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Cooking: Vegan Black Bean Burger


RECIPE: Vegan Black Bean Burger

1¼ pound black beans (dry)

¾ teaspoon kosher salt

7 cups water

5 ounce green pepper, diced

5 ounce red pepper, diced

5 ounce onion, diced

1 jalapeno, diced

2 tablespoon olive oil

1¼ tablespoon minced garlic

1 teaspoon chili powder

2 teaspoon cumin

1 teaspoon cayenne pepper

¾ teaspoon kosher salt

¾ teaspoon black pepper

2½ cups vegan panko breadcrumbs

2 tablespoon egg replacer (Saranac uses Ener-G brand)

½ cup water 


1. Rinse beans and add to small stockpot with kosher salt and water.

2. Bring to a boil, reduce to simmer, and cook until tender, approximately 1 hour and 45 minutes.

3. When done, drain and cool.

4. Sauté diced onion, peppers and jalapeno in olive oil until onions are translucent.

5. Add garlic and sauté a few minutes to aromatic.

6. Remove from heat and cool completely.

7. Using a food processor, pulse cooled black beans until fairly well blended, then place in a mixing bowl.

8. Add cooled vegetables to beans.

9. In a small cup, mix spices together until well blended. Add to bean/vegetable mixture.

10.  In a small cup, mix egg replacer and water until frothy.

11.  Add panko breadcrumbs and egg replacer to bean/vegetable mixture and mix together by hand until everything is incorporated and you can make a ball out of the mixture. Add a bit more water if it's too dry.

12.  Weigh each ball to 4 ounces, place between two pieces of wax paper and hand-press to form patties. NOTE: These work best if you make them ahead and chill until ready to cook. These also freeze well. Makes 10-12 patties.

To cook, add oil to hot, non-stick sauté pan or flat griddle and sear until a light crust forms. Flip over to cook the other side. Cheese optional. Serve on grilled bun with mayo (plain, vegan or spicy variation on either). Add lettuce, tomato and onion.

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