:max_bytes(150000):strip_icc()/5483903-vegan-black-bean-burgers-Katherine-Martinelli-4x3-1-616b5f495b5d4feda989bd0348910b40.jpg)
Delicious vegan black bean burgers that everyone can enjoy! You don’t need to follow the recipe or amounts exactly — I never do. Serve with your favorite burger fixings and sweet potato fries.
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 3 baby carrots, grated (Optional)
- 1/3 cup chopped sweet onion
- ¼ cup minced green bell pepper (Optional)
- 1 tablespoon minced garlic
- 3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 slices whole-wheat bread, torn into small crumbs
- ¾ cup unbleached flour, or as needed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 2
Mash black beans in a bowl. Add carrots, onion, bell pepper, and garlic; mix well.
Step 3
Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.
Step 4
Stir chile-garlic sauce mixture into black bean mixture; mix in bread crumbs. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
Step 5
Spoon mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound; shape into burgers.
Step 6
Bake in the preheated oven until cooked in the center and crisp on the outside, about 10 minutes per side.
Tips
One egg can be substituted for cornstarch, but the recipe will not be vegan.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 2% |
| Sodium1264mg | 55% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber11g | 40% |
| Total Sugars4g | |
| Protein12g | |
| Vitamin C17mg | 83% |
| Calcium86mg | 7% |
| Iron5mg | 26% |
| Potassium602mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
We loved these! My black bean loving daughter devoured an entire burger. I chose to skip the flour and bread in favor of a bit of panko. I did still add the cornstarch. To help the burgers stay together I chilled the finished mixture a few hours then formed the parties in wax paper and put in the freezers to set up a bit more. Next time I think I will go a step further and pre bake so I can allow them to sit out a bit and dry out so they form a nice crispy outside when placed under the broiler for 10 minutes or so.
I added carrots, pre grilled corn I had left over, green onion, and garlic for my veg and to add some smoky flavor I added smoked paprika.
-
I made this with leftover black beans from black beans and rice, added a few extra seasonings, the bread and some flour, and cooked as directed. They turned out amazing!
-
Horribly dry, deffinatly needs some tweaking .
-
LOVED this! I had a black bean burger in local restaurant and looked for a recipe I could try at home. This is perfect! I used a Silpat mat and a dab of olive oil. That gave it a little crisp in the oven. Followed the recipe to the “t” and came out great. Would love to reheat it on the top rack of the grill. Mmmmm
-
I wanted it as a finger food, so I made it like falafel, it was DELICIOUS! Instead of burgers, shape like teaspoon-size meatballs. Deep fry in very hot oil. They are very tasty, so don’t over-do the condiments. Just serve with pita triangles & cucumber sauce (or sour cream).
-
Very nice! I played with the spices & thickeners a little bit: only used 1 T of Sriracha and added an extra T of water to account for the lost moisture; in place of Old Bay, used a mix of celery salt, black pepper, & Tagine Spice from Williams-Sonoma; used Harissa Spice from Williams-Sonoma in place of chili powder; used 2 T of flour instead of 1 T of corn starch; minced 3 cloves fresh garlic; only used 1/4 c flour instead of 3/4 cup because it got sticky quickly. Also cooked for 5 minutes extra on each side because they were too soft on the outside after only 10.
It was somewhat crisp on the outside and sort of creamy on the inside. Served these on toasted whole wheat bagel thins, with a sauteed carrot and sweet onion topping. Had a side of creamy vegan broccoli soup, and strawberries with white wine for dessert.
My mom is sensitive to spice, which is why I limited the Sriracha. However she said that it was still almost too spicy for her. I added a little Sriracha & mustard on top of mine and that was the right amount for me.Though this yielded four solid patties, I wish there was more of a meaty texture. I may experiment with mushrooms on the inside and a bread crumb coating on the outside. Not flawless, but a nice working recipe for this veggie burger beginner.
-
This was sooooo delicious. I made an avocado sauce for the burgers and served it all on steamed kale. LOVE.
-
These were really, really good! I’ve never made a veggie-based burger before and it was very easy and delicious! I’m not a huge Sriracha fan but am a HUGE Old Bay fan, so I upped it to a tablespoon of Old Bay and then added 1 more T of water and 1 T of white vinegar to make up for the moisture from the missing Sriracha. I then dressed the bun like I usually would – lettuce, onion, tomato, ketchup, mustard, and even a little vegan mayo.
The best part is that my 2 year old was curious and I broke off a piece and she LOVED it. It’s a huge personal win for me because the rest of the family typically turns their noses up at my veggie creations/substitutions. A winner all around!
-
Soooo yummy! My whole family loved it, including myself. My husband was a bit hesitant that it wasn’t beef, but during supper he said it was really good, and after supper and he said they were really filling! My daughter said she really liked it but it was a bit spicy for her, so I will make a double batch next time and make a couple patties less spicy. Hopefully it works to freeze patties for another day I think bean burgers are a good idea. I will keep you all posted. This one is a winner.
-
These are super tasty and good. My DH thinks they are better than MorningStar. I make a batch, cooked on parchment paper, and then freeze them in a gallon bag. They can then be taken out individually and zapped for a minute for a hot lunch. I use frozen corn instead of the pepper and carrots. And, I use cooked dried beans instead of canned for less sodium. Great recipe!
-
nice and easy, i made it gluten free by substituting cooked brown rice for the whole wheat bread, with great results.
-
wish they were a little more moist
-
Sooo good. Seriously, like the best thing I have tasted. So moist and yummy. This are now a staple in my family after only making them twice. The key is to really mash it all good to make a paste to keep the patties together. The second time I made them I added mushrooms, really good too.
-
Made these for my black bean loving vegan toddler. She really liked them! I swapped out the Sriracha for ketchup since I thought they would be too spicy for her otherwise. I subbed one oat bran pita for the two slices of bread, and blended the pita in the food processor before mixing it in. I only used a little flour as prior reviews said the burgers came out a little dry. I was able to get 11 mini burgers out of the recipe. Very moist and tasty!
-
I did not use the seafood seasoning (didn’t feel like spending $6+ on it at the store) and they still turned out great! I used panko crumbs instead of bread and tossed in an egg instead of cornstarch. I ate it on a kaiser roll with jalape?o mustard, ketchup, vegan mayo, dill pickles, and mixed greens — amazing!!
-
This is very good…only needs 1/8 cup flour, if that. I like another reviewers idea of using panko crumbs instead. I may try that. My meat-only eating husband even loved them. I also did not have the sriracha.
-
I tried it last night and WOW my family LOVEDDDD them , I dont see how can you not unless you didnt follow the directions and I tweeked it. I added Jazmine Rice instead of bread crumbs, and added minced jalepinos for an extra kick.. I forgot the garlic but you literally don’t have to follow the exact directions as long as you can cook somewhat.. go with what you know. I alson added lemon peper instead of regular peper .. But this recipe with spinach, Vegan cheese, Alvacodo, vegan mayo, mustard, & BBQ sauce all under the wheat bread was killer !!!! Best Black Bean recipe I’ve ever gotten off the internet.. Actually best black bean recipe and I love the “secret” not so secret ingredient is the Chili sauce! BOMB.COM Thankssss
Excuse my mispelling I am a fast thinker/typer but you get it! -
We added 1tbsp flax seed and 1tbsp chia seed for protein and froze the patties overnight. Served them on toasted bread with avacado, arugula, tomato, cucumber and scallions after frying. Honestly the best veggie burger I’ve ever had. Thanks so much!!
-
This recipe is by far the absolute best vegan black bean burger I have ever tried. I added a little cauliflower to give it some depth and since I am from the Caribbean I added to some fresh hot pepper for spice. This is the first vegan burger recipe that I followed that came out perfect.
-
This is the BEST BURGER recipe EVER! I made 4 of these burgers for myself (I am vegan) and made regular cheeseburgers for my kids- MY VEGAN BURGERS ARE GONE- I have 3 cheeseburgers left!
-
Outstanding!!!!
-
Loved it! My husband (who is very picky) even cleaned the plate. Didn’t even know it wasn’t meat! This will definitely be a part of my dinner arsenal 🙂
-
I’ve started making these every week to have in the fridge for a quick lunch or snack. I double the recipe and add a whole medium sweet potato (baked and mashed) and WOW! that just knocks them out of the park, adding extra flavour and some much needed moisture. These are seriously the most amazing burgers I’ve had. I also use rolled oats and panko instead of the bread and flour. I can’t stop eating them!!
-
I made exact. It had good flavor but was a very mushy texture that I didn’t care for. I did refrigerate before cooking as suggested but they were still too mushy for me. A+ for flavor though.
-
This was the first time I made veggy burgers and was a hit with my meat loving husband so will definitely make them again. I did them pretty much as the recipe ( added ground cardamom and possibly more garlic ). I made then the day before and allowed the spices to settle in. Fab thanks xxx
-
Loved this bean burger. Did it just as the recipe called and everyone raved about it. Served it with salad and sweet potato wedges. Condiments were tomato, avocado, lettuce, mustard and mayo. YUM!
-
So yummy …even ” meat” eaters would be satisfied!!!
-
I made this for a vegan friend who enjoyed it very much. I have now added to my week diet. I’m planning on using some of the other suggestions in the rating to see if I can make it better. – jonny
-
Absolutely LOVE this recipe! It’s now a staple in our dinner rotation. I’m vegan as well as one of my sons, and 2 of my other sons are vegetarian so this one fits for most of us. More importantly, all of our meat-eating family members LOVE these, too! On a multigrain bun with some avocado and dijon mustard, tomato, lettuce… WOW!
-
They turned out delicious! I followed the recipe exactly, because I don’t think you can give a fair review if you change the ingredients. They were moist and tasty. I usually make my veggie burgers using chick peas, but this was definitely a better tasting burger. -Cheri
-
I made these burgers as is. They were delicious with nice texture; not mushy. With that being said, on bite three, I was breathing flames. Lol. Will definitely be making them again but cutting back on the Sriracha to 1 Tbsp and 1/2 tsp Old Bay (thought that was just a bit too strong).
-
Flavor was great. Also pretty easy to make. My biggest issue was the binder for the burgers. I tried using the cornstarch as said but in the end it ended up as dried bean crumbs. I’m not vegan so I did add egg to help bind everything together and it turned out great. That won’t work for any vegans out there but just be ready with another binder to use in case the cornstarch mixture doesn’t work. Overall it was really good once I got that worked out.
-
My family loved this recipe. We are new to vegan cuisine. So everyone is skeptical. However, this recipe is a keeper. I salted the minced veggies n weighed them down in a strainer to get a ton of liquid out. I add only 1/2 cup of flour and that was perfect. We cooked them on a charcoal grill and they were awesome. Ty for this recipe!!!
-
Followed the recipe exactly, and turned out great! Easy option for a can of black beans!
-
Really easy and delicious. I only used very little flour, formed patties then rolled in cornmeal. Froze them for 20 mins, then cooked them in a iron skillet with a little oil. This will be my go to recipe and we will have them once a week…thanks!
-
Absolutely delicious! I am not a vegan or vegetarian. I am just on the Daniel fast with my church and not currently eating meat or dairy, etc. I love meat so much, but this doesn’t make me miss it at all. I am so happy I came across this recipe… Amazing!!!!
-
very simple and easy. I like mine a bit more crispier on top… but very easy to make and taste great
-
This was a winner for me, my husband, AND two little ones (4yrs and 7yrs old)! I actually cooked them in a skillet with coconut oil. Trying again tonight, but going to see if they are just as yummy baked.
-
I didn’t have any chili sauce so I put in a couple tablespoons of salsa. I made them for a vegan exchange student and don’t have a lot of vegan experience, but they taste fine. A bit labor-intensive, but I would make them again.
-
Loved these. Made as recipe calls, except I didn’t have any Chile Garlic sauce, so I used Sriracha Mustard instead. I also omitted the seafood seasoning, as I didn’t have any. So I’m not sure if that made a huge difference, but they turned out YUMMY!! They even heat up well as leftovers too! I’ve added this to my favs! Thanks! 🙂
-
These were so surprisingly good! Hearty, tasty, not too dry, and I LOVE the kick it has! I’ll be making with less onion next time (my fault), but definitely a keeper! Thank you!
-
I made these (first time) for a Memorial Day bbq and everyone (even the non-vegans) enjoyed them. I think I over-mashed the beans, so next time I may reserve a few and add them in whole just for better texture. Also I MAY scale back on the Sriracha sauce because, for me, they were a little too spicy, but everyone else said they were great. I may also chop the onion, green pepper and carrot in my food processor to make the pieces smaller and to save time.
-
I loved these! Will definately make them again. I used bread crumbs instead of cut up bread and altered the spices a bit to suit me, but they stuck together perfectly and cooked up very well. Thanks!
-
These came out great. They were very easy to put together. The directions provided were easy to follow. My suggestion if feeding kids is to decrease the chili sauce and chili powder. I devoured within 5 minutes. I topped with a salad mix, tomatoes, sweet chili pickles, red onion, ketchup and veganaisse. Great recipe!
-
Sooo good. Better than any restaurant b.b.burger I’ve tried.
-
we used planko crumbs instead of bread
-
These were very good. My meat loving husband and son said they were palatable which for them is a high compliment since we have gone mostly vegan. I followed the recipe exactly except for the seafood seasoning since I didn’t have any. Thank you for such a great recipe.
-
Very tasty and loved by everyone.
-
I made it last night and it was AMAZING!!!! My husband likes to follow the exact recipe, so we did not make any major changes, just added some chopped mushrooms, 2 tbsp of garlic ( as garlicky as possible ), and I added a teaspoon of hot paprika when he was not looking.
Once we have rolled it into patties, I coated them with Italian breadcrumb and cooked them on the stove instead of the oven. Oh so yum!!!
We used Simple Truth Organic Black Beans 15oz, made 12 patties. The patties did not crumble or break apart, if the recipe is followed as it is. I did not freeze or refrigerate any at all. 2 patties alone without bread, are filling enough. As we are on a low-carb diet, next time we’d like to substitute the flour and bread with something else. -
Tastes really good! I think people can dare a bit more with spices and pepper to make the taste a bit more interesting. Keeping it in the oven for too long can make the burger quite dry. I served it inside bread together with avocado and spinach.
-
We loved these burgers! I mashed them fairly thin, made 8 patties. Used the food processor for all the mixing. I did not like that it called for 2 slices of bread — in fact when I printed it that part cut off, so it came as a surprise… I used only one slice and some bread crumbs. Next time I’ll use all bread crumbs and no bread. It took 3/4 cup of flour to make them just sticky, don’t keep adding or they will be dry. Next time I will also freeze the patties a little before cooking–and double the recipe to save some for later!
-
I am a new vegan and this bean burger was simple and fun to make. It was everything I thought it would be.
-
I can’t give it a five star because technically, as written, it’s not vegan. Whole wheat bread has dairy and eggs in it. If vegan whole wheat was meant, it should have been said. I had to adjust with oat flour, ground flax seed and some whole wheat flour.
-
First time preparing this recipe. I enjoyed them,shared with my co-workers they liked them too, but we agreed that the next time I made them I’d make a few minor adjustments.
-
Very good. Quite a lot of work. Maybe I’ll get the hang of it the second time. Next time I’ll add more of the spices.
-
Omitted old bay seasoning; used all other seasonings at recommended amount. Used toasted bread crumbs instead of flour. Baked 15 min on parchment on air baking pan
-
These are SO delicious! I used a food processor to blend beans and garlic and onion together for a nice mashed consistency and used an egg for lack of having corn starch on hand. Next time I will experiment with dialing down some of the seasoning- maybe half the cumin and chili powder. Also used 3/4 amount of flour called for. These also can be turned up for a great sloppy burger substitute- doused with sauces and cheese on a decadent bun or turned into a healthy simple burger served on lettuce with less bread crumbs, cornstarch and flour for max nutrition.
-
Next time I’d cut back on the Sriracha….one of my kids doesn’t like spice at all…therefore I’d cut it back to 2TBSP. Otherwise it was a hit with everyone! Best vegan burger I’ve made!
-
The wife and kids love these burgers, I paired them with buns made from a pretzel bread recipe… they turned out great!
-
I made this today. I was dying for a burger and fries and have recently gone vegan/low fat high starch. I made these and I am not disappointed! Subs: instead of carrots frozen corn, instead of sirracha I added a little of my favorite salsa. I don’t have flour in the house, so used some cornmeal. Oats instead of bread 😉 Yes, I subbed a lot, but that’s the beauty of this recipe…it’s so versatile and you can cook them then freeze them (which is what I did). This recipe made 4 large burgers or 6 smaller.
-
These came out great. I didn’t use the green pepper, and used Panko instead of the flour. I didn’t get it mixed as well as I should have so they were a wee bit dry. But, when served with BrandNewVegan cheese sauce and grilled sweet onions, was pleasing. My husband added guacamole and voiced no complaints. Next time I’ll mix better or add a bit of the bean juice back in.
-
I pretty much followed the recipe as written except I used pinko instead of bread. Very, very pleased with these and I’ll make extra next time for freezing. Oh, I will also try some of the suggestions of other reviewers!
-
Turned out excellent!! Had to substitute the red chili sauce for some regular crushed garlic and sriracha but these are soooo delectable. Had them on sourdough bread too, scrumptious
-
Will be making these again. The only change I made was to add fresh diced mushrooms and I skipped the bread pieces. Thank you.
-
Easy to make and very flavorful.
-
Absolutely yummy!!!
-
I really love this recipe. Very easy to make and very tasty. Instead of a bun, I cut circles from whole wheat bread to use in order to cut down on the bread.
-
I loved it!thank u so much!
-
Excellent – needed an extra 2 minutes per side but this recipe is the best I’ve tried yet! (and I have made a few!)
-
I have made this recipe a few times and the first was a bit of a flop…why? Because I didn’t follow the recipe! I thought I would “improve” the healthfulness of this recipe by using Quinoa flour – mistake! They were simply “ok”. The next two times I made the burgers I followed the recipe pretty closely but was in a hurry so didn’t add the carrots or the green peppers. Everyone loved them. Also, I cook my own black beans in the pressure cooker and cook them a little longer than called for and this makes them easy to work with. I simple pile all the ingredients in a bowl and then use a hand mixer to blend them all to the consistency I like. I then form into burgers and allow to cool in the fridge until dinner time. All and all a very good / easy recipe and now that I have quit trying to “improve” it, it is wonderful!
-
Really great-tasting recipe! I subbed bread crumbs for some of the flour, only adding 1/4 cup of flour and I also didn’t have sriracha so I used some vinegar and chili powder
-
Best black bean burger patty I’ve ever had! Followed the recipe exactly except used a little less Sriracha. I also pan fried these instead of baking and they turned out great too!
-
Amazing! Made recipe as stated only I doubled it to have enough for my big family. My 13 year old son did not believe that these didn’t have some type of meat in them. The whole family loved them and I barely got a photo before they were all eaten. This will be my veggie burger recipe forever!
-
Holy sriracha, Batman! These are good, but hot. Even my jalape?o-loving husband thought they were a bit much. We’re big meat eaters, and looking for ways to substitute veggies. These burgers do the trick; we will definitely back off on the sriracha though!
-
These bean burgers were very flavorful and delicious. The consistency took some getting use, so we flattened the patties pretty thin before cooking and they turned out awesome. The guys (carnivores) made double and triple deckers and loved them!!!
-
When we made it, we could not find black beans anywhere, only red kidney beans and they were DELICIOUS!! So at least we can all know that red kidney beans work well too. This recipe is great and I’m a very picky, veggie-hater, but this is yummy
-
A little dry but very tasty. With a little extra bbq sauce or mayo it was very nice!!
-
Yum! If more vegan dishes were this good, people would just forget about meat. Two signs of the horns way up!
-
This was delicious!!! I did not have the sea food flavoring, so used Tone?s 6 pepper seasoning blend instead, and wow!!! This is so good!! I cooked up a few for the week, and will be adding this to my routine.
-
I’ve never made meatless burgers before so this was a first. Followed the recipe as is except for adding 1/4cup of corn. Found it very sticky while mixing it. Made 4 very large, heavy patties. They cooked nicely, 15 min each side and looked great! Nice n crispy on the outside. Flavour was good but had trouble getting past the texture of them, just too goopy, thick, pasty and sticky for my taste but I did manage to finish one. Have to see what hubby thinks after work but I don’t think I’ll be making these again, sorry :-/
-
Easy to make and the kids loved it
-
I added less breadcrumbs and multigrain but also changed seasoning to sauzon complete seasoning instead seafood seasoning. Turn out great like better than beef burgers.
-
I thought these were phenomenal. I made it without the seafood seasoning because we don’t use it, and skipped the optional bell pepper for my picky 7-year-old son. Said son has zero tolerance for any hot spices and thought they were too spicy even though I cut the chili sauce back to just one tablespoon. I will make these again but will sub mild taco sauce for the Asian chili sauce–hubby and I will add the chili sauce directly on top of our burgers instead. I cooked them on parchment in an air fryer basket and they held together very well.
-
I made it as written except I cooked them in a 450 degree oven (I was also roasting veggies). I am not normally a fan of bean burgers but I have to say these were good. I cooked a vegan meal for friends from out of town and tripled the recipe; they were thrilled. The left over burgers have gotten spicier through the week as we have eaten them for lunches.
-
This was amazing! … My 4 yo little girl kept giving me the thumbs up as she was eating! Great Recipe!
-
These were really good! Teenage boys, husband and I all loved.
-
Loved it!!! I didn?t use the corn starch, but it still tasted great. Also, I put mine in a skillet and not the oven. Add some avocados and tomatoes with some lettuce and it?s perfect!
-
Loved it!!! I didn?t use the corn starch, but it still tasted great. Also, I put mine in a skillet and not the oven. Add some avocados and tomatoes with some lettuce and it?s perfect!
-
Made this for a healthier meal for the family. However I used flour instead of cornstarch as I didn?t have any on hand. I doubled the recipe but I think I added just a bit too much chili sauce and powder so burgers cane out with a bit stronger taste than I would have liked. Also they didn?t hold together as well as hoped. All that being said they were still good and I will probably attempt at making them again and hopefully better second time around.
-
I modified this a lot- I used organic brown rice(eyeballed the amount I mixed in), and left out the carrots, bell peppers, and corn starch. I used Frank’s Red Hot Wing sauce (2TBL), and the family loved them. I topped with avocado and tomato, and it worked well.
-
This recipe is absolutely delicious! I ALWAYS opt for the carrots they just add a special something. This time I added a hamburger seasoning. I have made the original recipe more than twice and I love it, but I think the burger seasoning will add an interesting spin. We’ll see!
-
I substituted the onion and garlic for powdered versions as I didn’t have them. Didn’t have the optionals or the seafood seasoning either. However, I did have the chili sauce. I think the cornstarch/bread/flour combo made a great consistency. I only had to use about 1/3 a cup of flour in total. They weren’t too dry, and were super tasty! This is a great budget vegan option!
-
Loaded mine with onions and I served with tomatillos salsa (HOT) in a toasted tortilla. Also, grilled on skillet :). Mmmmmmm.
-
No matter how long I cooked this stuff or boosted the temp, they still remained a paste with a thin crust. The taste is very bland, then an overwhelming spicy aftertaste. I spread it on a wrap and choked it down because I hate to waste food, but this is definitely not for me.
-
These vegan burgers had excellent flavor and were easy to make. The spice was perfect using the chili garlic paste and not the more liquid Sriracha sauce.
-
These did not taste good. They were full of heat (spicy) but were lacking immensely in flavor. I followed the directions to a T and made no substitutions. They did make four large patties though. But now I?ll have to throw them away. I made myself eat like three quarters of a burger, but just threw the rest away. Quite unfortunate because I really wanted to like them.
-
With some changes I think this recipe can be far better. I made it as close as possible to the original but found out during the mixing process I didn?t have any corn starch. I also got a bit scared in mixing the flour. I felt it was just too much starch between the wheat bread slices and the flour. So I did use only 1/2 cup instead of the required 3/4 cups. In the end it turned out decent enough. But I think next time I will put it all in the food processor to make the vegetables even more minced. I want to use panko bread crumbs also instead of the bread. I do think the amount of flour I used was perfect. They came out moist enough and I am looking forward to making them again.
-
I have made several black bean burgers & veggie burgers– and these are the best !
-
Awful, just awful!
-
Followed the recipe and these vegan burgers turned out excellent. Make sure the patties are baked all the way through for the best texture.
:max_bytes(150000):strip_icc()/7971118_Spicy-Chipotle-Chicken-Burgers_2x1-a15d188bb3ef4fc9a52659994d1b9059.jpg)
:max_bytes(150000):strip_icc()/7969063_Turkey-Burgers-with-Rice-Krispies_lutzflcat_2x1-3e7a25febade4d798c74b7ff31f59023.jpg)
:max_bytes(150000):strip_icc()/UltimateThanksgivingLeftoverBurger2x1-626f6e44496541e7bfcdca522059e17f.jpg)
:max_bytes(150000):strip_icc()/7814308_Bologna-Sliders-with-Fried-Onions_lutzflcat_2x1-aec5ae2f8c68414f904635e738426f9d.jpg)
:max_bytes(150000):strip_icc()/7571415_Pasta-alla-Trapanese_Chef-John_2x1-60c9258579fe4404844a6665f264c072.jpg)
Leave feedback about this