Vegan Black Bean Burgers

Source

https://lovingitvegan.com/vegan-black-bean-burgers/

Ingredients

• 100g walnuts (~1 cup)
• 1 medium onion, chopped
• 1 tsp crushed garlic
• 15ml olive oil (1 Tbsp)
• 1 × 15-ounce can black beans (~425g), drained very well
• ½ tsp smoked paprika
• ½ tsp coriander powder
• ½ tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• 30ml tomato paste (2 Tbsp)
• ½ tsp salt
• ¼ tsp ground black pepper
• 63g all-purpose flour (~½ cup) — adjust as needed
• 30ml olive oil (2 Tbsp) for frying
• 30ml vegan barbecue sauce (2 Tbsp) for basting

For Serving (Optional)

• Hamburger buns
• Lettuce, pickles, sliced tomato, guacamole, sliced red onion

Instructions

1. Walnuts: Process to crumbly texture. Transfer to mixing bowl.
2. Sauté: Cook onion and garlic in olive oil until softened.
3. Blend: Add cooked onion/garlic to food processor with black beans, smoked paprika, coriander, cumin, onion powder, garlic powder, tomato paste, salt, pepper. Blend smooth.
4. Combine: Transfer to bowl with walnuts. Add flour and mix. If still very wet, add more flour 1 Tbsp at a time.
5. Form patties: Divide into 4 equal sections. Form patties (use parchment + glass base or round cutter). Place on floured baking tray.
6. Chill: Freeze 30 min to firm up.
7. Fry: Heat olive oil. Fry 5 min per side, brushing BBQ sauce on top after first flip. Cook 5 min on second side.
8. Serve: On buns with toppings.

Tips & Notes

• Makes 4 thick patties (or 6 thinner/crispier).
• Drain beans VERY well — wet beans = more flour needed.
• Flour is flexible: ½ cup usually enough, but may need 2 extra Tbsp.
• Freeze: Patties can be frozen cooked or uncooked. Thaw overnight.
• Gluten-free: Swap to GF flour blend (untested but likely fine).
• Nutrition per burger (patty only): 434 kcal, 39.4g carbs, 11.2g protein, 27.1g fat.