This burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen – the amazing restaurant that inspired this Whiskey BBQ Ketchup. Their “black bean burger” had a modest description but the flavor and texture are anything but. It’s tender without being mushy, not too sweet, not too salty, hearty, and seriously satisfying. On days that nothing sounded filling enough, this veggie burger was the only thing that did the trick.
How to Make This Black Bean Burger
This recipe not only fills a veggie burger-shaped hole in my heart since moving out of arm’s reach of Beer Kitchen, it’s also simple, requiring just 10 ingredients and easy-to-master methods. Such as, It’s so easy. Are you sensing a pattern here? Simple, delicious, and vegan + gluten-free? It’s practically sorcery.
How to Freeze Black Bean Burgers
These burgers are excellent for quick plant-based lunches and dinners. I like making a batch (or double batch!) for freezing. My preferred method for freezing is to par-bake the burgers for ~20 minutes (instead of the full 30-45 minutes), then cool and store in a freezer bag or sealed container with parchment paper between them. To reheat, simply bake from frozen for 20-30 minutes at 375 degrees Fahrenheit.
What Do These Black Bean Burgers Taste Like?
These burgers are the business. They’re: Tender on the insideFirm on the outsideHeartyNaturally sweetSavorySubtly spiced + smokySimple& Seriously satisfying
What to Serve with Black Bean Burgers
Crispy Baked Garlic Matchstick FriesCheesy Chili Baked Potato Fries (Oil-Free)Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)Easy Vegan Coleslaw
May I make a recommendation? Make these burgers and stack two patties on top of each other and make one ginormo burger (as pictured). Then we can be veggie burger bosses together. If you do, you must take a picture and tag it #minimalistbaker on Instagram so we can see. While you’re at it, throw on a #burgerboss or #minimalistbakerburger just for funs. Cheers, friends!
