An easy recipe for black bean burger patties! This is one of my favorite vegan burgers, made with black beans and veggies. The ingredients are simple (no processed vegan meat needed), but the taste is AMAZING! Very savory and flavorful, with a hearty meaty texture that is very satisfying.
[日本語のレシピはここをクリック]
Black Bean Burger
This black bean burger is one of the best burgers I’ve had, vegan or not! The black bean patties are extremely flavorful and hearty. The texture is quite meat-like, not mushy at all. Plus, the main ingredients are simple; black beans and sautéed veggies, plus some spices. No need to use any vegan meat or soy products for this recipe!
These black bean patties are easy to make, so go ahead and double or even triple the recipe. Make a big batch and store them in the freezer, that way you can enjoy these yummy black bean burgers anytime!
Ingredients You Need
Here is a list of the ingredients you’ll need to make these black bean burgers.
For the patties:
- black beans
- onion
- mushrooms
- panko breadcrumbs
- flax egg (ground flaxseed meal + water)
- vegan Worcestershire sauce
- miso
- ketchup
- cumin
- garlic powder
- onion powder
- smoked paprika
- salt
- pepper
For the burger:
- burger buns
- choice of toppings
Here are some topping ideas for this black bean burger:
- vegan cheese
- lettuce
- tomatoes
- avocado
- onions
- pickles
- jalapeños
- spicy mayo sauce (equal amounts of ketchup, Sriracha sauce and vegan mayo)
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Flax egg – in order to make flax egg, combine 1 tbsp ground flaxseed meal with 3 tbsp water and mix well. Let it sit in the refrigerator for 15~30 minutes until it thickens. For those in Japan, ground flaxseed meal is usually available in any supermarket. It’s called 亜麻仁(アマニ)粉末.
Panko breadcrumbs – if you don’t have panko breadcrumbs, you can use regular breadcrumbs or make your own.
To make panko:
- Remove the crust from a piece of white bread.
- Pulse the bread in a food processor to make coarse crumbs.
- Bake in the oven at 300 F/ 150 C degrees for about 5 minutes, until the crumbs are dry, but not toasted. You don’t want the crumbs to brown.
Worcestershire sauce – For those in Japan, I recently found vegan Worcestershire sauce at Green’s Vegetarian , and it was really good. Highly recommend! If you need to subsititute, use tamari or low sodium soy sauce. BBQ sauce would also work.
Burger buns – Alishan sells vegan burger buns. You could also make your own, they’re quite easy! Here is my recipe for Vegan Burger Buns.
Jalapeño – it’s best to use fresh, seeded jalapeños, but they might not be readily available, especially in Japan. In that case, use canned/jarred jalapeño (available at Kaldi Coffee Farm).
How To Make Black Bean Burgers
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. The whole process takes about 30 minutes, from start to finish.
Step 1: Prepare the beans
Drain, rinse and pat dry the black beans. Transfer them to a large bowl, and use a fork or a potato masher to partially mash them. You don’t want to mash them too much, you want to leave some chunks for texture.
Step 2: Sauté and Combine
Sauté diced onions and mushrooms, and add them to the bowl with the black beans and the rest of the patty ingredients. Mix to combine, and form patties.
Step 3: Fry
Heat some oil in a frying pan, and cook the patties on medium heat. Cook for about 5 minutes per side until well browned. Be careful when flipping the patties so that they do not fall apart.
Step 4: Assemble
Assemble the burger with your favorite toppings. And ENJOY!
How To Store
Keep cooked black bean patties in an airtight container in the fridge for up to 5 days. In the freezer, they will keep for two months.
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Black Bean Burger
Ingredients
For the Black Bean Patties
- 1 can (15 oz) black beans drained, rinsed and patted dry
- 1/2 onion finely chopped
- 1/2 cup shiitake mushrooms (3~4 pieces) finely chopped, can be subbed with other types of mushrooms
- 1/2 cup panko breadcrumbs see Ingredient Notes on how to make your own panko
- 1 flax egg 1 tbsp ground flaxseed meal + 3 tbsp water
- 1 tbsp vegan Worcestershire sauce see Ingredient Notes for substitutions
- 1 tbsp ketchup
- 2 tsp miso paste
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- a pinch of salt and pepper
- 4 burger buns see Ingredient Notes for vegan options
Topping Suggestions
- veggies such as lettuce, tomatoes, avocado, onions
- vegan cheese
- pickles or jalepenos
- spicy mayo equal amounts of ketchup, Sriracha sauce and vegan mayo
Instructions
- Make Flax Egg: Combine ground flaxseed meal and water, and mix well. Let it sit in the fridge for 15~30 minutes until it thickens.
- Drain, rinse and pat dry the black beans. Transfer them to a large bowl, and use a fork or a potato masher to partially mash them. You don't want to mash them too much, you want to leave some chunks for texture.
- Heat some oil in a pan and sauté chopped onions and mushrooms. Cook on medium for about 5 minutes until the onions are soft and translucent. Let it cool.
- Add sautéed onions and mushrooms, flax egg, and the rest of the patty ingredients to the large bowl with black beans. Mix to combine. Divide the mixture equally to form 4 patties.
- Heat oil in a frying pan, and cook the patties on medium heat. Cook for about 5 minutes per side until well browned. Be careful when flipping the patties so that they do not fall apart.Alternative Cooking Method:You could also bake the patties in an oven. Place the patties on a baking sheet lined with parchment paper, and bake for 15 minutes at 200C/400F. Carefully flip the patties over half-way thru baking.
- Serve while warm over vegan burger buns and your choice of toppings. Enjoy!
ヘルシー・ヴィーガンバガーのレシピ
美味しいベジバーガーのレシピを紹介します！
ガッツリ、アメリカンなこの見た目！食べごたえも満点ですが、実はヘルシーなバーガーなんです。ベースはブラックビーンズ（洋黒豆）、玉ねぎと椎茸、色々なスパイス。加工されたヴィーガンミートや大豆ミートを使わなくてもジューシーな「肉感」が出せます。
この栄養たっぶりのヴィーガンバーガーを是非お試しください！
必要な材料
ブラックビーンズ 調理が簡単なので、缶（水煮）のブラックビーンズを使います。
玉ねぎ
椎茸
パン粉
フラックス・卵 ヴィーガン料理には欠かせない卵代用品です。亜麻仁の粉末大さじ１+ 水大さじ３をよく混ぜ合わせて、15~30分冷蔵庫で寝かせる。とろみが出たら出来上がりです。
ウスターソース ヴィーガンのウスターソースがGreen’s Vegetarianで売っています。ウスターソースが無ければ、とんかつソースかバーベキューソースでもOKです。
味噌
ケチャップ
クミンパウダー
ガーリックパウダー
オニオンパウダー
スモークパプリカ
塩とコショウ
ハンバーガー用バンズ ヴィーガンバンズは手作りです。レシピはここをクリックしてください。市販の物でしたら、Alishanで売っています。
レシピの詳細は下部のレシピカードをご覧ください。
栄養満点のヴィーガンバーガーのレシピ
Ingredients
- フラックスシード（亜麻仁）粉末 大さじ1
- 水 大さじ3
- ブラックビーンズ、水切り 1缶（425g）
- 玉ねぎ、みじん切り 1/2個
- 椎茸、みじん切り 1/2カップ 3~4枚
- パン粉 1/2カップ
- ウスターソース 大さじ1
- ケチャップ 大さじ1
- 味噌 小さじ2
- クミンパウダー 小さじ1
- ガーリックパウダー 小さじ1
- スモークパプリカ 小さじ1
- オニオンパウダー 小さじ 1/2
- 塩とコショウ ひとつまみ
- バーガー用バンズ 4個
スパイシーマヨソース
- ヴィーガンマヨ、ケチャップとチリソース（スラチャーソース）を1:1:1で混ぜ合わせる
オススメのトッピング
- ヴィーガンチーズ、レタス、トマト、アボカド、玉ねぎ、ピクルスなど
Instructions
- フラックス卵を作る：亜麻仁の粉末と水をよく混ぜ合わせて、15~30分冷蔵庫で寝かせる。しっかりとろみが出たら出来上がりです。
- ブラックビーンズは水切りして、キッチンペーパーなどでしっかり水気をとる。大きめのボウルに移し、フォークかマッシャーでつぶす。（多少は粒が残っていた方が食感がいいので、つぶしすぎないようにしてください）
- フライパンに油を敷いて、玉ねぎと椎茸を中火で炒める。玉ねぎがしんなりするまで5分炒める。
- ブラックビーンズの入ったボウルに炒めた玉ねぎと椎茸、フラックス卵、残りの材料を全て入れて混ぜる。４等分に分けて、円形に成形する。
- 熱したフライパンに油を敷き、中火でパティを焼く。片面5分焼き、焼き色が付いたら、ひっくり返してさらに５分焼く。（ひっくり返す時は、パティが崩れないように注意してください）
- バンズにパティとスパイシーマヨソース、お好みのトッピングをのせて出来上がりです！
