These vegan black bean burgers are so delicious and hearty that my meat eating family are completely smitten. The rich flavour of the beans combined with the earthiness of the mushrooms means that even meat eaters feel satisfied after eating one of these.
Best of all they're a doddle to make and each burger has only 142 calories!
If you are like me, and trying to follow a more plant based diet a couple of times a week, add this recipe to your repertoire - you'll save some money too!
🥘 What are the ingredients?
These spicy bean mushroom burgers are made with just one can, so this dish is very economical to make. I've also used plain white mushrooms.
The rest of the ingredients in this dish are half an onion, finely chopped, a clove of garlic and a good handful of chopped coriander.
For flavour I've used chipotle paste, which give these burgers a wonderfully smokey taste with a bit of heat. If you can't get hold of the paste use a teaspoon of chilli powder and half a teaspoon of smoked paprika. I've also added half a teaspoon of black pepper, but no salt. I find that canned beans often have salt added when they are processed.
For binding, I use two tablespoons of flour. These burgers are quite delicate so when you empty the beans from the tin reserve 2 tbsp of the bean juice, also known as aquafaba. The juice at the bottom of the tin will be thicker.
🔪 How to make the burgers
Chop the mushrooms and onions and dry fry over a medium heat, stirring, for a few minutes. The aim is to release some of the water from the raw vegetables so that the burgers stick together. Add the garlic for 1 minute.
Put the aquafaba in a bowl and whisk it until it's slightly bubbly.
Put the black beans in a large bowl with the pepper and chipotle paste. Use a fork or potato masher to break the beans up. You are not aiming for a puree as it's nice to have some texture.
Add the rest of the ingredients and mix well. If the mixture seems too wet add another tablespoon of flour.
Divide the mixture into four patties and lay on a tray of grease proof paper. I used crumpet moulds for ease, but it's easy to get a round shape. Refrigerate for at least 30 minutes to give them a chance to firm up.
Using a food processor
Cook the mushroom mixture first then simply put all of the ingredients into the food processor and pulse three times before dividing into patties.
⏲️ Cooking and serving the burgers.
When you are ready to cook, heat a tablespoon of oil in a frying pan over a medium heat and cook for 4 minutes before carefully turning over for a further 4 minutes.
Fill a toasted bun with your favourite accompaniments, some spicy relish or mayonnaise and enjoy.
I guarantee that even confirmed meat eaters will enjoy these burgers!
💭 Top Tips
However you make these it's important to rinse the canned beans in plenty of cold water to start with in a colander - but don't forget to reserve your aquafaba! Next, take a few sheets of kitchen paper and pat dry the beans to remove as much moisture as possible. You may prefer to line a baking sheet with kitchen paper and lay them out in a single layer then cover them with another layer. Please don't miss this bit out or you will find the burgers difficult to work with.
Instead of flour use dry breadcrumbs.
Use chestnut mushrooms for a deeper flavour or soak some porcini mushrooms in boiling water for 5 minutes then chop and add the cooked onions.
If you are not vegan you can use a beaten egg instead of the aquafaba.
I have frozen these before but I cook them first and then heat them in the oven as they become too wet when frozen.
🥗 Side dishes
- 235 g black beans canned, pre drained weight 400g
- 2 tbsp aquafaba from the can of beans
- 1 clove garlic finely chopped
- 1 tsp chipotle paste
- 10 g coriander chopped
- 100 g mushrooms rough chopped
- ½ tsp black pepper
- ½ onion finely chopped
- 2 tbsp flour
- 1 tbsp oil for frying
- Rinse the canned beans well in cold water then use kitchen paper to pat them dry.
- Whisk the aquafaba for 1 minute.
- Put all of the ingredients and the black beans into a food processor and pulse 3 times.
- Divide the mixture into 4 patties and place on grease proof paper in the fridge for at least 30 minutes to firm up.
- Heat the oil over a medium heat and fry for 4 minutes a side.
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