another dimension of flavor.
If you enjoyed my grillable vegan black bean burgers, try this sexy Vegan Teriyaki Steak Burger too.
I was happy to see that others agree that these burgers rock! They really are so juicy, flavorful, and delicious!!
Grillable Vegan Black Bean Burgers
Print RecipeIngredients
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 1 15 ounce can (1 3/4 cup cooked) black beans, rinsed and drained
- 1/3 to 1/2 cup diced sweet onion
- 1 medium garlic clove, minced
- 1/3 panko plain bread crumbs
- 3 - 4 tablespoons oat flour
- 1 - 2 teaspoons Old Bay Seasoning
- 1 teaspoon ground cumin
- 1/3 cup dry roasted cashews
- *1/4 cup packed cilantro leaves
- *2 - 3 tablespoons vegan mayonnaise
- sea salt and ground pepper, to taste
Instructions
Stir the flaxseed meal and water in a small bowl; set aside. Place a sheet of foil on a large rimmed baking sheet. Don't use parchment paper, because you want to beans to roast, dry out a bit.
Preheat oven to 350°F. Spread black beans in a single layer on the prepared pan. Bake until most beans are split open, about 20-25 minutes. Remove from oven and allow to cool enough to touch.
Meanwhile, heat a little oil in a small skillet over medium heat. Add the onions and sauté, stirring occasionally, for about 5-7 minutes until tender. Add the garlic and cook until fragrant; about 1 minute. Scrap into a small bowl; set aside.
In large bowl bowl, whisk the bread crumbs, oat flour, Old Bay Seasoning, and cumin; set aside.
Place the cashews in a food processor and pulse just until they are broken down into coarse small pieces. Stir into the breadcrumb mixture.
Transfer the beans to the food processor and pulse a couple of times just until beans are roughly chopped. You only need to pulse a couple of times, because you don't want them mushy; stir into the dry mixture.
Finely mince the cilantro and add them, the onions, flax egg, and mayonnaise to the bean mixture and fold the ingredients gently together with your hands. Taste a bit and season with salt and pepper. Add a little more oat flour, 1 teaspoon at a time, if the mixture is too wet. You want it wet enough to hold together without being mushy. If the mixture is dry and crumbly, add a little water (1 teaspoon at a time) as needed.
At this point you can cover and refrigerate overnight, or form them into 3 thick patties or 4 thinner of equal size. (The burgers become more flavorful over time, and they can be refrigerated up to 24 hours.)
Grilling: Preheat grill to medium low. (Don't cook at a higher heat, or the outside will be burnt and the inside not cooked through.) Brush one side of the patties with some oil and place that side down on the grill. Cook for about 4-5 minutes (or 5-7 minutes if the patties are cold) until well browned. Brush the tops with oil and gently flip to grill that side for an additional 4-5 minutes or 5-7 minutes until browned.
Pan Frying: Heat 1 to 2 tablespoons of oil in a large skillet over medium low heat. (Don't cook at a higher heat, or the outside will be burnt and the inside not cooked through.) Add the burgers and cook until well browned, about 4-5 minutes. Flip the burgers and cook the other side for an additional 4-5 minutes.
I cook mine for 5 minutes each side, and I also cover the pan with a lid. This way it heats through, without drying out, but you still have a nice crispness to the outside.
Notes
* If you don't like cilantro you can use fresh parsley or I guess up the amount of the mayo by 1 tablespoon. I haven't done the latter, so I would start out with maybe 1/2 tablespoon first.
