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A hearty and flavorful vegan burger made from black beans, spices, and whole wheat breadcrumbs. Pan-fried to perfection and served on a toasted bun, it's a satisfying and healthy plant-based meal ready in under 30 minutes.
For 4 servings
Prepare the flax egg and bean mixture
Form the patties
Cook the bean burgers
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A hearty and flavorful vegan burger made from black beans, spices, and whole wheat breadcrumbs. Pan-fried to perfection and served on a toasted bun, it's a satisfying and healthy plant-based meal ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 224.74 calories per serving with 11.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and serve
Use certified gluten-free breadcrumbs and serve on gluten-free buns or in a lettuce wrap.
Add 1 finely chopped jalapeño or 1/4 teaspoon of cayenne pepper to the bean mixture for a spicy kick.
To reduce oil, bake the patties on a parchment-lined baking sheet at 375°F (190°C) for 10-12 minutes per side.
Make smaller, slider-sized patties and serve on mini buns. Omit the raw onion if preferred.
Black beans and whole wheat buns provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
This burger offers a solid source of protein from black beans, essential for muscle repair and overall body function, without the saturated fat of meat.
Being free of cholesterol and low in saturated fat, this vegan burger is a heart-friendly option compared to traditional red meat burgers.
Yes, this vegan bean burger is a healthy choice. It's high in fiber and plant-based protein from the black beans and uses a whole wheat bun for complex carbohydrates. It's also low in saturated fat compared to traditional beef burgers.
One complete burger, including the patty, whole wheat bun, and toppings, contains approximately 280-300 calories, making it a light yet satisfying meal.
Absolutely. You can prepare the uncooked patties and store them in an airtight container in the refrigerator for up to 3 days. Cook them just before serving for the best texture.
If your burgers are too crumbly, it might be because the mixture is too dry or lacks enough binder. Ensure your flax egg has thickened properly. If still too dry, add a tablespoon of water or a little more mashed beans. Chilling the patties before cooking also helps them hold their shape.
Yes, you can substitute black beans with pinto beans, kidney beans, or even chickpeas. The flavor and texture will be slightly different but still delicious.
