black bean burger30minwfpb_5124 (3)

Quick and Easy Whole Food Black Bean Burger

Burgers were a HUGE hang-up for me when I started exploring my transition to plant-based/vegan eating. I love a juicy and messy burger; add fries and a cold IPA, and that is the perfect meal (at least it was). Finding a quick and easy veggie burger was always the goal. With every recipe I tried, I was looking for taste and texture. Through all that research and veggie and bean burger testing… this incredibly quick and easy whole-food Black Bean Burger was born! Enjoy! 

 

Veggie Burger on white bun with lettuce, pickles, and burger sauce.

Veggie Burger Made into a Plant-Based Big Mac

3 Keys to a Perfect Veggie Burger

  1. Don’t overprocess it! If the mixture becomes too mushy in the food processor, it will yield a mushy burger.
  2. Taste. Use familiar flavors for the taste: onion powder, garlic, sauces, etc.  
  3. Texture. Alongside the minimal processing, cook it – either baked or griddled – to get that crisp or charred edging. YUM! 

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Whole-Food Plant-Based Black Bean Burger

Source: The 30-Minute Whole-Food, Plant-Based Cookbook by Kathy A. Davis

Whole Food Plant Based Black Bean Burger

Whole Food Plant Based Black Bean Burger

Yield: 4 burgers

Finally, a hearty WFPB burger that is moist when cooked yet won’t fall apart. Creamy black beans and oats meld to create the perfect texture when baked. Miso and nutritional yeast round out the flavors, adding up to a rich and savory burger patty. These burgers are delicious served on a bun with all the classic fixings: lettuce, tomato, pickles, onions, mustard, and ketchup

Ingredients

  • 1 (15-ounce can) black beans, drained and rinsed
  • 1 cup shredded carrots
  • 1/2 cup oats
  • 1/4 cup hemp hearts
  • 1/4 cup nutritional yeast
  • 1 tablespoon miso
  • 1 tablespoon tahini
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 100% whole-grain burger buns
  • Burger toppings of choice

Instructions

    1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
    2. In a food processor, pulse beans, carrots, oats, hemp hearts, nutritional yeast, miso, tahini, onion powder, garlic powder, and smoked paprika, until just combined, about 20 pulses (don’t over process, the mixture should be textured).
    3. Using the mixture, form 4 (3-inch) diameter, 1/2-inch thick patties.
    4. Place patties on prepared baking sheet and place in 350°F oven.
    5. Bake for 10 minutes, flip the burgers, and then bake an additional 10 minutes until burgers are golden brown and the edges are slightly crispy.
    6. Serve with your favorite burger toppings.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 18gNet Carbohydrates: 57.7gFiber: 15.8gProtein: 28.4g
© Kathy Davis