Meatless Black Bean Burgers recipe
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Ingredients
- 2 (15 ounce) cans black beans, rinsed and drained 1 cup bread crumbs ½ cup finely chopped red bell pepper ½ cup finely chopped green bell pepper 1 medium onion, finely chopped 2 large eggs 2 tablespoons hickory-flavored barbecue sauce 2 tablespoons nutritional yeast 2 tablespoons salt 1 tablespoon olive oil 1 tablespoon taco seasoning 1 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon chili sauce 1 tablespoon vegetable oil, or as needed 6 tablespoons mayonnaise 1 tablespoon vegan bacon bits 1 tablespoon relish 1 teaspoon apple cider vinegar 1 teaspoon tomato paste 8 slices Monterey Jack cheese 8 large hamburger buns, split and toasted
Nutrition Info
- 660.8 caloriescarbohydrate: 78.4 gcholesterol: 75.7 mgfat: 27.3 gfiber: 12.1 gprotein: 26.1 gsaturatedFat: 8.8 gservingSize: -sodium: 3197.5 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Meatless Black Bean Burgers
Directions
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Puree black beans in a food processor, or mash with a fork.
Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.