It’s all the rage these days to eat a veggie burger. Anything and everything can be turned into these delicious snacks. So do I think they’re worth it? Black Beans!
Increasingly popular are plant-based burgers made by companies such as Impossible Foods, Beyond Burger, and Morning Star, which cater to a growing number of vegetarians and vegans. In contrast, the first vegetarian burger option was a simple veggie burger. On the other hand, pre-made frozen veggie burgers can be bland and deter people from eating more vegetables. I you want a dish that packs a lot of flavours, this one is for you. It includes cumin, jalapeno, allspice, and more.
Background For The Black Bean:
Black bean burgers stuffed with spicy pico de gallo in Latin style. I grew up eating black beans as a kid because I’m from Latin America. To be completely forthright, I will admit they were not all that special to me as a kid. They’ve become a part of my life as an adult. The recipe for chickpea burgers that I recently put up on this site is also worth looking at.
Because They Are So Popular, Black Bean Burgers
Regular burgers can be replaced with black bean patties. The high fibre content, lower blood pressure, and aid in weight loss make them an excellent choice. Veggies and vegans alike love black bean burgers because they pack a lot of flavours when mixed with the right spices. The idea of black bean burgers backs off some people because of this. People assume that burgers are flavourless if they aren’t topped with additional ingredients, but this is entirely incorrect!
Baking Beans
Place the beans on a baking sheet if you’re worried about them getting too soft. Allow the beans to dry out for about 15 to 20 minutes. The drier the beans are, the more stable they will be in their shape. Binders are also needed to keep the burger together, but you’ll probably have one on hand. It’s possible to substitute breadcrumbs or eggs for chickpea flour in this recipe.
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Pulses are a group of nutrients that includes beans and peas. Lentils, fava beans, chickpeas, and kidney beans are also part of this family of nutrients. In Latin American and Caribbean cuisine, black beans are a staple ingredient. I’m not sure why they’re also known as turtle beans. Black beans have been around for about 6,000 years. There is no doubt about it!
Take It Step By Step!
Assemble everything you need to make the burgers: black beans, onion garlic cilantro, jalapeno cumin chilli powder allspice egg or aquafaba chickpea flour oil for frying later
Pulse the black bean burger ingredients together in a food processor until smooth.
You should have a textured appearance rather than a smooth one like this. For example, while the food processor is running, you may need to scrape down its side to mix the ingredients.
Refrigerate the black beans for at least 30 to 45 minutes to harden them up before serving. (It’s time to rest.)
Pico De Gallo
We can make Pico de gallo while the burgers are resting by putting together all of the ingredients for the salsa: tomatoes and onions and jalapenos and cilantro.
Serve the pico de gallo with the ingredients in a serving bowl.
Refrigerate until ready to serve, then stir to combine.
Take the burgers out of the fridge and heat the olive oil on medium-high heat until they are cooked through. To achieve an evenly browned and crispy exterior, fry the burgers on both sides. Serve with pico de gallo on a bun or salad greens. Enjoy!
There is no doubt that this black bean burger recipe is better for you than a quarter-pounder of beef. It’s low in fat and all-natural. So if you’d like, you can top it with some pico de gallo (yes, I included the recipe). Yes, ketchup is out of the question for this dish. You could even serve it on a bed of greens instead of a bun for a genuinely healthy option.
However, you can also adorn this burger to your heart’s content. Cheddar, lettuce, tomato, onion, and ketchup can be added to the sandwich. Or, for something more decadent, top it with a slice of Gouda cheese and some caramelised onions. You can keep the dish vegan by omitting the egg and substituting aquafaba. Add guacamole to the top of your bun and drizzle it with vegan mayo or ketchup.
Besides, did I mention that this recipe is gluten-free? Yes! Instead of using breadcrumbs, I decided to use chickpea flour as a binder. The best black bean burgers can also be made in a food processor in a matter of minutes.
Frequently Asked Questions
Is it possible to freeze black bean patties? It’s OK to store them in an airtight container with wax paper or parchment paper between the layers. You can save them for later use in the fridge for up to two months. They should be thoroughly defrosted in the fridge before cooking.
The black bean burgers look delicious. I would not cook them on the grill’s grates to avoid splitting or falling apart. If you cook them in a skillet containing a small amount of oil, they’ll hold their shape better and won’t stick.
Would you please tell me if these products are gluten-free? Yes, they are gluten-free because I used chickpea flour instead of breadcrumbs.
How healthy are the black bean burgers? Yes, because they contain a lot of protein, fibre, and low fat.
Try my other gluten-free and vegan recipes, such as my Black Bean Burgers with Spicy Pico de Gallo.
Sweet potatoes, tofu, carrots, and mushrooms are combined with a spicy broth in this ultimate vegan curry.
Fresh oranges, onion, and herbs come together in this traditional Turkish dish’s delicious and healthy salad.
Recipe for Spicy Black Bean Burgers with Pico de Gallo
This is a fantastic vegetarian dish. For a more appetising option, you can make it smaller. With pico de gallo on the side, Vegans can omit the egg and replace it with aquafaba.
Main Dish American Cuisine
15 minutes of prep time
Ten minutes in the kitchen.
45 minutes of rest is recommended.
One and a half hours and ten minutes.
Consumption: 4 Calories 376 kcal/serving
2 rinsed and drained cans of black beans
1 medium onion, diced finely
minced garlic from two cloves
Cilantro, chopped, 2 Tbsp.
Sliced into small cubes, the jalapeno’s seeds and core removed, and the pepper diced
Grind 2 tbsp of cumin
2 teaspoons of chilli powder
1/8 tsp of allspice
1 beaten egg, or 13 cups of aquafaba
Chickpea flour
Oil for pan-frying: Three tablespoons of olive oil
Porcini Mushrooms
I diced up three Roma tomatoes.
A small, diced onion
Cored, seeded, and diced one jalapeno
Cilantro, chopped, 2 Tbsp.
1 tsp of red wine vinegar and 14 tsp of ground cumin
a teaspoon of lime juice
Sweetener, a single dash
Instructions
Prepare The “Burgers”:
- Combine the beans, onion, garlic, cilantro, and jalapeno in a food processor.
- When you get the point where you have the consistency of thick dough, pulse a few times more.
- Incorporate the paprika and cayenne pepper and pulse until well combined.
- Do not puree the chickpea flour or aquafaba (egg).
- Refrigerate for 20 minutes after blending all ingredients in a bowl.
Form into four equal patties. To settle up, place the patties in the refrigerator for at least 30 minutes or up to an hour. (Stay tuned.)
Make the pico de gallo while the patties are resting. In a large bowl, combine all of the ingredients and stir well. Refrigerate until you’re ready to eat it.
Remove the patties from the refrigerator when they are firm and ready to serve. Fast pan-fry for about 5 minutes on each side in olive oil (enough to cover the bottom of the pan).
Pico De Gallo Should Be Placed On Top Of The Burger Before Serving.
Nothing can stop you now!
