My Ultimate Bean Burger Recipe

My ultimate black bean burger here is topped with fresh mushrooms, red sauce, and a schmeer of some additional Miyoko’s garlic and herb cashew cheese. Fresh spinach below the burger and on the top bun.

I’ve been making different bean burgers for several years. This is by far the best tasting and satisfying of my bean black bean burger recipes ever. You want to impress your beloved? This will do it. Now you can make these without the cashew cheese, but sometimes you have to jazz things up to keep your family interested. Miyoko’s makes their cheese with pure ingredients, just like we would make it here. ( I say we because my husband assists or full out cooks most of our food).

It’s so easy, it’s so delicious and relatively inexpensive,  If you don’t already have access to Miyoko’s delicious cashew cheese products, put in a request for your store to start carrying their line.

My Ultimate Black Bean Burger Recipe

1 bag of dried black beans (1 lb) cooked per directions and partially mashed

1/2 wheel of Miyoko’s Kitchen garlic and herb vegan cheese (they make it exactly as we do at home)

2 “eggs” worth Bob Red Mill’s  Vegan Egg Substitute (follow directions on bag) (or flaxseed)

1 cup almond meal or oat flour

Tablespoon or more of lime juice

To taste as desired:

-crushed dried red pepper

-turmeric , cumin, whatever you like

-onion powder or finely chopped

-salt

Directions. Think of this as making a meatloaf but messier. All the ingredients or soft so wash up those hands and prepare to get messy!  Once you have squished together all the ingredients,  let it set for 5 minutes so that it gives the egg replacer a time to thicken it all up. If you need to add more dry ingredients to make it meatloaf consistency, then please do.

Line your cookie sheet with parchment paper and without adding oil or “grease”,  form and place on the cookie sheet the bean burgers.

Bake in preheated oven (375 degrees) for 30 minutes, my oven has a turbo setting that allows it to cook both sides at the same time, if you don’t have that, consider making your burgers an appropriate size to be easily by carefully flipped half way through.

Burgers will be soft but crisp on the outside and soft in the middle. Allow 10 minutes before serving  or 40 minutes or so to fully cool before placing in the freezer. Consider putting wax paper between burgers for easy removal.

My ultimate black bean burger here is topped with fresh mushrooms, red sauce, and a schmeer of some additional Miyoko’s garlic and herb cashew cheese. Fresh spinach below the burger and on the top bun.

Moist on the inside but holds together. Easy to reheat in microwave or oven for up to  month.

Oh and this IS whole food plant based cooking. Don’t let anyone tell you differently. If the products you use are like you would make it at home, then there you are.

Here we have one of the black bean burgers taken from the freezer and reheated, placed on a bed of beet noodles and baby kale. topped with carrot shavings and  mushrooms.