Delicious vegan black bean burgers that everyone can enjoy! You don't need to follow the recipe or amounts exactly — I never do. Serve with your favorite burger fixings and sweet potato fries.
Ingredients
- black beans: 1 can (15 ounce can, drained and rinsed)
- baby carrots: 3 piece (grated, optional)
- sweet onion: 0.33333 cup (chopped)
- green bell pepper: 0.25 cup (minced, optional)
- garlic: 1 Tbsp (minced)
- Chili-garlic sauce (such as Sriracha®): 3 Tbsp (to taste)
- cornstarch: 1 Tbsp
- warm water: 1 Tbsp
- chili powder: 1 tsp
- ground cumin: 1 tsp
- seafood seasoning (such as Old Bay®): 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- slices whole-wheat bread, torn into small crumbs: 2 piece
- unbleached flour: 0.75 cup (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Mash black beans in a bowl. Add carrots, onion, bell pepper, and garlic; mix well.
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Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.
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Stir chile-garlic sauce mixture into black bean mixture; mix in bread crumbs. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
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Spoon mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound; shape into burgers.
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Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes per side.
