INGREDIENTS
2 cans (850 g) black beans, drained, rinsed
½ medium (60 g) medium onion
½ cup (20 g) fresh corainder leaves
4 small garlic cloves, peeled
4 teaspoons (60 ml) low sodium soy sauce
1 teaspoon kosher salt, optional
½ teaspoon ground black pepper
1 cup (120 g) Panko breadcrumbs, or chickpea bread crumbs
¼ cup (60 ml) aquafaba, or 1 egg
8 hamburger buns
½ cup (120 g) vegan mayonnaise, or mayonnaise
2 teaspoons Sriracha sauce
2 teaspoons fresh lime juice
4 cups (80 g) baby arugula/rocket
DIRECTIONS
- Place black beans, onion, coriander, garlic, soy sauce, salt, pepper, panko, and aquafaba into the Vitamix container in the order listed and secure the lid.
- Select Variable 8. Pulse 8 to 10 times, using the tamper to press the ingredients into the blades. For a smooth textured burger blend on the highest speed for 20-30 seconds.
- Remove from the container and place in a bowl. Let stand 15 to 20 minutes. Divide mixture into 8 patties. Arrange patties onto a baking sheet coated with nonstick spray.
- Bake at 425°F (220°C) for 8 to 10 minutes. Flip over and bake an additional 6 minutes.
- For Sriracha aioli, mix the Sriracha, mayonnaise and lime juice together.
- Assemble burgers on buns with arugula/rocket leaves and Sriracha mayo.
