Black Bean Vegan Mini-Burgers Recipe

Name: Black Bean Vegan Mini-Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans, cooked drained or 2 cups canned black beans, drained; 3 teaspoons fermented black beans or 2 teaspoons miso; ginger, finely chopped to produce about 2 tsp. chopped ginger; green onion, to produce about 3 Tbs. chopped; ½ cup chopped fresh mushrooms; 2 tablespoons chopped walnuts; ½ cup rice flour; 1 teaspoon cumin; so olive oil; 4 tablespoons tomato paste; 3 drops Tabasco sauce; 1 tablespoon maple syrup

Servings: persons

2 cups dried black beans, cooked drained or 2 cups canned black beans, drained
3 teaspoons fermented black beans or 2 teaspoons miso
ginger, finely chopped to produce about 2 tsp. chopped ginger
green onion, to produce about 3 Tbs. chopped
½ cup chopped fresh mushrooms
2 tablespoons chopped walnuts
½ cup rice flour
1 teaspoon cumin
so olive oil
4 tablespoons tomato paste
3 drops Tabasco sauce
1 tablespoon maple syrup

1
If youre going to be baking them, preheat the oven to 200C / 400F
2
Chop up the ginger, green onions and mushrooms finely, and saute in about half of the olive oil until the mushrooms are wilted and brownish.
3
In the meantime, chop up the nuts.
4
Add to the saute pan to toast a bit.
5
If using the fermented black beans, chop finely until theyre almost a paste.
6
Reserve a couple of spoonfuls of the beans.
7
Mash up the rest of the beans with a masher or in the food processor.
8
Put the fermented black beans in and process until its fairly smooth.
9
Add the spice and rice flour and process again.
10
Add the sauteed vegetables, the reserved beans and the nuts, and pulse-process until mixed (you want some of the texture to remain).
11
Divide the mixture into 8 to 12 portions.
12
With moistened hands, make into flat little patties.
13
If baking in the oven, oil a baking sheet and then brush the tops with a bit more oil.
14
Bake for about 10 minutes, flip then bake 5 minutes more.
15
If cooking in a frying pan, heat up the pan with the rest of the oil.
16
Fry the burgers until crispy, carefully flip over and fry the other side.
17
In the meantime, mix the sauce.
18
Brush the sauce onto the hot burgers, or serve separately for dipping.
19
Good hot or at room temperature.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried black beans, cooked drained or 2 cups canned black beans, drained, 3 teaspoons fermented black beans or 2 teaspoons miso, ginger, finely chopped to produce about 2 tsp. chopped ginger, green onion, to produce about 3 Tbs. chopped, and more.

Yes, Black Bean Vegan Mini-Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Vegan Mini-Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions