Black Bean Burgers with Sriracha Aioli
Form smaller patties and serve on slider buns for fun party appetizers.
Ingredients
- 850 g (2 cans) black beans, drained, rinsed
- 60 g (½ medium) medium onion
- 20 g (½ cup) 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
- 120 g (1 cup) Panko breadcrumbs, or chickpea bread crumbs
- 60 ml (¼ cup) aquafaba, or 1 egg
- (8 ) hamburger buns
- 120 g (½ cup) vegan mayonnaise, or mayonnaise
- (2 teaspoons) Sriracha sauce
- (2 teaspoons) fresh lime juice
- 80 g (4 cups) 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
- 425 g (1 can) black beans, drained, rinsed
- 30 g (¼ ) medium onion, peeled
- 30 g (¼ ) medium onion, peeled
- 10 g (¼ cup) 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
- 60 g (½ cup) Panko breadcrumbs, or chickpea bread crumbs
- 30 ml (2 Tablespoons) aquafaba, or 1 egg
- (4 other) hamburger buns
- 60 g (¼ cup) vegan mayonnaise, or mayonnaise
- (1 teaspoon) Sriracha sauce
- (1 teaspoon) fresh lime juice
- 40 g (2 cups) 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
- 425 g (1 can) black beans, drained, rinsed
- 30 g (¼ ) medium onion, peeled
- 10 g (¼ cup) 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
- 60 g (½ cup) Panko breadcrumbs, or chickpea bread crumbs
- 30 ml (2 Tablespoons) aquafaba, or 1 egg
- (4 other) hamburger buns
- 60 g (¼ cup) vegan mayonnaise, or mayonnaise
- (1 teaspoon) Sriracha sauce
- (1 teaspoon) fresh lime juice
- 40 g (2 cups) 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.
