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Spicy Black Bean Burger with Chili Lime Aioli
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If you are looking for a delicious homemade meatless option, look no further than this zesty black bean burger! To get the perfect black bean burger texture, we partially dry the beans. Next we created a delicious flavor profile with chili powder, cumin, and a little sriracha-style hot sauce. Topped with a chili lime aioli, this black bean burger will be a hit with everyone (even the meat lovers)!
6-8
1
(15.5-ounce) can Natural Grocers® Brand Organic Black Beans, drained
1
small organic red onion, cut in half lengthwise
2
organic garlic cloves, minced
1
small-medium organic carrot, finely grated (not shredded), about 1/2 cup total
1
small organic yellow or orange pepper, finely diced
2
slices
gluten-free or grain-free bread, processed into breadcrumbs (about 1 cup)
1
tablespoon
tapioca flour
1
tablespoon
warm water
2
tablespoons
sriracha-style hot sauce
2
tablespoons
Natural Grocers Brand Bulk Nutritional Yeast
Natural Grocers Brand Bulk seasonings
1
teaspoon
Organic Chili Powder
1
teaspoon
Organic Ground Cumin
1⁄2
teaspoon
Real Salt
1⁄4
teaspoon
Ground Organic Black Pepper
Chili Lime Aioli
1⁄2
cup
vegan mayonnaise
1
tablespoon
sriracha-style hot sauce, or to taste
2
tablespoons
organic lime juice
Build your burger
1
organic vine-ripe tomato, sliced into 4 rounds
4
Natural Grocers Brand Organic Hamburger Buns or 4 large organic lettuce leaves (for gluten-free option)
Optional toppings
lettuce
broccoli sprouts
cheese
ketchup
mustard
pickles
- Preheat oven to 350° F. Grease or cover a baking sheet with parchment paper.
- Drain the liquid from the black beans and spread them out on the baking sheet. Place them in the preheated oven for 8 minutes to evaporate the liquid and partially dry them out. Pull the black beans from the oven and immediately transfer to a mixing bowl. Use a potato masher to mash the beans, leaving only a few whole.
- Finely dice half of the onion (you’ll have about 1/2 cup) and prepare the garlic, carrots, and pepper.
- Make the breadcrumbs.
- In a small bowl, whisk together the tapioca flour and water; add the hot sauce and seasonings and stir into the mashed beans.
- Add the breadcrumbs and the nutritional yeast to the bean mixture and stir until well combined.
- Scoop a ½-cup mound of bean mixture onto the prepared baking sheet and shape into a burger, ½-¾-inch thick. Repeat until you have 6-8 burgers.
- Bake for 20-25 minutes, or until the center begins to firm up and the outside is crisp.
- While the burgers cook, prepare the toppings. Slice the remaining half of red onion thinly into half-moons. Make the chili-lime aioli by mixing together all ingredients in a small bowl.
- Just before the burgers are done, toast the buns (on a baking sheet in the oven, on the grill, or in a toaster) and divide the aioli evenly among the buns, brushing both sides of each bun.
- To assemble, place a burger on each bun, top with onion slices, tomato, and additional toppings of your choice. Serve immediately.