I made this black bean burger recipe with Vietnamese pickles carrots and daikon radish and cucumbers. Kind of a Bahn Mi sandwich. Of course, that is completely optional. If you can’t find diakon radish you can also use pickled carrots and onions for this.
These black bean burgers do not need to be made into a sandwich. If you want to keep things really clean go ahead and serve them with a salad.
I used cooked quinoa for this recipe. I am using red quinoa but you can use any type you prefer. You will need 1 cup of coked quinoa, which is 1/4th cup of raw.
The most important thing when making this black bean burger recipe is that you make sure that the beans are drained well after you cook them. If you don’t your patties will be sticky and they will be very hard to handle.
These patties freeze beautifully and will last for about three months in the freezer. I like freezing them individually in little baggies. All you have to do is thaw them on the counter top for about an hour before cooking them.
This is what you are going to need for this healthy and delicious black bean burger recipe:
Makes six burgers
FOR THE PICKLED VEGGIES:
1 cup julienne carrots
1 cup julienne daikon radish
½ cup warm water
2 tsp. rice or distilled vinegar
1 to 1.5 tsp. sugar or agave (depending on how sweet you want the vegetables)
1 tsp. salt
Place the carrots and daikon radish in a bowl.
Mix the water with the vinegar, sugar and salt. Stir until the sugar and salt dissolve and pour over the vegetables. Mix to coat and press the veggies into the liquid. Allow sitting for 2 hours. You can make this in advance and keep it in the refrigerator in a closed jar for up to 3 weeks. Make sure the jar is closed tightly or the daikon will make it smell weird.
FOR THE PATTIES:
2 cups cooked and well drained black beans (If using canned drain and rinse)
1 cup cooked quinoa (1/4 cup uncooked)
1 large garlic clove – minced
2 scallions – white, light and dark green chopped
¾ cup breadcrumbs (more if your mixture is too sticky)
½ tsp. ground cumin
¼ tsp. crushed red chili peppers (optional)
Salt and pepper to taste
Place the beans in a bowl and mash about half of them with a fork. Add the rest of the ingredients and mix well. If you find that the mixture is too soft or sticky add a little more breadcrumbs.
Wash your hands and form the patties. Make them as big as you want. Place them in the fridge for about 20 minutes before cooking them. You can also freeze these. I place them in little baggies – individually – and thaw them on the counter about an hour before cooking them. They are perfect.
FINISH THE BURGERS:
6 burger buns
Heat the oil in a skillet and add the patties. Brown well on the bottom and carefully flip. Cook until the other side is browned as well and the patty is warm.
Place some cucumber slices on the bottom part of a bun and top with the browned black bean patty. Top with some of the pickled vegetables and the cilantro and cover with the rest of the bun.
I do not add condiments to this but feel free to add whatever you like. Enjoy.