My favorite black bean veggie burger has always been from Beck’s Prime. Not anymore…now my favorite is the one below! I set out to create my own because theirs is too expensive and not vegan. Veggie burgers can be mushy, cardboard-like or unflavorful. I solved that by infusing mine with loads of flavor and spice. I also use several veggies and ingredients to make it hearty. One ingredient in particular, you might think is weird….grape nuts cereal! It makes them chewy and filling and somewhat soften while cooking them, so they aren’t overly crunchy.
This black bean veggie burger has more than satisfied my taste buds. I took it up a notch too. I added more ingredients and veggies because I think their’s probably just has beans and spices. I also LOVE curry, so I infused it with curry spice, it is the star of the burger. It is spicy, but not too spicy, for my taste.
If you’re wondering what that green sauce is, it is my homemade zucchini curry spread. I created it especially for these burgers. It is delicious and fat free. No need for mayo or preservative-loaded condiments on this burger!
Recipe: Makes 2 fat burgers Active prep time: 35 mins Chill time: 1 hour Cook time: 30 mins
It looks like a lot of ingredients, but I like to list them in categories. The same spices are repeated in both the burgers and the spread.
Ingredients to prepare quinoa first:
*1/2 cup red quinoa (white is too mushy for the burgers, so use red)
*1 cup low sodium vegetable broth
*1/4 teaspoon of each: garlic powder, paprika, smoked paprika, sea salt
Burger “Dry” ingredients:
*1 1/2 teaspoons ground flaxseed mixed with 1 tablespoon water
*3 tablespoons grape nuts cereal, for a gluten-free burger just replace with gluten-free whole oats or breadcrumbs, it will be slightly less chewy
*1 1/2 teaspoons curry powder, if you don’t like curry you can try using chili powder instead for a similar heat
*2 tablespoons nutritional yeast
*1 teaspoon smoked paprika
*1/2 teaspoon garlic powder
*1/4 teaspoon onion powder
*1/2-3/4 teaspoon fine sea salt
*1/8 teaspoon ground black pepper
*5 tablespoons almond flour
Burger “Wet” ingredients:
*1 tablespoon liquid mesquite smoke (located near the barbecue sauces and marinades)
*2 teaspoons tomato paste (make sure it is paste and not sauce)
*1/4 cup water
*1/2-1 tablespoon lemon juice
*1 cup cooked black beans (I just used unsalted beans from a can, drained, rinsed and patted dry)
*1/2 cup cooked red quinoa
*1/2 cup chopped red bell pepper
*1/4 cup chopped celery
*1/4 cup chopped green onions
Note: If you don’t want to use quinoa, you can try subbing with brown rice, that will probably work, but I haven’t tried it yet.
I recommend preparing the quinoa the day before or early in the day, so it is room temperature at the time of making the burgers. Prepare the quinoa by combining all the ingredients into a small pot. Bring to a boil and then turn to simmer for 15-20 minutes or until all the water has evaporated and the quinoa is tender and translucent. Once it has completely cooled, measure out 1/2 cup, store any extra in the fridge.
In a small coffee mug, combine the flaxseed with the 1 tablespoon room temperature water and whisk well with a fork for 30 seconds, set aside for at least 5 minutes. Meanwhile, chop all the veggies, keeping in mind not to chop too small, because you want some crunch when biting into the burger. In another small cup, combine all the remaining listed “dry” ingredients and stir well.
In a large bowl, add the beans (drained, rinsed and patted dry), quinoa and veggies. After the flax mixture has thickened after 5 minutes, add the remaining “wet” ingredients and whisk again with the fork for a good minute. Pour the liquid mixture in the bowl with the veggies. Now, start mashing the beans with a fork so a paste starts to form, but do not mash all of them. You don’t want the burger mushy, but you do need some mashed to create a thick paste. Once you have mashed the beans together, add the prepared dry spices to the bowl and stir and press together for several minutes until everything is well mixed, comes together and is sticky. If it seems too wet, add a bit more oat flour. Form the mixture into 2 large patties (or 4 if you doubled the recipe) and place on a plate in the fridge for an hour. The longer they sit in the fridge, the firmer they will become, and hold together best when cooking.
Place a medium frying pan on the stove and turn the heat to medium-low. Spray some non-stick spray on the pan and cook the burgers for several minutes on each side until crispy and cooked through.
Click here for my Zucchini Curry Spread recipe!
Spread the delicious zucchini spread on your hamburger buns and add any other toppings you wish. I also like to add a bit of tangy mustard on one of the buns. It is so delish!!