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
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
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.
- 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.
- 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.
- 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