Sometimes you’re craving a burger but you really just want a a meat-free or #MeatlessMonday option… what do you do?
Enter, the Black Bean Burger!
- So easy to make,
- Packed with flavour,
- Has a hearty texture,
- And it fulfills cravings!
Does it get any better? It is the real deal vegan option, and it’s versatile enough to be made vegetarian if you wanted to include eggs and cheese in the recipe. The bottom line though, is that this is a badass burger for the days you’re looking for a meat-free option!
Though I’m no longer fully vegan, I remember back to when I was – I really had to get creative with a lot of my recipes, otherwise I’d be eating the same old bean salad day after day… and bean salad just doesn’t cut it when you’re craving a burger! Despite not being vegan, I do still like to swap out meat for other plant based options quite frequently because that’s just what works for me.
If you’re looking for a store-bought meat-free burger option, my go-to’s are the Beyond Meat burger, or the Yves veggie burger. The Beyond Meat option comes closest, in my opinion, to tasting like an actual cow-meat burger. When it comes to homemade options, I really enjoy black bean burgers. Once I tried a recipe that mixed chickpeas and mushrooms… it was good too, but the patties turned out softer than I would have liked them to be. With this recipe the texture came out much better!
Using Metro’s My Health My Choices program online and in-store, I was able to easily find all the ingredients I needed I for this recipe so I whipped up a batch of eight patties that my heartmate and I devoured over a couple of days! (Tip: the black bean burger patties also freeze well)!
Here’s how to make these organic, vegan, black bean burgers yourself at home:
Organic Black Bean Burger Recipe
These organic vegan black bean burgers are a staple for those days you’re craving a burger but want a meat-free option! They’re easy to make and packed with flavour.
- 2 cans 14 oz Irresistibles organic black beans
- 3 tbsp Irresistibles extra virgin olive oil
- 1/2 an onion (yellow or red, finely chopped)
- 1/2 a bell pepper (any colour, finely chopped)
- 2 garlic cloves (minced)
- ¾ cup breadcrumbs
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- ⅓ cup cooked sweet potato (mashed (for non-vegan substitute, 2 large eggs work as substitute).)
- 2 tbsp mild salsa
- 1 tbsp of your preferred (thick, BBQ sauce)
- 2 tbsp ketchup
- Preheat oven to 325°F. Drain and rinse your black beans and pat them down lightly with paper towels, line them on a baking sheet, and bake in oven for 10-15 minutes.
- Over medium heat on stovetop, add your olive oil and lightly pan-fry your chopped onion, bell pepper, and minced garlic until onion starts to brown. Once cooled, lightly pat down with paper towel.
- For vegan option: cook your ⅓ cup sweet potato to your desired method. A quick option is to peel and score your sweet potato down the middle, without cutting it completely in half, and place it in a shallow bowl with some water and microwave on high heat for 8 minutes.
- Once the above steps are complete, add all ingredients to a food processor or high-powered blender and pulse until everything is blended together leaving a thick or chunky texture.
- Preheat oven 375°F and lightly grease a parchment paper lined baking sheet.
- Form your mixture into patties–the larger the patty, the longer time it will need to cook. For this recipe I used ⅓ cup per patty as a measurement.
- Bake at 375°F for a total of 20 minutes–flipping patties halfway.
- Remove from oven and serve with your preferred toppings and sides. I think these burgers pair perfectly with a side of nachos and salsa or guacamole!
If you try this recipe out at home, be sure to share it online and tag me @inpsiredbynick or use the hashtag #inspiredbynick so I can see your creations!