I think it’s safe to say I am addicted to burgers, especially these black bean, kale and sriracha burgers. Which is lucky because so is my boyfriend and the rest of my family. I make them almost weekly and will NEVER turn down a vegan burger.
These burgers are made with black beans, kale (there had to be some greens) and plenty of kick from the sriracha and different spices. They are so quick and easy to make, and will satisfy even meat eaters as the black beans give that fake meat look.
I nearly always put black beans in burgers because they give a great consistency and texture and also work well with different seasoning and spices. These can be made ahead of time, just leave the mixture covered in the fridge.
I am almost certain you have all these ingredients in your cupboard, so what are you waiting for? Make them, eat them, double up on them and thank me later.
If you want to be a pig like me, make it a double decker, double up on the cheese, add as many topping as you like and then struggle to it. But that’s half the fun, right?
These burger will also freeze well, once formed into round patty shapes place them in an airtight container with some parchment paper between them so they don’t stick.
I added my favourite toppings which are Violife cheese slices, Follow Your Heart Veganaise and Flying Goose Sriracha sauce.
You can find all three of them in Sainsburys and most other supermarkets or health food shops. The veganaise and sriracha are a match made in vegan heaven and make an awesome dip for chips too.
As always if you make these black bean, kale and sriracha burgers be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 1 large red onion
- 2 cartons (460g drained) black beans
- 2 cups packed kale
- 1 tsp mixed dried herbs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp smoked garlic granules
- 1-2 tbsp sriracha
- 1 tsp dried chilli flakes
- 1 flax egg
- 2 tbsp flour + extra for dusting
- 4 burger buns
- Toppings of choice
Finely dice the onion and fry until translucent.
Add the black beans to a mixing bowl and mash with the back of a fork/potato masher. Leave some whole.
Roughly chop the kale and place in a bowl with a couple tbsp of water and cook in the microwave on high for 2 minutes. Or boil in a pan.
Drain the kale and add along with the onion, spices, chopped chilli, flour and flax egg. Give it a good stir and leave in the fridge for half an hour.
Heat some oil in a pan on medium heat (griddle pan works well to keep shape).
Divide the mixture into 4 and dust the chopping board in flour. Shape into 4 burgers and coat each side with a little flour (like the picture above).
Depending on how big your pan is place 2-4 in at a time. Fry for 5-6 minutes on each side until crispy and brown.
Toast your buns, and add cheese slices whilst the burgers are in the pan and hot, so that it melts. Add the burgers to the buns, and toppings of your choice. I added cheese, mayo, sriracha, hummus and salad.
1 flax egg = 1 tbsp flaxseed + 2/5 tbsp water mixed and left to thicken for 5 mins.
If you don't like Sriracha, sub for ketchup and leave out the chilli.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 476mgCarbohydrates: 57gFiber: 11gSugar: 8gProtein: 17g