Nothing beats a seriously good veggie burger with its crispy outside seared from the cast iron skillet to its meaty inside loaded with veggies. This feel good recipe is a must in any household. Plus when you make this ahead, it comes in clutch for a quick and easy weeknight meal!
Preheat your oven to 350F and slide the beans in. Let them bake for 15 minutes until they dry out nicely. While the beans bake, make your flax seed egg by mixing 2 Tbsp flax with 6 Tbsp water (omit if you are using 2 chicken eggs).
Next get everything chopped up – bell peppers, onions and garlic – if using freshy fresh.
Sauté those veggies up with a little olive oil until they are fragrant, tender, and the onions start to become translucent. Add those babies to a food processor or powerful blender (I love to use my Vitamix) along with the remaining ingredients until the Worcestershire sauce.
If you like chunky burgers you can add the blender contents and to a large bowl with the beans and mash the mixture with a fork. If you like a creamier burger, blend the beans and remaining ingredients until the Worcestershire sauce until desired consistency.
You can use a patty kit like the one pictured for nice, uniform burgers or hand mold them at about 1/3 cup of mixture each.
This is a great recipe to make ahead and freeze for a later date. Freeze them individually at first, then transfer them to a ziplock bag with wax paper in between each for easy weeknight meals!
- On a cast iron skillet: Sear your patty over medium heat for 3-5 minutes on each side.
- On the grill: Place the patty on aluminum foil and grill for 8 minutes each side
Serve it up with your favorite toppings and sauce. I really liked it with a Carolina BBQ Sauce, broccoli sprouts, fresh tomato slice, and a little mayo! Comment below and let us know what you think!
Back in Black Burgers
Black bean burgers so good they’ll put Five Guys out of business.
- 2 14 oz cans black beans well drained, rinsed and patted dry.
- 2 tbsp ground flaxseeds can use 2 eggs instead
- 6 tbsp warm water omit if using eggs
- 1/2 tbsp extra virgin olive oil
- 3/4 cup bell pepper finely chopped, seeds removed
- 1 cup yellow onion finely chopped
- 3 cloves garlic
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1/2 cup rolled oats vigorously massaged between hands to make for a finer consistency
- 1 pepper chipotle pepper
- 1 tbsp Worcestershire sauce Try Annie’s Organic for a vegan option
- 1 tbsp water only if consistency is too dry
- 6 bun whole wheat
- 1 each avocado more if thats your jam
- 2 each tomato sliced
- 3 cups lettuce of choice
- 1/2 medium red onion thinly sliced
- 6 spears pickle spears
Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
While beans are baking, add 2 Tbsp ground flax to 6 Tbsp warm water. Stir to combine. Set aside for at least 5 minutes to gelatinize.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out with a paper towel.
Place skillet ingredients in a large bowl, food processor, or blender with the remaining ingredients until Worcestershire sauce. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each. You can use a burger patty maker for this to make things super easy, clean and uniform.
Grill or sauté the burgers on a cast iron skillet for best results.
TO GRILL: Place patties on aluminum foil and grill 8 minutes on each side.
TO SAUTÉ: Preheat cast iron skillet on medium heat, add a small amount of oil to the pan to prevent sticking. Sauté burgers for 4 minutes each side until they start to brown slightly.
Make these burgers ahead of time for a super speedy week night dinner. You can grill, sauté, or bake these burgers straight from the freezer. Simply adding on a few minutes until the burger is warmed through.