Homemade Vegan Black Bean Burgers

The perfect burger night for the lower carb nights

Don’t get me wrong, I normally eat burgers 90% of the time with proper bread buns, but I don’t get white bread every night and I think these black beans burgers taste bloody lovely enough with breaded buns. Plus portobello mushrooms make a great vegetable low carbohydrate alternative.

The burger patties are healthy in content and super easy to make. I always make up a big batch and keep them in the fridge ready for nights when I’m in a rush. You can literally chuck them on the hob and have them ready in under 10 minutes.

They’re filling and will keep your belly satisfied (for 5 minutes if you have a bottomless pit like mine!).

feeds 2 people
takes approx. 45 minutes in total.

Ingredients
For the burgers
1 can of black beans (drained and rinsed)
65g diced mushrooms (I used button)
1 red onion (diced)
2 garlic cloves (crushed)
70g ground almonds (roughly ground, keep some texture)
40g plain flour
1/2 teaspoon of chilli powder
1 teaspoon of paprika
1/2 teaspoon of thyme
1 teaspoon of salt
oil of choice (I used 1kcal coconut oil)

Served with
Lettuce
Avocado (mashed with a sprinkle of chilli flakes)
Red Cabbage
4 Portobello mushrooms
Hummus
sesame seeds

Method
1. Sauté your onions, garlic and mushrooms in a pan until browned.
2. Then, transfer to a food processor with the rest of the ingredients for the burgers (except the oil for frying). Process until combined but don’t over process. You want the beans and almonds to keep some texture. Add some water if the mixture is too dry.
3. Mould your mixture into 6 large or 8 smaller patties.
4. On a medium heat (using a griddle pan if you have one), add some oil and your patties. Cook for four minutes on each side.

Assemble with extra ingredients as you please, finished with a sprinkle of sesame seeds – enjoy!

Share and tag your creations with me on Instagram @whatluceeats

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