Who said vegan food can’t satisfy your fast food cravings? Juicy, savory, and delicious, my Spicy and Saucy Vegan Bean Burger is also packed with the fiber and nutrients your body needs. Try making them at your next barbecue to impress your non-vegan family members, or prep the patties over the weekend and bake them on a weeknight after a long day for a plate of comfort.
Homemade, But Actually Easy!
Stop what you’re doing and listen up because I have cracked the code to the best, juiciest, most flavorful vegan burgers. No, they don’t come ready-made from a package (hello, cost of living crisis anyone?) but they might as well because they are actually so easy to make. Making the patties might take a bit longer than opening a package of ready-made bugers, but the best part about this recipe is that it is beginner-friendly and not fussy at all. The recipe is so foolproof that whether you’re a seasoned home cook or just starting out in the kitchen, my Spicy and Saucy Vegan Bean Burger will be sure to please you and your loved ones.
Ingredients for the Spicy and Saucy Vegan Bean Burger
For the Burger Patty
Beans and nuts: Walnuts and black beans make up the majority of the patty’s body and give it that meaty mouthfeel.
Vegetables: Onions have a lot of moisture, and this will keep the burger from drying out.
Spices and seasonings: Use garlic powder, smoked paprika, red chili powder, cumin, mushroom powder, black pepper, and salt to season the burger patties.
Binding agent: All-purpose flour will keep all the ingredients together.
For the Saucy Coating
Aromatics: Garlic and ginger
Sauces: Pre-made sauces like chili-garlic sauce, tomato sauce, and soy sauce pack a lot of flavor and cost zero effort!
Cornstarch: This thickens the saucy coating.
Sesame seeds
Substitutes for Spicy and Saucy Vegan Bean Burger
Walnuts: Substitute with pecans or sunflower seeds for a nut-free version.
Black Beans: Use kidney beans, chickpeas, or any preferred legume.
All-Purpose Flour: Substitute for gluten-free flour or almond flour for a gluten-free option.
Chili-Garlic Sauce: You can use any hot sauce of choice or homemade chili sauce if you don’t have chili-garlic sauce available.
Soy Sauce: Substitute with tamari or coconut aminos for a soy-free alternative.
Making the Spicy and Saucy Vegan Bean Burger
Preparing the Patties
Preheat your oven and lightly grease a baking sheet or line it with a silicone baking mat.
Process together your beans, walnuts, cooled fried onions, spices, and seasonings. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
Transfer the mixture to a large bowl and gradually add flour until it forms a rough dough. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
Bake the patties for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
Making the Saucy Coating
Create a cornstarch slurry with the water and cornstarch.
Fry the chopped garlic and ginger until fragrant but not browned.
Add the chili-garlic sauce, tomato sauce or paste, and soy sauce, cooking until the sauce starts to thicken (about a minute).
Stir the cornstarch slurry and continue cooking for about 20 seconds, stirring constantly.
Assembling Your Spicy and Saucy Vegan Bean Burger
Add the baked patties to the pan, coating them in the sauce.
Sprinkle the sesame seeds on top.
To serve, place the saucy patties on burger buns spread with vegan garlic mayo.
Add lettuce, tomato slices, and onions as desired.
Top with the remaining bun.
Enjoy your spicy and saucy vegan bean burger!
Tips for the Best Spicy and Saucy Vegan Bean Burger
Texture is Key: Don’t over-process the walnuts and beans; you want some texture to ensure a firm, satisfying bite.
Use a Binder: Flour helps bind the patties together, but if you’re looking for alternatives, consider ground oats or breadcrumbs. A flax or chia egg can add additional binding power.
Kneading the Patty Dough: If the patty mixture feels too sticky when you are kneading it, add a little more flour.
Pre-Cook Onions for Extra Flavor: Caramelizing the onions adds a depth of flavor that enhances the overall taste of the burger.
Saucy Coating Tips: When making the sauce, adjust the amount of chili-garlic sauce to your spice preference. Stir continuously after adding the cornstarch slurry to avoid lumps.
Make Ahead and Store: Prepare the patties in advance and freeze them. When needed, bake or pan-fry directly from frozen.
Serving Suggestions: Serve with a generous spread of vegan mayo, fresh lettuce, red onion slices, juicy tomato slices, and pickles for added crunch and flavor.
Hosting a vegan barbecue? Check out these recipes!
Make this Spicy and Saucy Vegan Bean Burger to up your burger game! Packed with the hearty goodness of beans and walnuts, these patties are spiced to perfection and coated in a deliciously tangy and spicy sauce. Whether sauced up or not, this versatile burger will satisfy your cravings. Perfect for a cozy dinner or meal prepping for the week!
220gdry kidney or black beanssoaked and cooked or 1 (15-ounce/425 g) can black beans, drained and rinsed
1medium onionchopped
1teaspoongarlic powder
1tablespoonsmoked paprika
1teaspoonred chili powderor cayenne pepper
1teaspoonground cumin
1teaspoonmushroom powder
¼teaspoonsalt
¼teaspoonground black pepper
¾cupall-purpose flouror as needed
For the Saucy Coating:
4clovesgarlicchopped
1-inchgingerchopped
3tablespoonschili-garlic saucesuch as Sriracha, or to taste
3tablespoonstomato sauce or 1 tablespoon of tomato paste
1tablespoonsoy sauce
1tablespooncornstarch
4tablespoonswater
1tablespoonsesame seeds
Instructions
Set your oven to 350°F (175°C). Prepare a baking sheet by lightly greasing it or lining it with a silicone baking mat.
In a skillet, heat a little oil over medium heat. Add the chopped onions and cook for about 7-8 minutes until they become soft and golden brown. Once done, transfer the onions to a bowl and let them cool.
In a food processor, pulse the walnuts until they are roughly chopped – you want them to retain some texture, so avoid over-processing. Add the cooked black beans, cooled onions, garlic powder, smoked paprika, red chili powder, ground cumin, mushroom powder, salt, and pepper. Pulse until the ingredients are just combined, retaining a slightly chunky texture.
Transfer the mixture to a large bowl. Add the flour gradually and mix until it forms a rough dough. If the mixture feels too sticky, add a little more flour. Lightly knead the dough with damp hands, then shape it into patties about 3/4-inch thick.
Place the patties on the prepared baking sheet. Bake in the preheated oven for about 10 minutes on each side or until the patties are firm in the center and crisp on the outside. Remove from the oven and set aside.
Stir the cornstarch slurry into the sauce and continue cooking for about 20 seconds, stirring constantly, until the sauce thickens further. Add the baked patties to the pan, gently flipping them to ensure they are evenly coated in the sauce. Sprinkle the sesame seeds on top. Remove from heat once the patties are fully coated and the sauce has thickened.
To serve, place the saucy patties on burger buns spread with vegan garlic mayo. Add lettuce, tomato slices, and onions as desired. Top with the remaining bun.
Close the burgers and enjoy your spicy and saucy vegan bean burger!