Over the weekend I was playing around with a basic bean burger to make it more flavorful, and I think I may have struck success! This burger is tasty and filling, and like always you can modify the ingredients to your tastes or dietary choices. I ended up using salt free wheat crackers for my bread crumbs and blended them into a bread crumb consistency because I had no bread crumbs. I hope you enjoy this recipe and give it a try this spring and summer!
Bean Burger Serves :3
- 1 15 oz. can or packet of black beans (If you use dried beans from a local source
, soak ¾ of a cup of beans prior to cooking) - 1 Tablespoon vegan mayonnaise (I used Veganaise)
- ½ cup bread crumbs or salt free crackers of your choosing (blend until the consistency of bread crumbs)
- ½ teaspoon cumin
- ½ teaspoon of paprika
- ½ teaspoon of chili powder
- Salt and pepper to taste
- The zest and juice of ½ a lime
- Cilantro microgreens
- Buns or lettuce of your choosing
Vegan Lime Aioli
- 2 Tablespoons vegan mayonnaise
- The juice and zest of ½ a lime
- ½ teaspoon of cumin
- Salt and pepper to taste
Directions
- Open the can/package of beans or cook the beans and drain.
- Place the beans and vegan mayonnaise in a bowl, and with a potato masher pound until smooth (you can use a food processor if you prefer).
- Mix in the ½ cup of bread crumbs, lime juice and zest, and seasonings (cumin, paprika, chili powder, and salt and pepper).
- Form into burgers.
- You can grill the burgers for 4 minutes on each side (if you use this method you will want to spray the grill with a nonstick cooking spray, or over the stove top add ½ teaspoon of olive oil to a pan and allow to heat up.
- Add the burger to the pan and allow to cook for 3 minutes on each side or until desired crispiness.
- Place the burger on a bun or on a bed of greens of your choosing.
- Place 2 tablespoons of vegan mayonnaise in a bowl and mix with the juice and zest of the lime, cumin, and salt and pepper.
- Spread the aioli over the burger and top with cilantro microgreens.
- Enjoy!