These black bean burgers are loaded with veggies, infused with spices, and topped with creamy, homemade garlic tahini sauce. After taking your first bite, you will be wondering how you didn’t find this recipe sooner!
Did you know…
Plant-based diets are:
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Higher in protein and fiber
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Leave behind less of a carbon footprint
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Can lower the risk for some chronic diseases
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Can lower blood pressure and much more!
Eating more plant-forward has so many benefits, and you can start with this black bean burger! Serve on a whole grain bun with you favorite side items. I love serving this dish with sweet potato fries and a side salad. Enjoy!
I hope you love this black bean burger and garlic tahini recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Black Bean Burgers with Creamy Garlic Tahini Sauce
These black bean burgers are loaded with veggies, infused with spices, and topped with creamy, homemade garlic tahini sauce. After taking your first bite, you will be wondering how you didn’t find this recipe sooner!
Ingredients
For patties:
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1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
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1 tsp olive oil
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2 red onion, finely diced
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3 cloves garlic, minced
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1 large carrot, shredded
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1 (15 ounce) can black beans, rinsed and drained
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1/4 -1/3 cup oat flour, gluten free if desired
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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1 teaspoon chilli powder
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1/2 teaspoon paprika
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½ teaspoon salt
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Freshly ground black pepper
For garlic tahini sauce:
- 2 tablespoons tahini
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons warm water, to thin
- 1/4 teaspoon salt
Instructions
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For the flax egg, mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
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Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
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Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
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Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
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Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
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Divide mixture into four patties. Put on a plate and cover with plastic wrap, place in the fridge for 10-15 minutes.
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While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
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After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
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Place on buns with tomato, avocado, red onion and tahini sauce.
Recipe Notes
1. Serving size: Recipe makes 4 patties
2. Toppings: Sliced avocado, tomato, red onions
Nutrition
serving: 1 patty, calories: 147kcal, carbohydrates: 23.3g, protein: 8.3g, fat: 2g, saturated fat: 0.5g, polyunsaturated fat: 0.4g, monounsaturated fat: 0.7g, trans fat: 0g, cholesterol: 46.5mg, sodium: 692.8mg, fiber: 5.3g, sugar: 2.6g