A damn fine vegan black bean burger that ticks all the boxes. Moist, firm, tasty as heck and of course numero uno – it doesn’t fall apart when cooking!
Hallelujah, this may be my best vege burger yet! I’m sure anyone who’s been vegetarian or vegan for any number of years will sympathise with my quest for the perfect homemade burger pattie. I’ve tried so many different combinations of veges, grains and legumes, with and without egg, with and without breadcrumbs, with and without flour, and so on and so on, that I’ve lost count of attempts and lost track of what has worked, and what has turned into a delicious but broken mess in my frypan.
The search is over. This vegan black bean burger mixture is thick, molds really well into perfect pattie shapes, very importantly it *stays* in those perfect pattie shapes while cooking, and it tastes great too. Although, anyone else who is also on this quest knows that by now the taste is almost irrelevant, I just want the darn things to stay together!
Laughs aside, this paprika, cumin and coriander (cilantro) flavoured burger is delicious. It’s also high in protein, iron and fibre, gluten free, and doesn’t require a food processor – which is great if you don’t have one, and also great if you do have one but hate washing it. Heh.
A well bound bean burger
I think the well bound nature of this burger may be down to the inclusion of a very thick chia seed gel.
Now for all you chia pudding haters out there (I don’t understand, but know you exist), before getting all grossed out by the above gel – remember this gets mixed in really well with a bunch of other stuff. You can’t even tell it’s there.
And if you’re new to chia seeds, they’re tiny little nutrition powerhouses you can pick up from the bulk bins at the supermarket. When added to liquid they swell and create a gel. They’re commonly used in chia puddings and DIY energy drinks, and work really well as a thickening agent and/or egg replacer in some recipes.
This is really a very simple (and affordable) recipe, that just works. Look at this burger pattie perfection:
If you like, you can also press the patties into a dish of panko crumbs to create a crispy outer. That’s optional, but works perfectly. Six patties, ready to roll:
This recipe makes six patties. One fully stacked burger is the right serving size for me, and you could also serve the patties alongside salad for a lighter meal. You do you.
- 1 tbsp chia seeds
- 1 can black beans drained
- 1/2 cup rolled oats (gluten free if required)
- 1 onion finely chopped
- 2 cloves garlic crushed or grated
- 1/2 cup coriander (cilantro) finely chopped
- 1 tbsp tomato sauce (ketchup - check label if gluten free)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- Pinch of cayenne pepper or chilli flakes optional
- Panko crumbs to coat (gluten free if required), optional
- Mix chia seeds with 3 tbsp of water and set aside for 5-10 minutes to thicken. Stir to loosen a bit - the mixture will be very thick and gloopy.
- Roughly mash black beans.
- Add all ingredients (except the panko crumbs) and mix well to combine. You want to make sure the chia seeds are evenly mixed through.
- Using your hands, roll mixture into six even sized balls and flatten into a pattie shape, about 1.25cm (0.5in) thick.
- If using, press patties into panko crumbs on both sides. Put finished patties on a plate or baking tray, and into the fridge to firm up for an hour or two.
- When ready to eat, pan fry until golden on both sides.