Vegan Black Bean Burger
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.
- 1 pack (5.8 oz) Patagonia Provisions Organic Black Bean Soup
- ¾ cup finely chopped organic walnuts, such as Old Dog Ranch Organic Raw Walnuts
- 1 thick piece of whole-grain bread, torn into fine shreds (about ½ cup)
- 1 cup coarsely shredded sharp cheddar vegan cheese
- ⅓ cup finely chopped sweet white onion
- 1 large avocado, mashed (about ½ cup)
- 1 tsp. mild red ground chile
- 2 tsp. lime juice, plus more to taste
- 2 tbsp. extra-virgin olive oil
- 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
- 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.
- 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).
- 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.
- Make burgers with toppings and condiments (or use lettuce leaves instead of the bread).