There is a reason I’ve called these “the best black bean veggie burgers”. Friends, The Picky Husband said (and I quote), “these are better than any homemade beef burger I’ve ever had”. UM, WHAT!? So you can now understand why these are called “the best” (at least in our house).
These Vegan Black Bean Burgers are going to be our go-to this summer for BBQ season. Now that Adam has declared his love for these burgs (I’m still in shock), I’ll be keeping a supply in the freezer at all times! I do think the addition of lettuce, tomato, avocado, pickle, vegan mayo, and ketchup help make this vegan patty pretty epic. I wrapped one of mine in a lettuce bun (super tasty) and another in a gluten free bagel. Both were delicious. You can also just stick with the classic bun (which is what Adam had) and that doesn’t disappoint either.
Here are some reasons why I love these Black Bean Veggie Burgers, so listen up!
- They hold together super well, they don’t crumble on you. Thanks to the rice and the psyllium husks.
- These patties are easy to throw together once you have the rice cooked!
- I think a big winner in these burgers is the BBQ sauce. It adds a little sweetness and a little smokiness. I think this is one of the reasons Adam enjoyed it so much.
- The main reason is that the Picky Husband loves them. Like obsessed. This is one of the reasons I started this blog, because of the challenge I encounter cooking for Adam. So when he goes crazy for a dish, it’s pretty exciting. It’s a good indicator for people who have picky eaters in their lives!
Needing some side dishes to accompany this veggie burger? Try these Roasted Potatoes and my Vegan Caesar Salad!
Ok, can you guys keep a secret though? Adam doesn’t know that there are mushrooms in these. I mean he will shortly when he reads this post, but hopefully, he won’t freak out.
He has a history of loving a dish and then when he finds out something weird is in it he decides he doesn’t like it anymore (cue eye roll). For example, he once made me a vegan mac and cheese dish. We had it quite often (but he himself had never made it). As he slowly and reluctantly added the miso paste into the blender he made a decision. He decided right then and there that this dish was just not for him. So now he won’t eat anything with miso paste in it because it looks gross. Talk about dramatics (just kidding, Ad). It actually makes me laugh and it’s fun to tease him about. But hopefully, he’ll look past the mushrooms and remember how much he loves these patties. Cross your fingers for me, won’t you?
I hope these Veggie Burgers make their way onto your table this summer! They are the perfect meal to have this BBQ season!
black bean veggie burger
- 3/4 cup brown rice (cooked)
- 2 cups mushrooms (finely chopped) roughly 6 oz
- 1/2 red onion (finely chopped)
- 2 cloves garlic
- 1 cup oat flour
- 1 cup black beans (roughly half of a 15oz can)
- 3 tbsp BBQ sauce
- 3 tbsp nutritional yeast
- 2 tsp psyllium husks
- salt and pepper to taste
- 2 tsp oil to sauté veg in
- Begin by preparing your rice. I used 1/2 cup of rice and 1 3/4 cup of water (which made just over the 3/4 cup of rice you need for this recipe). Bring to a boil and then simmer for 15 minutes. Read your rice instructions as they may differ than the package I worked from.
- Preheat your oven to 375ºF. While your rice is simmering, chop your mushrooms and onion very finely. Heat 1 tsp of oil in a pan over medium heat. Once warmed, add the onion and mushrooms and sauté until golden brown (roughly 10 minutes). Add the minced garlic near the end to brown up.
- Once the rice is cooked, set it aside.
- Add the mushrooms, onion, garlic, black beans, oat flour, bbq sauce, nutritional yeast, psyllium husks and rice to a food processor. Pulse until somewhat smooth. You still want a little bit of texture left, but I made sure to process mine until the mushroom pieces were no longer (as my husband dislikes mushrooms unless they are basically a puree). Add salt and pepper to taste.
- The batter should stick together quite well. Lining a baking sheet with parchment paper, measure the mixture into 6 patties (about 1/3 cup or 100g per patty).
- Shape the patties, thicker is better than thin. As seen in the pictures, I kept my patties quite thick (after previously testing a thinner version) and found the texture and flavour to be better with a thick patty.
- Lightly oil both sides of the patties. Pop in the oven for 12 minutes, then flip for 10 more minutes.
- Let cool for a few minutes then dress your burger! I found vegan mayo, ketchup, pickles, romaine, avocado, and tomato to be pretty dreamy. And the Picky Husband had the same minus the tomato cause that’s how he rolls.
- These patties store nicely in the fridge for a few days. And then just reheat the patties in a 300ºF oven for ten minutes. If you want to freeze them I would suggest still baking them before freezing. Then when you are ready to enjoy, take them out to thaw and reheat in the oven.
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