Perfect for a backyard BBQ or a fun family meal, this black bean burger is a winner. My family loves to pair them with sweet potato fries, and load them up with fresh tomatoes.
Cuisine: Plant-Based, Vegan
Keyword: nut free recipe, summer recipe, weight loss recipe
Author: Jen Hansard
For the Burgers:
1tablespooncoconut oilplus more for cooking
1yellow onionfinely diced
115-oz canblack beansdrained
¼cupsun-dried tomatoesdrained and chopped
Sea saltto taste
6hamburger bunssplit in half
6slicescheesevegan, regular (optional)
For the Potato Wedges:
2sweet potatoespeeled if desired, cut into 8 wedges each
sea saltto taste
Heat the 1 tablespoon coconut oil in a skillet. Add the onion and saute until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
Transfer to a mixing bowl and add all of the other ingredients in the bowl. Use your hands or potato masher to mash everything together, especially the beans. The mixture will be rather sticky. Taste and add salt, if needed.
Line a baking sheet or plate with parchment paper or plastic wrap. Form the burger mixture into 6 balls of equal size. Place the balls spaced about 3” apart on the plate or tray. Flatten gently with the palm of your hand to form a patty about 4-inches in diameter. Cover with plastic wrap and refrigerate or freeze until firm. (Wrap each burger individually if making ahead and storing in freezer.) If possible, don’t skip this step - it makes it much easier to cook and flip the burgers.
To cook burgers, heat a large nonstick skillet over medium-high heat. Add a little coconut oil to the pan and let it get nice and hot, about 20-30 seconds. Place the burgers in the hot pan, working in batches, if needed. Cook first side until golden brown, about 5-8 minutes. Gently flip the burgers over and cook on the remaining side. If cooking burgers frozen, they will take a few extra minutes to warm through.
Serve with toppings on a bun with a side of baked sweet potato fries.
For the Potato Wedges:
Line two baking sheets with parchment paper. Heat oven to 450°. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
Toss the sweet potato wedges with the olive oil and arrange in single layers on the baking sheets. Sprinkle with sea salt.
Place the baking sheets in the oven and bake for about 10-15 minutes. Switch the baking sheets, top to bottom, and continue baking until fries are tender and golden on the edges, an additional 10-15 minutes.
These are more delicate than meat burgers, and hold together best after being refrigerated or frozen. Be gentle when turning.
To make these gluten-free, substitute gluten-free bread crumbs or almond meal for the regular bread crumbs. Serve on a gluten-free bun or bed of leafy greens.
Nutrition facts don't include the sweet potato fries