Vegan Burger
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice, cooled
- 1/2 cup walnuts, finely chopped
- 1/4 cup sun-dried tomatoes, minced
- 3 tbsp tahini
- 2 tbsp tamari or soy sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tbsp olive oil, divided
- 4 vegan burger buns, toasted
- 1 cup arugula
- 1 avocado, sliced
- 4 slices vegan cheddar cheese
- 1/4 cup vegan aioli
- 1 large beefsteak tomato, sliced thick
Instructions
- In a large bowl, mash black beans with a fork until 60% broken down, leaving some whole beans for texture. Add cooled brown rice, chopped walnuts, and sun-dried tomatoes, stirring to combine.
- In a small bowl, whisk together tahini, tamari, smoked paprika, garlic powder, and cumin. Pour over the black bean mixture and fold gently until evenly distributed. Let rest for 5 minutes to allow flavors to meld.
- Divide mixture into 4 equal portions and form into 3.5-inch patties, about 3/4-inch thick. Press gently but firmly—they should hold together but not be compacted. Refrigerate patties for 15 minutes to firm up.
- Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Working in batches if needed, place patties in skillet and cook 4-5 minutes on the first side until a golden crust forms, resisting the urge to flip early.
- Flip patties carefully and cook 3-4 minutes on the second side until evenly browned. Top each patty with a slice of vegan cheddar in the last 30 seconds and cover with a lid to melt.
- Toast the burger buns cut-side down in the same skillet with remaining 1 tbsp olive oil for 1-2 minutes until golden and crispy.
- Spread 1 tbsp vegan aioli on the bottom bun, layer arugula, tomato slice, then the patty with melted cheese. Top with avocado slices and close with the top bun. Serve immediately while patties are warm.
Inspired by Tamearra Dyson’s winning vegan burger. This is a plausible recreation, not the chef’s original recipe.