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Loaded Veggie Black Bean Burgers

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+ 20 minutes standing time) Serves: 2. Pairing: All Out Stout
Loaded Veggie Black Bean Burgers

Made With

Instructions

Step 1
Black Bean Patties: Heat oil in skillet set over medium heat. Cook onions, jalapeño and garlic for 5 to 8 minutes or until very tender; let cool completely.
Step 2
In food processor, pulse together bread crumbs, walnuts, oats, Worcestershire sauce, soy sauce, cumin, salt, pepper, chili powder, smoked paprika and brown sugar until combined. Add half of the black beans; pulse until mashed. Stir in remaining black beans.
Step 3
Divide into 4 portions. Shape each portion into 1/2-inch thick patty; refrigerate for at least 20 minutes or up to 2 days. Alternatively, freeze between layers of parchment paper in airtight container for up to 1 month. (This recipe requires 2 patties, refrigerate or freeze remaining 2 patties for your next meal.)
Step 4
Loaded Veggie Burgers: Whisk together tahini paste, 1 tbsp water, soy sauce, vinegar, hot sauce, garlic, salt and pepper; set aside. Refrigerate until ready to use.
Step 5
Heat vegetable oil in large nonstick skillet set over medium heat; cook patties for 3 to 5 minutes per side or until golden brown and heated through.
Step 6
Serve patties in buns with tahini sauce, avocado, arugula, caramelized onions, tomatoes and goat cheese.
Step 7
Tip: For homemade caramelized onions, melt 1 tbsp butter in skillet set over medium heat. Cook 1 large sliced onion, and a pinch of salt and pepper for 5 to 8 minutes or until starting to brown. Reduce heat to low. Cook for 20 to 25 minutes or until golden brown. Let cool completely.
Ingredients
Black Bean Patties:
2 tbsp olive oil
1/2 cup diced onions
1 jalapeño pepper, diced
3 cloves garlic, minced
1/2 cup bread crumbs
1/4 cup coarsely chopped walnuts
2 tbsp quick-cooking oats
2 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp ground cumin
1/2 tsp each salt and pepper
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp brown sugar
1 can (19 oz) black beans, drained, rinsed and patted dry
Loaded Veggie Burgers:
1 tbsp tahini paste
2 tsp soy sauce
2 tsp cider vinegar
2 tsp hot sauce
1 clove garlic, minced
Pinch each salt and pepper
2 tbsp vegetable oil
2 whole grain burger buns, toasted
1/2 avocado, pitted, peeled and sliced
1/2 cup arugula
1/2 cup caramelized onions
2 thick slices beefsteak tomatoes
1/4 cup crumbled goat cheese

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