Anti Inflammatory Vegan Zesty Scallion Black Bean Burger
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) black beans, drained and rinsed
- 6 scallions, thinly sliced (white and green parts)
- 1 jalapeño, seeded and finely minced
- 3 cloves garlic, finely minced
- ½ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste
Can be omittedvegan mayonnaise
- hot sauce, to taste (optional)
Instructions
- 1
Spread the drained black beans in a single layer on a parchment-lined baking sheet. Pat them dry with paper towels, then let them air-dry at room temperature for 15 minutes — the drier the beans, the better the patties will hold together and crust.
- 2
Transfer the dried beans to a large mixing bowl. Use a potato masher or fork to mash them until roughly three-quarters of the beans are broken down into a thick paste, with some whole beans remaining for texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!