Vegan Veggie Burger
A hearty and flavorful homemade black bean patty, perfectly seasoned and seared, served on a toasted whole wheat bun with crisp veggies and a creamy vegan aioli. This satisfying plant-based classic is made from scratch with fresh ingredients.
For 4 servings
Cook the black beans
- Soak the dried black beans in water overnight, or for at least 8 hours.
- Drain the soaking water and rinse the beans well.
- In a pressure cooker, combine the beans with 3 cups of fresh water. Cook on high pressure for 20-25 minutes.
- Allow the pressure to release naturally. Drain any excess water and let the beans cool slightly.
Make the vegan aioli
- In a small blender, combine the silken tofu, 1 minced garlic clove, lemon juice, dijon mustard, and a tiny pinch of salt.
- Blend until completely smooth and creamy.
- Set aside in the refrigerator while you prepare the patties.
Prepare the veggie patty mixture
- In a large bowl, add the cooked black beans. Mash them with a fork or potato masher until about half are broken down, leaving some texture.
- Add the chopped yellow onion, remaining minced garlic, breadcrumbs, ground cumin, smoked paprika, remaining salt, and black pepper.
- Mix everything together until well combined. Do not overmix.
Form and cook the patties
- Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown, crisp on the outside, and heated through.
Assemble the burgers
- While the patties are cooking, lightly toast the whole wheat buns.
- Spread a generous layer of the vegan aioli on the top and bottom buns.
- Place a cooked patty on the bottom bun, then top with a lettuce leaf, a slice of tomato, and a few rings of red onion.
- Place the top bun on and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For firmer patties, chill the mixture in the refrigerator for 20-30 minutes before shaping.
- 2To make your own breadcrumbs, toast a few slices of whole wheat bread until dry, then pulse in a food processor.
- 3Feel free to add other finely chopped veggies to the patty mix, like bell peppers or corn, for extra flavor and texture.
- 4Toasting the buns is a crucial step; it prevents them from getting soggy from the aioli and toppings.
- 5The patties can be made ahead and stored in the fridge for up to 3 days or frozen for later use.
Adapt it for your goals.
Gluten free
Use certified gluten-free breadcrumbs and serve on gluten-free buns or in a lettuce wrap.
spicySpicy
Add 1/2 teaspoon of red chili flakes or one finely chopped green chili to the patty mixture for a spicy kick.
high proteinHigh protein
Mix in 1/4 cup of cooked quinoa or crushed walnuts into the patty mixture for an extra protein boost.
quickQuick
If short on time, use one 15-ounce can of black beans (rinsed and drained) instead of cooking from scratch.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black beans are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of black beans and whole wheat provides a significant amount of dietary fiber, promoting digestive health and helping you feel full and satisfied.
Heart-Healthy
This burger is low in saturated fat and cholesterol-free. The fiber in beans can also help manage cholesterol levels, supporting cardiovascular health.
Provides Complex Carbohydrates
Whole wheat buns offer complex carbohydrates, which provide a steady release of energy without the sharp spikes associated with refined grains.
Frequently asked questions
Yes, this veggie burger is very healthy. It's packed with plant-based protein and fiber from black beans, and uses whole wheat buns for complex carbs. The homemade aioli is low in fat compared to traditional versions.
