Bean burgers have a way of being completely satisfying and delicious, even for people who love a meaty burger. They are so hearty and substantial that no one really misses the meat. I love this one because of wee bit of spice I added to liven it up.
Makes 4-5 servings
- ½ cup diced red onion
- ½ cup whole wheat bread crumbs
- ¼ cup minced cilantro
- 2 tablespoons minced jalapeno pepper
- 2 tablespoons vegan mayonnaise
- 1 teaspoon bottled hot sauce (choose a natural one with no sugar)
- ½ cup pureed silken tofu
- Cracked black pepper
- Sea salt
- 2 cups cooked black beans, coarsely mashed with a fork
- 1 cup fresh/frozen organic corn kernels
- Extra virgin olive oil
- Vegan mayo
- extra virgin olive oil
- 4-5 leaves kale, washed, shredded
- Sea salt
- Sliced tomatoes
- Whole grain burger buns
Step By Step Instructions:
To make the burgers, combine the first seven ingredients in a mixing bowl. Season to taste with salt and pepper. Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.
Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and sauté greens. Place a small amount of oil in the same skillet and sauté kale until just wilted, about 2 minutes. Sprinkle with salt and sauté 1 minute more.
Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some greens on top and a tomato slice on top of the greens. Spread the cut side of the top half of the bun with vegan ‘mayo’ and press gently on top of burger. Serve immediately.