Black Bean Burgers + What’s New?

Hey friends! Below you will find a new recipe as well as my plans for upcoming posts. Definitely a must read, so if you aren’t planning on cooking yet, the updates are at the bottom!

A few nights ago my boyfriend and I made black bean burgers, and we loved them! The original recipe is from the Vitamix website, but I altered a few ingredients. These are so delicious with all sorts of toppings. Feel free to experiment to see what you like the best!

You will need

  • 1 15oz (425 g) can unsalted black beans, rinsed, drained
  • ¼ cup chopped fresh cilantro
  • 1/2 cup finely chopped red pepper
  • 2 garlic cloves, peeled and crushed
  • 2 teaspoons low sodium soy sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup Panko breadcrumbs
  • chia seeds, for 1 chia seed egg (instructions below)
  • burger buns
  • ¼ cup vegan mayo (I use my favorite Vegenaise)
  • 1 teaspoon Sriracha sauce
  • baby arugula (for topping)


Drain and rinse black beans until the water runs clear. Add the beans into a mixing bowl and mash with a fork or potato masher. (NOTE: do not entirely mash the beans, and leave some bean chunks visible) Heat up a pan on high until it gets hot and then add the chopped red pepper. Stir constantly until the peppers begin to brown and slightly get blackened on the outside. The idea is to get them “roasted” in the pan. Remove the peppers from the pan and add them to the mashed beans, along with the cilantro, garlic, soy sauce, salt, pepper, and bread crumbs. Mix gently to combine. Set aside while you prepare the chia seed egg. For later topping, stir the mayo and sriracha until combined.

Chia seed egg

In a small bowl, add one tablespoon of chia seeds and three tablespoons of water. Stir and then stick it into your fridge for 15 minutes or until the mixture turns into a jelly/goo/egg like consistency. This stuff works remarkably well for anything that normally uses eggs. Plus, it has no taste! 1 tablespoon chia seeds + 3 tablespoons water = 1 egg 

Once your chia egg is done, add it to the bean mixture and stir everything together well. Set your pan to between medium and high heat, and form mixture into thin patties. Cook on both sides for 5-8 minutes, or until crisp. These take a while, but be patient, it’s 100% worth it!


Sauteed mushrooms & onions for topping!
My favorite vegan mayo
Arugula, Daiya cheddar, sriracha mayo, sliced tomatoes, and sauteed mushrooms & onion


This has become one of my favorite things to make lately, and I hope you try them too!

Coming Soon

– more about my jewelry making, and a GIVEAWAY

– more recipes

– go to a new restaurant and do a full review

– give you all a look at my vegan beauty box subscription and do a full review

– a look at the photos I’ve taken with my new mini instant camera and review

As always, if you have any suggestions on what you would like me to do, see, review, research, etc. Leave me a comment or send me a message. I love hearing from you!


What I’m listening to

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