I decided yesterday to totally “wing” it, by creating some vegan burgers without sorting through cook books and magazines. So let this little blog article be “veginspiration” to you that you can actually make a vegan burger without a recipe! But, of course, I will give you this delicious black bean vegan burgers recipe, for your use if you do not feel confident yet to break loose with the creative powers of “vegenius”. This is a great Meatless Monday recipe and after you get it down you can try variations on this sun dried tomato black bean vegan burger.
Basics Behind This VEGAN BURGERS RECIPE
Consider the basics of vegan burgers: grain, yumminess, healthiness, texture, tasty ingredients, savory spices and the ability to make the burger patty stick together, rather than crumble.
Choose your flavor scheme and make a broth to cook your grain in. Example: I used vegan bouillon (Garden Broth, Not-Chicken Bouillon cubes); basil, onion powder, garlic powder, salt, pinch of cayenne (for a kick). Just make a tasty broth choosing your theme flavor by selecting spices. You could do Thai, Italian, Indian, or just savory garden flavor. Your choice!
Choose 1 or more grains: millet, rice, quinoa, bulgar, for example.
Choose a bean : garbanzo, black, lentils
Choose a binder: Bread Crumbs, cous cous or most popular Quick Oats.
For added texture and taste (optional) choose any: sun-dried tomatoes, mushrooms, artichokes, olives, nuts, onions, garlic, bell pepper, jalapeno. Sauteed. Be creative.
Sun-Dried Tomato Black Bean Vegan Burgers Recipe
With the above basics in mind, I chose to make a sun-dried tomato black bean vegan burger and it turned out great. Here is how you make these vegan burgers.
Black Bean Vegan Burgers Ingredients
- 4 cups water
- Garden Veggie (affiliate links) and Not Chick’n Bouillon Cubes (2 of each)
- Spices to taste: 1/2 teaspoon ish of garlic powder, onion powder, and basil; 1/4 teaspoon of salt, and fresh pepper; pinch of cayenne
- 1 cup bulgar
- 1 cup quinoa
- 1/2 Cous-cous
- 1/4 cup dry oats
- 1 Onion, diced
- 1/2 Sun-dried tomatoes, diced
- 1 can black beans
Prepare the broth adding the Bouillon Cubes to four cups of boiling water along with the spices and stirring. Cook the bulgar and quinoa grains in the broth.
Add sauteed veggies, nuts, olives, mushrooms or what ever you have chosen for extra taste or texture to the cooked grains.
Make a lightly salted bean paste by blending cooked beans in a blender.
Mix together the cooked grains and the bean paste.
Add your dry oats, cooked cous cous or bread crumbs and combine until you have a good texture which sticks together instead of crumbling.
Form into mixture in black bean vegan burger patties.
Brown both sides in an oiled frying pan to “sear” the patty into a more “solid” form.
Place on cookie sheet in the oven at 375. Bake until cooked well, about 30 minutes.
Then dress your sun-dried tomato black bean vegan burgers and put between buns! Serve.
Do you try to do Meatless Mondays or are you full fledge vegan? Do you think you will try making this black bean vegan burgers recipe?