Black Bean Burgers

January 3, 2018

There are many recipes that we LOVE that began non-vegan. For example, Pioneer Woman Black Bean Burgers. The only non-vegan ingredient this started with were eggs. Easy vegan fix? The "flax-seed egg." You read that right. This is the secret to a painless transition, tiny substitutes! Not only can you use this as a burger or meatball binder, but you can also use this for most baked goods that would typically call for eggs. 

 

 

These burgers are a great base for whatever you like to top it with. Our choice this time around? Alfalfa sprouts, tomatoes, and Follow Your Heart vegan cheddar, along with a little veganese and mustard. 

 

 

 

Another alternative? Korean BBQ sauce, pineapple slices, and sriracha. Yep. Delicious.

 

Black Bean Burgers

 

Two 14.5 oz cans black beans

1 cup breadcrumbs

1/4 cup grated onion

1 "flax egg" (see recipe below)

1/2 tsp chili powder

salt to taste

several dashes of hot sauce

2 Tbsp olive oil (for frying)

2 Tbsp butter (for frying)

 

Flax Egg

 

1Tbsp ground flax seed (we use a coffee bean grinder)

2 1/2 Tbsp water

 

 

 

 

1. Combine ingredients for flax egg, stir, and set aside.

2. Drain and rinse beans, place in medium size bowl and set aside. Beans should be mostly mashed, with a few large pieces still visible.

3. Pour in breadcrumbs, add onion, flax egg, chili powder, salt and pepper. Stir mixture until combined, add hot sauce and stir. Let sit for 5 minutes.

4. Heat the olive oil and butter in frying pan over medium heat. Form the bean mixture into patties of desired size (they won't shrink while cooking).

5. Cook patties for 5 minutes on the first side or until browned, then flip them to the other side. Place cheese on each patty and cook for 5 more minutes or until the cheese is melted. 

6. Assemble your burger and consume with shameless enjoyment! Low fat, high protein. Cheers!

 

 

 

Leave a comment if you love burgers!

 

 

 

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