Bean burgers can be as simple or as complex as you make them. What you are trying to achieve is a patty that sticks well enough together, tastes delicious, and has a nice chewy texture. And of course, all this using nutritious whole foods! The patties can easily be cooked on the stovetop or baked in the oven. Rest time in the fridge is important as it helps the ingredients bind together. Home-made patties do tend to be less robust than store-bought ones, so if you plan on barbecuing them, I suggest using a recipe that you have tested before and pre-baking in the oven as extra insurance so they don’t fall apart. A bit of extra wheat gluten will help, too. If you plan on freezing some, bake them first and then wrap in parchment paper then store in air-tight bags in sets of 4-6 depending on your family size. Then, just thaw and reheat them in the pan about 5 minutes per side.
How to make a vegan burger (or beanballs, or beanloaf...)
Ingredients
- 3 cups cooked beans black, adzuki, kidney, black-eyed peas, chickpeas…
- 1 to 1.5 cups shredded vegetables carrots, beets, sweet potatoes, red peppers, winter squash; avoid wet veggies like zucchini
- 1 to 2 cups starchy binder cooked brown rice, bread crumbs, oats
- Aromatics and seasonings some chopped onion, garlic, herbs, spices, chili peppers, salt and pepper, vegan Worcestershire sauce, ketchup, barbecue sauce, tamari, etc.
- 1/2 cups Herbs or other greens (optional) chopped very small
- Extra binder (optional but desirable) 2 Tbsp ground flax seed mixed with 4 Tbsp water; or 1 Tbsp cornstarch or arrowroot powder; or up to 1 cup vital wheat gluten
- Toppings of your choice chutney, vegan mayo, nut spread, hummus, avocado, salsa, tomato slices, a few leaves of lettuce, sautéed mushrooms, caramelized onions, pickles, etc...
- Bun or wrap or lettuce, to hold the patty
Instructions
- In the food processor, blend vegetables, beans and binder(s), adding ingredients 2 cups at a time until well integrated, but still chunky. Start with the vegetables so they are shredded in small-enough pieces.
- Add seasonings, herbs/greens, and flax/chia seed mixture and/or cornstarch/arrowroot, and mix throughout. Do not allow to turn to mush.
- Refrigerate the mix for at least 30 minutes.
- Form into patties (or balls; see note) and cook on the stovetop (about 8 minutes per side on medium-high heat, using a little bit of oil in the pan) or bake in the oven (on a baking sheet lined with parchment paper, at 400F for about 20 minutes, flipping halfway if you remember).
- Serve on the bun of your choice, or use lettuce leaves to hold your burger instead. Add your favorite toppings, such as chutney, vegan mayo, nut spread, hummus, avocado, salsa, tomato slices, a few leaves of lettuce, sautéed mushrooms, caramelized onions, pickles, or whatever rocks your burger. Enjoy with a side of oven fries.
