I’ve always wanted to try to come up with a good black bean burger recipe that’s not dry/crumbly, that’s full of flavour and fulfills the burger craving for Vegan/Vegetarian clients. Well I think we’ve done it but you be the judge!
Vegan Black Bean Burgers with Tahini Drizzle (makes 6 patties, toppings not included in macros):
1.5 tbsp ground flaxseed + 4.5 tablespoons water
2 tsp coconut oil
1 small red onion, finely diced
4 cloves garlic, minced
1 large carrot, shredded
2.75 cups black beans, cooked/drained or if canned, drained
1/2 cup oat flour (ground up oats)
1.5 tsp cumin
1 tsp garlic powder
1.5 tsp chilli powder
1/2 tsp paprika
½ tsp salt
Freshly ground black pepper
3 tablespoons tahini
2 cloves garlic, minced
3/4 tbsp fresh lemon juice
3 tsp warm water (or more depending on desired consistency of your drizzle)
⅛ teaspoon salt
1) Combine the flax meal and water and let sit in the fridge for 5 mins to congeal slightly. Then put 1 tsp coconut oil in a saute pan over medium heat and saute the onion, garlic and carrot until softened (about 5-8mins). Set aside.
2) Combine the oat flour (if you only have oats grind them in a food processor) and put in a mixing bowl with all your spices, salt and pepper. Add in the carrot/onion mixture and toss to combine. Pulse up the black beans in a food processor until combined, slightly smooth but a few chunky bits remain then add this into your mixing bowl. Using your hands, combine all ingredients, taste for seasoning then form into 6 patties. Put on a plate and refrigerate for 10mins covered.
3) While burgers firm up mix all ingredients for the drizzle in a bowl and set aside. When ready to cook the burgers, heat remaining 1 tsp of coconut oil over medium high heat and then cook the burgers for about 5 mins/side or until nicely browned on both sides and heated through. Serve with sliced avocado, tomato, red onion, and a fresh side salad for a nice balanced Vegan friendly dinner 🙂
Macronutrient Breakdown (per patty with 1/6 of tahini sauce):