I am often experimenting with burger recipes – trying to figure out the near-perfect balance between flavor, texture, and moisture. For this recipe, I decided to for a black bean and tofu burger.
Each ingredient in a veggie burger serves a particular function, whether that’s to enhance the flavor, texture, or the burger’s stability.
Anyway, I highly recommend reading the cooking notes and following the recipe exactly as it is.
So far, this is the best (easy) veggie burger I’ve made. I’m sure the journey still continues for the perfect one.
Dang Good Black Bean Tofu Burger Recipe
- 1 cup cooked black beans drained, rinsed
- 1 cup firm tofu pressed, drained
- 2/3 cup common mushroom washed, chopped
- 1/2 cup almond flour
- 1/4 cup old fashioned oats
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons tomato paste
- 1 tablespoons garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon oil
- Pinch of salt
- First, preheat oven to 375 F degrees. Line a baking tray with parchment paper. Next, crumble the tofu with your hands. Throw in 1 tbsp of soy sauce and mix well.
- In a single layer on the baking tray, lay out the beans, tofu, and mushroom. Bake the mushrooms and beans for 15 minutes. Remove when done and set aside in a large bowl.
- Then, bake the tofu for another 10 minutes (25 minutes total). Throw the tofu into the bowl with the beans and mushroom.
- With a fork, smash the veggie burger mix, leaving SOME pieces whole.
- Next, add the almond flour, oats, tomato paste, garlic powder, smoked paprika, 1 tablespoon of soy sauce, and a pinch of salt. Mix everything well.
- If the mixture is too wet, just add more almond flour, a tablespoon at a time. With your hands, form the black bean and tofu burger patties.
- Over medium heat, place a pan. Add a tablespoon of oil. Finally, cook the burgers for 5 minutes on each side. Serve.
- I used leftover, unseasoned, cooked black beans. Canned beans work too.
- Make sure to drain, rinse, and pat dry the beans as much as you can.
- You must use firm tofu for this.
- Baking/roasting/whateveryoucallit the vegetables is important. It dehydrates the vegetables and creates a “meatier” texture.
- It’s totally cool to swap out the low sodium soy sauce for tamari sauce.
- I pan cooked these burgers with a little bit of oil. If you’re oil-free, I guess experiment with baking the burgers.
- Please use parchment paper and not aluminum foil.
- These make about 5 burger patties.
- If you don’t have almond flour, opt for whatever kind of flour you have. Oat flour works too.
- You can either use rolled oats or oat flour interchangebly. It doesn’t matter. I’ve done both it just depends if I have oat flour readily available.
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