Black Bean Burger Wraps
the most versatile recipe and that's why I love them
we have all had a black bean burger at some point and if we are being honest its not always the best experience. but let me just say - those lil frozen patties don’t even compare to a home made black bean burger. after I learned how to make them and built that muscle memory for the perfect texture it has become one of our favorite things to have prepped. they last a while in the freezer and make for the best sandwiches, wraps and even tacos.
whenever I make them I always end up making them a bit different as this is the perfect recipe for repurposing some vegetables in the fridge that need to be used up. onions, peppers and garlic are always a given but in the past I have added in mushrooms for extra texture and flavor. for this batch I added in roasted sweet potato and kale for funsies and they turned out delicious.
Black Bean Burgers with Sweet potato + Kale
makes 6 patties and takes about 1 hour to prep and pan fry.
Ingredients for the patty mix
1 can - black beans ( rinsed + drained )
1 cup - sweet potato ( roasted + cubed )
3 tbsp - minced garlic
3 tbsp - chopped cilantro
1/4 cup - diced green bell pepper
1/4 cup - diced roasted red peppers
1/2 cup - diced yellow onion
2 cups - chopped kale
1 cups - panko
3 tbsp - flour
1/2 tbsp - garlic powder
2 tbsp - soy sauce
2 tbsp - adobo seasoning or sea salt
1/2 tsp - cumin
* safflower oil for pan frying - or another oil that has a high smoke point *
Sweet N Spicy Aioli
1 cup - vegan mayo
1/4 cup - sweet chili sauce
2 tbsp - lime juice
1/4 - cup sriracha - or to taste
The Slaw
3 cups - thinly sliced red cabbage
1/4 cup - green onions, thinly sliced
1/4 cup - chopped cilantro
1/4 cup - sweet N spicy aioli
What you will need :
Baking tray with parchment paper or a rack for oil to drip off after frying
A pot, pan or cast iron for deep frying and or pan frying
Metal tongs
Deli paper ( if you want to freeze these individually )
Large bowl
Measuring cups + spoons
Instructions
Step 1 - Prep
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to gather everything and wash the produce. Next mince, dice and chop everything so it can all be ready to dump in the bowl. Once you have all the onions and peppers diced, reserve half of them and keep that half raw. The remaining half is going to be sauteed before adding to the burger patty mix.
Step 2 - Making the burger patty mix
In a big bowl, dump your drained beans, sweet potato, garlic, onion.. everything in the above patty recipe. Once you have added everything including the flour, panko and seasonings. With your hands give everything a good mash, combining everything.
Once the patty mixture is thoroughly mixed, begin rolling and making your patties by hand into your desired thickness and shape, like burger patties. Set on to a sheet pan and place your full tray of patties into the fridge or freezer to set for at least an hour. Take this time to prep the other items needed for dish like the aioli and slaw. By allowing the patties to set this will help them to not fall apart once placed into the hot oil for frying (you can also store them in the freezer to cook later on).
Step 3 - Preparing to pan fry
For this recipe the texture is immensely better when they are pan fried or deep fried. I haven’t tried air frying them or baking them so I am not sure how they would turn out however if you do try those methods leave us all a comment so we can hear how it went !
To pan fry or deep fry I recommend makin ya life a bit easier and setting up a lil fry station. For this you are gonna want to have a pot, pan or cast iron that is suitable for frying and can handle the high heat. Fill it with enough oil to cover the bottom and then a bit more that way the burgers can have crispy edges. I recommend using an oil that can sustain a high burning point like safflower oil. Beside your pot of oil you are gonna wanna have a station for the patties to drip off the excess oil. I like to use a sheet tray with a rack but if you don’t have that you can use a plate and paper towel or something to that effect.
Fry one or two patties a time, over crowding the pan will make the oil drop in temperature and have your patties fallin apart. Fry till crispy on both sides and then you are done.
Step 4 - Plate + serve
With these patties I typically eat them in wraps by cutting the patty in half. Then plopping some slaw in a warm tortilla along with some extra aioli and some avocado slices if I have an avocado laying around. These are also perfect in burgers and sandwiches of course and my true favorite is in tacos !
Save your left over patties in the fridge for up to maybe 7 days in a food safe, air tight container or for up to 3 months in the freezer.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3