This is not your average black bean burger. This can satisfy any carnivore’s burger cravings. My husband ate two of them standing over the kitchen counter before taking the other two to the dinner table. And he kept asking what was in there. On top of that these are extremely fast to make if you have cooked black beans on hand, or a can of black beans in your pantry.
2 cups cooked black beans, rinsed and drained
1/2 cup vital wheat gluten
1/2 cup breadcrumbs
4 tablespoons olive oil, divided
1 red onion, finely chopped
1 ts chili powder
1 ts smoked sweet paprika
1 ts sea salt
1/2 cup chopped fresh parsley
1/4 cup water
In a nonstick skillet, heat 2 TB of olive oil over medium heat. Add the onions and cook for about 15 minutes, until lightly browned. Place the onions in a large bowl and add the beans, gluten, breadcrumbs, chili, smoked paprika, salt, parsley and water. Use a fork or your hands to mash and mix everything together. In a nonstick skillet (you can use the same one you used for the onions) heat the other 2 TB of olive oil over medium heat. Form the bean mixture into patties and cook for about 3 minutes on each side. You can also bake these for about 10-15 minutes but they will become more dry. To assemble the burgers slice buns in the middle, spread some vegan mayo, a lettuce leaf, your black bean patty, 1 slice of red onion, 1 slice of tomato, ketchup, mustard and any other burger favorites you may have. Pickle on the side is optional but we absolutely love it. Enjoy!