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–+ servings
Black Bean Burgers burger fasole neagra reteta

Black Bean Burgers with Potato Wedges

These hearty vegan black bean burgers are served with crispy oven-baked potato wedges and a creamy lemon-tahini sauce for a satisfying homemade fast-food-style meal, ready in about an hour.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

  • 250 g black beans soaked in warm water overnight
  • ½ cup chickpea flour or any other flour you want
  • 1 tsp baking soda for boiling, plus 1/2 tsp baking soda for the patties
  • 1 cup parsley chopped
  • 1 onion chopped
  • 3 Tbsp psyllium husks
  • 2 tsp thyme
  • 1 tsp oregano
  • ½ tsp ground pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • ½ tsp sea salt

Assembly

  • burger buns gluten-free or regular; I used GF buns by Schar
  • 2 onion slices per burger
  • 4 pickle slices per burger
  • 2 tomato slices per burger
  • greens I used a couple of valerian leaves, per burger
  • 1 tsp mustard
  • 1 tsp ketchup
  • 1 tsp vegan mayonnaise

Side:

  • 1 potato per person

Sauce for potato wedges:

  • 2 Tbsp tahini
  • 2 cloves garlic minced
  • ½ lemon juice juice of 1/2 lemon

Instructions

Black Bean Burger Patties:

  • Boil the black beans in a large pot. Add 1 tsp baking soda. Boil for 40-50 minutes, or until soft and cooked through.
  • Drain the black beans and transfer them to a large bowl.
  • Add all the other ingredients for the burger patties.
  • Mash everything together using a potato masher.
  • Chill the mixture in the fridge for 20 minutes before using.
  • Heat some oil in a large non-stick pan.
  • Shape the black bean patties and place them in the pan.
  • Fry each patty for 1-2 minutes on each side.

Assembly:

  • Spread the sauces on the buns. Add the onion and tomato slices.
  • Place the patty on top and finish with greens, pickles and some more sauce if you like.

Side:

  • Wash the potato very well. Do not peel it.
  • Cut it into wedges.
  • Place the potato wedges on a greased oven tray. Sprinkle with sea salt and paprika and bake for 30 minutes, or until golden and cooked through.

Sauce for potato wedges:

  • For the lemon-tahini sauce, simply mix the tahini, garlic and lemon juice and blend until smooth. Add more water if needed.

Notes

Make ahead: the patty mixture can be prepared in advance and chilled in the fridge for a few hours before shaping and frying. For a fully gluten-free burger, use gluten-free buns.