Black Bean Burgers with Sriracha Aioli
Form smaller patties and serve on slider buns for fun party appetizers.
Ingredients
- 2 cans (850 g) black beans, drained, rinsed
- ½ medium (60 g) medium onion
- ½ cup (20 g) fresh cilantro leaves
- 4 small garlic cloves, peeled
- 4 teaspoons (60 ml) low sodium soy sauce
- 1 teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
- 1 cup (120 g) Panko breadcrumbs, or chickpea bread crumbs
- ¼ cup (60 ml) aquafaba, or 1 egg
- 8 hamburger buns
- ½ cup (120 g) vegan mayonnaise, or mayonnaise
- 2 teaspoons Sriracha sauce
- 2 teaspoons fresh lime juice
- 4 cups (80 g) baby arugula
Directions
- Place black beans, onion, cilantro, garlic, soy sauce, salt, pepper, panko, and aquafaba into the Vitamix container in the order listed and secure the lid.
- Select Variable 8. Pulse 8 to 10 times, using the tamper to press the ingredients into the blades. For a smooth textured burger blend on the highest speed for 20-30 seconds.
- Remove from container and place in a bowl. Let stand 15 to 20 minutes. Divide mixture into 8 patties. Arrange patties onto a baking sheet coated with nonstick spray.
- Bake at 425°F (220°C) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
- For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
- Assemble burgers on buns with arugula and Sriracha mayo.
Ingredients
- 1 can (425 g) black beans, drained, rinsed
- ¼ (30 g) medium onion, peeled
- ¼ (30 g) medium onion, peeled
- ¼ cup (10 g) fresh cilantro leaves
- 2 garlic cloves, peeled
- 4 teaspoons (60 ml) low sodium soy sauce
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper, optional
- ½ cup (60 g) Panko breadcrumbs, or chickpea bread crumbs
- 2 Tablespoons (30 ml) aquafaba, or 1 egg
- 4 other hamburger buns
- ¼ cup (60 g) vegan mayonnaise, or mayonnaise
- 1 teaspoon Sriracha sauce
- 1 teaspoon fresh lime juice
- 2 cups (40 g) baby arugula
Directions
- Place black beans, onion, cilantro, garlic, soy sauce, salt, pepper, panko, and aquafaba into the Vitamix container in the order listed and secure the lid.
- Select Variable 8. Pulse 8 to 10 times, using the tamper to press the ingredients into the blades. For a smooth textured burger blend on the highest speed for 20-30 seconds.
- Remove from container and place in a bowl. Let stand 15 to 20 minutes. Divide mixture into 4 patties. Arrange patties onto a baking sheet coated with nonstick spray.
- Bake at 425°F (220°C) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
- For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
- Assemble burgers on buns with arugula and Sriracha mayo.
Ingredients
- 1 can (425 g) black beans, drained, rinsed
- ¼ (30 g) medium onion, peeled
- ¼ cup (10 g) fresh cilantro leaves
- 2 garlic cloves, peeled
- 4 teaspoons (60 ml) low sodium soy sauce
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper, optional
- ½ cup (60 g) Panko breadcrumbs, or chickpea bread crumbs
- 2 Tablespoons (30 ml) aquafaba, or 1 egg
- 4 other hamburger buns
- ¼ cup (60 g) vegan mayonnaise, or mayonnaise
- 1 teaspoon Sriracha sauce
- 1 teaspoon fresh lime juice
- 2 cups (40 g) baby arugula
Directions
- Place black beans, onion, cilantro, garlic, soy sauce, salt, pepper, panko, and aquafaba into the Vitamix container in the order listed and secure the lid.
- Select Variable 8. Pulse 8 to 10 times, using the tamper to press the ingredients into the blades. For a smooth textured burger blend on the highest speed for 20-30 seconds.
- Remove from container and place in a bowl. Let stand 15 to 20 minutes. Divide mixture into 4 patties. Arrange patties onto a baking sheet coated with nonstick spray.
- Bake at 425°F (220°C) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
- For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
- Assemble burgers on buns with arugula and Sriracha mayo.
