This one nails it! I've tried so many vegan and gluten-free black bean burgers, albeit at my creation or out and about, but I was so happy when I created this recipe and haven’t changed a thing. Part of the secret is drying the beans in the oven before mixing all the ingredients. Do not miss this step!
2 cans black beans, drained, rinsed and patted dry
1 cup walnuts
½ cup ground chia seeds
¼ cup water (or 1 tbsp EVOO)
¾ cup finely chopped red pepper
1 cup finely chopped yellow onion
4 garlic cloves, peeled and minced
1 tsp chili powder
¼ tsp smoked paprika
2 tbsp ketchup
Pinch Himalayan sea salt
Pinch of black pepper
Preheat oven to 325F
Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out
Saute the red pepper, onion and garlic over high heat (if using water) for about five minutes—add more water if needed to keep from sticking. Use medium heat if using EVOO.
Gently blot some of the moisture off the peppers, onion and garlic (another reason why water is better to use).
In a food processer, first blend the chia seeds and walnuts. Do not over pulse, but make sure they're finely chopped. Then add your dry spices and combine all the dry ingredients.
Add the onion mixture and ketchup to the food processor and pulse everything together.
Then add the black beans and either mash the mixture with a fork or pulse it in the blender (the fork mashing gives it better texture as you don’t wholly mash all the beans, but sometimes it’s easier to pulse it in the food processor.
Turn over up to 375F
I use a 1/3 measuring cup to form the patties.
Place the patties on a parchment paper-lined baking sheet and bake at 375F for 10 minutes on each side (20 minutes total), or if you want to cook them on the stove, add a tablespoon of oil and cook until brown on the bottom (about 5 minutes). Flip and cook for another 5 minutes (or until the bottom is brown)
I usually double the batch to freeze some (such a blessing to have these handy!). I put the patties on a parchment paper-lined pan, freeze for an hour, and then stack the frozen patties, placing a small parchment square between each one.
They’re great to eat plain—or I’ll add my favorite Creamy Avocado and Cabbage Slaw recipe, which is excellent served on top of these burgers! I wrap mine in lettuce.