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actual veggies black bean burger

Actual Veggies Black Bean Burger: The Best Veggie Burger

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Delight in an actual veggies black bean burger, flavorful black bean patties, fresh veggies, and a deliciously wholesome bite!
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Equipment

  • Baking trays
  • Food processor
  • Medium-sized skillet
  • Spatula
  • Mixing Bowls
  • Measuring cups and spoons
  • Oven and stovetop

Ingredients
  

For Beans and Veggies:

  • 1 cup mushrooms roughly chopped
  • 1 can of beans like black beans or kidney beans, drained and rinsed
  • 2 large carrots peeled and chopped
  • Olive oil for drizzling

For Patties:

  • 1/2 cup cashews
  • 1/2 cup cooked rice preferably chilled
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 2 tablespoons mayonnaise
  • Salt and pepper to taste
  • 2 shallots finely chopped

For Assembling:

  • Burger buns toasted
  • Relish or sauce of choice
  • Additional burger fillings lettuce, tomato, pickles, etc.

Instructions
 

  • Prepare Beans and Veggies: Preheat oven to 180°C/350°F (standard) or 160°C/320°F (fan/convection). Place mushrooms on a baking tray, drizzle with olive oil, toss, and spread them out on the tray. On a separate tray, spread the beans and sprinkle carrots around the edges. Bake beans on the top shelf and mushrooms on the shelf beneath. Bake for 15 minutes, until the beans are dried out and splitting, and the carrots around the edges are golden. After 15 minutes, remove the beans from the oven and move the mushrooms to the top shelf. Bake for another 10 minutes, until the mushrooms are dried out and wrinkled. Allow both trays to cool.
  • Make the Patties: Place cashews in a food processor and blitz until they are a breadcrumb size (not powdered). Add the cooled beans, mushrooms, and carrots. Blitz on high for about 10 seconds until the mixture is chopped into a large crumb size. Add the breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt, and pepper. Blitz for 15-30 seconds until the mixture holds together like a meat burger mixture but with visible bits. Add the rice and shallots, and blitz for just 2 seconds until mixed in (avoid over-processing the rice). The mixture should hold together well to form patties, but not be sticky. If it’s too wet, add more breadcrumbs. If it’s too crumbly, blitz more. Shape the mixture into 4-6 patties, about 1.5-1.8 cm (0.6-0.7 inches) thick and 10 cm (4 inches) wide. Refrigerate for at least 1 hour.
  • Cook the Patties: Stove Method: Heat 2-3 tbsp olive oil in a skillet over medium to medium-high heat. Add 3-4 patties and cook for about 4 minutes until deep golden and crispy. Carefully flip and cook the other side for another 4 minutes. Place the patties on a paper towel-lined plate to absorb excess grease.
  • BBQ Method: Brush the BBQ and veggie patties with oil. Preheat the BBQ to medium-high heat and cook each side for about 4 minutes until a nice dark crust forms.
  • Assemble the Burgers: Toast the buns and spread the top bun with relish or sauce of your choice. Top with your desired burger fillings (lettuce, tomato, pickles, etc.), then add the veggie burger patty. Drizzle with more sauce if desired and serve immediately!
  • Enjoy your delicious, crispy Veggie Burgers! 🌱🍔

Notes

  • Adjust the consistency of the mixture with breadcrumbs if it’s too wet or blitz longer if it’s too dry.
  • Use gluten-free breadcrumbs for a gluten-free option.
  • For a vegan version, replace the egg with a flaxseed egg and omit the parmesan cheese.
  • These patties freeze well. For long-term storage, keep in an airtight container for up to 3 months
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