Vegan Black Bean Burger

Skill Level
Easy
Makes
4 burgers

Our Organic Black Bean Soup mix, cooked with half the water, makes a terrific, timesaving, well-seasoned base for a vegan burger. The keys to getting an appealingly sturdy (rather than mushy) texture: Cool the beans thoroughly and stir in crunchy walnuts and chopped white onion.

 

Ingredients


  • Toppings: more mashed avocado, red chile, sprouts, and your favorite condiments
  • Toasted hamburger buns (4 1/2 to 5 in. wide) or lettuce leaves

 

Putting It All Together

  1. Prepare the Black Bean Soup per the pack directions, but use 1 cup water instead of 2 cups, simmer uncovered, and stir the soup occasionally to keep it from sticking. Spread out on a large plate or cutting board to cool. You should have a very thick, dryish bean paste.
  2. Mix cooled bean paste with all the other ingredients except the olive oil and form into 4 thick patties about 3 ½ in. wide (they’ll expand as they cook, unlike meat patties, which shrink).
  3. Heat a large frying pan over medium heat. Swirl in oil. When it shimmers, add patties and sear them, without moving, until they’re crusty and well browned underneath, about 5 minutes. Flip and cook the other side the same way.
  4. Make burgers with toppings and condiments (or use lettuce leaves instead of the bread).