Fat-Free Baked Mexican Black Bean Burgers

These Vegan Baked Black Bean Burgers are the best you’ll try! They are packed with amazing depth of flavor, no bland burgers here! They are also a hearty, chewy texture and are baked, not friend, as well as oil-free!

Recipe by: thevegan8.com

Servings: 6 burgers

Ingredients

1 packed cup (150g) red bell pepper, finely chopped
5 small red potatoes (410 g, you will need 1 cup packed cooked mashed red potatoes)
two 15 oz cans no-sodium black beans, drained and rinsed
3/4 cup mild or medium heat smooth runny salsa (I like Trader Joe’s salsa)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/2 teaspoon ground oregano spice (optional)
1/4 cup medium grind coarse cornmeal (it MUST be the one labeled “medium grind”, regular cornmeal is too fine and will make these dry/crumbly (I used this one by Bob’s Red Mill)
For serving Mexican Tahini Sauce is amazing on the burgers

NOTE

Weigh your measurements if possible so the texture/moisture level turns out correctly with these burgers, as it’s easy to pack too much potato or not enough and it affect the texture. Make sure to use a runny salsa, not a thick chunky one, as this adds moisture, and pick one with a flavor you love, since the burgers will reflect that flavor. I would pick a mild or medium heat, or the burgers will be too spicy.

Instructions

  1. Preheat an oven to 400°F. Place the finely chopped bell peppers on a sheet pan lined with parchment paper. Roast for 10 minutes, they will finish cooking later in the burgers. Lower the heat to 375°F.
  2. Cook the potatoes either in the microwave (whole with the skins on so they keep their moisture) wrapped in a wet papertowel until soft and tender. Or, you can roast them if you like, but I don’t recommend boiling them because excess water will get into them and make the burgers mushy. Peel and mash them completely with a fork and measure out 1 full cup packed tightly and then leveled off. You may have a bit extra, so just eat it.
  3. Pat dry the drained beans with a papertowel. REMOVE 1 cup of the black beans and add them to a large mixing bowl. Add the remaining beans to a food processor. Add the reserved potatoes to the processor. Pulse until it all comes together in a sticky, thick mashed paste and basically all the beans are well mixed in with the potatoes. It should only take a few pulses. Don’t over process it because all the starches from the potato will make them extra glue-y and hard to mix with the remaining ingredients. READ MORE

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