Fructose Free Vegan Zesty Scallion Black Bean Burger
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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
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 cloves garlic, finely minced
- ½ cup panko breadcrumbs
- 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
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- vegan mayonnaise, to taste
- 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.
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