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Black Bean Burger with Provencal Sauce
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Black Bean Burger with Provencal Sauce

Spicy black bean burgers that don't fall apart when you cook them, taste awesome and are vegan-friendly! Win-win!
Prep Time10 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Servings: 2
Calories: 442kcal

Ingredients

For the burger (Makes 2 small burger patties each)

  • 1.5 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
  • 1/2 cup carrot grated
  • 1 Thai chili pepper or jalapeno or to taste, seeds removed and finely chopped
  • 2 tsp paprika powder
  • 1 tsp garlic powder
  • 2 tsp ground cumin seeds
  • 1 tsp dried oregano
  • sea salt to taste
  • 1 tbsp chia seeds (to make chia egg)
  • 3 tbsp water
  • 1/2 cup Panko/breadcrumbs (GF if needed)

For the provencal sauce

  • 2 cups eggplant chopped
  • 1 cup bell pepper (capsicum, any color) chopped
  • 1 cup sweet potato (any color or variety) chopped
  • 1 cup onion chopped
  • 3 cups tomato chopped
  • 2-3 clove garlic minced
  • 1 tbsp balsamic vinegar
  • 1 cup water
  • 1 bay leaf
  • 1 tsp dried rosemary
  • sea salt to taste
  • black pepper to taste

Instructions

  • In a large skillet or pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes, stir in garlic and cook for 2-3 minutes more. Stir regularly.
  • Add bell pepper and eggplant. Cook for 5 minutes. Stir regularly.
  • Stir in tomatoes, sweet potatoes, water, balsamic vinegar, rosemary, bay leaf, salt, and pepper. Stir well. Reduce heat to simmer, cover, and cook for 20-30 minutes. Add more water during cooking if needed. Stir regularly.
  • To make the chia egg, combine chia seeds and water (1 egg = 1 tbsp chia seeds + 3 tbsp water). Mix well and let sit for a few minutes.
  • Combine all burger ingredients in a small blender or food processor. Do not over process, you want to keep some texture in it. Add a little water if too dry or more panko if too wet
  • Make into burger patties. Heat cooking oil over medium heat and cook burger patties on both sides until cooked through and golden.
  • Serve with Provencal stew.

Notes

To save some time in the future you could make a big batch of these burger patties and freeze them for later. Line uncooked patties on a very large baking sheet lined with parchment paper. Cover with wrap and freeze the patties for about 45-60 min. Place in freezer bags. Keep parchment paper between different layers so they don't stick together.

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