Ingredients
8
8 servings
- •2 (15 ounce) cans black beans, rinsed and drained
- •1 cup bread crumbs
- •½ cup finely chopped red bell pepper
- •½ cup finely chopped green bell pepper
- •1 medium onion, finely chopped
- •2 large eggs
- •2 tablespoons hickory-flavored barbecue sauce
- •2 tablespoons nutritional yeast
- •2 tablespoons salt
- •1 tablespoon olive oil
- •1 tablespoon taco seasoning
- •1 tablespoon ground black pepper
- •1 tablespoon garlic powder
- •1 tablespoon chili powder
- •1 tablespoon chili sauce
- •1 tablespoon vegetable oil, or as needed
- •6 tablespoons mayonnaise
- •1 tablespoon vegan bacon bits
- •1 tablespoon relish
- •1 teaspoon apple cider vinegar
- •1 teaspoon tomato paste
- •8 slices Monterey Jack cheese
- •8 large hamburger buns, split and toasted
Instructions
- Puree black beans in a food processor, or mash with a fork.
- Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
- Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
- Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
- While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
- Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.
Nutritional Facts
Per 8 servings
- Calories: 661
- Carbohydrate: 78g
- Fat: 27g
- Fiber: 12g
- Protein: 26g
- Sugar: 5g
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