Comments on: Vegan Black Bean Burgers

By: Melanie McDonald

Melanie McDonald — Thu, 06 Jan 2022 17:49:18 +0000

In reply to Linda. drained

By: Linda

Linda — Thu, 06 Jan 2022 13:01:40 +0000

340 g canned black beans. Is 340 g drained or undrained? Thanks!

By: Marina

Marina — Wed, 05 Jan 2022 21:45:59 +0000

thank you, I managed to print the recipe.....

By: Melanie McDonald

Melanie McDonald — Wed, 05 Jan 2022 20:05:32 +0000

In reply to Marina. The print button is working ok. Do you have pop-ups disabled in your browser? If so that will be why you're having issues. If you disable that setting it will work.

By: Marina

Marina — Wed, 05 Jan 2022 20:01:28 +0000

Unfortunately, link for printing is not working, so I will take a photo of the recipe in order to make it. Recipe sounds very good....

By: Annie

Annie — Mon, 11 Oct 2021 22:40:04 +0000

I made enough for two and ate both burgers at one sitting. I used home cooked beans, done in the pressure cooker, which I mashed with a spoon; and some yellow onion, because I had no green. I used parsley instead of cilantro. They were very good and held together well, in spite of my just mixing them with kitchen tools (I hate getting my hands messy!) I put a little too much oil in the frying pan, so they were a tad fragile, but didn't fall apart. I would certainly make them again and appreciated not needing a food orocessorm

By: Kae

Kae — Fri, 06 Aug 2021 23:12:28 +0000

I am currently transitioning to an all raw vegan diet, but with the occasional cooked healthy meal, and I have been craving black bean burgers. I was looking up recipes online for the cleanest,easiest, simplest raw ingredient black bean burger and stumbled up on this recipe. Took the plunge, followed directions to a “T,” and wow. These are soooooooooooo good!!!! I literally am going to have all 4 burgers as I speak. Thank you for this wonderful recipe. I’m going to subscribe now and look through your other ones :) this is just great and I’m happy! I don’t have too much luck with random recipes but this was amazing and I’m happy!!!!

By: Melanie McDonald

Melanie McDonald — Sat, 19 Jun 2021 21:37:38 +0000

In reply to Julie.

Hi Julie, They really shouldn't be soggy. The only liquid going into the burgers should be lime juice and that's only about 2 tablespoons max. And that's the reason the flax/breadcrumbs are in there. It absorbs that little bit of moisture and firms the burgers up nicely.
A few things that might help you troubleshoot:
Did you drain the beans thoroughly?
Did you mash the beans with a potato masher as per the recipe? Running them through a food processor or similar would affect the texture.
Did you change anything at all? Not adding the flax/dried breadcrumbs would really affect the texture.
Did you refrigerate them before cooking? They need time for the flax/breadcrumbs to do their work and firm up.
Did you add either the oil or BBQ sauce to the mixture? The oil is just for pan-frying and the BBQ sauce is for brushing on after they are cooked.
Hope that helps!

By: Julie

Julie — Sat, 19 Jun 2021 20:10:33 +0000

I made these exactly as stated. It made 4 patties. Cooked them roughly 8 minutes on medium. They tasted wonderful! However, when cooking the patties in the skillet, the outside cooked nicely, but the inside was raw and soggy. I used no more liquid that what was called for in the recipe. With the inside being so damp and soggy, they ended up being too heavy and I felt like I was eating raw cookie dough!! Nothing wrong with that, but these just didn’t cook all the way thru for me. Any ideas?

By: Melanie McDonald

Melanie McDonald — Fri, 18 Jun 2021 02:53:02 +0000

In reply to Lisa. Thanks Lisa. So pleased you're enjoying the recipe!