Veggie burgers, especially black bean ones, have a small place in my heart.
Even though I’m not vegan or even vegetarian, it’s nice to have options for lunch and dinner that aren’t so heavy. This black bean burger with sriracha aioli really hits the spot without containing any unnecessary fillers.
One thing about making any type of veggie burger is it’s really important to not have too much liquid. Since vegetables and canned beans are moisture rich, it takes a little extra prep to dry them out. This means more waiting and less doing.
To puree all the veggies for these burgers, our Vitamix worked really well. If you have a food processor, it’s going to get the job done just as good. You will have to help the ingredients along the way to make sure they get pureed and mixed well.
Even though I opted to top my black bean burger with avocado [it’s so buttery], what gives this burger an extra pop of flavor is the sriracha aioli. It’s super simple to literally whip together with only three ingredients!
Black Bean Burger with Sriracha Aioli Recipe
Smoky black bean patties topped with a whiskey aged sriracha aioli sauce.
Black Bean Burger Ingredients
- 1 can Black Beans (15.5oz)
- 2 handfuls Blue Tortilla Chips
- 1 Yellow Onion (small)
- 1 Carrot (large)
- 4-6 cloves Garlic
- 1 1/2 tbsp Coconut Oil (divided)
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cumin
- Sea Salt & Pepper (to taste)
Sriracha Aioli Ingredients
- 2 tbsp Whiskey Barrel Aged Sriracha
- 2 tbsp Mayonnaise
- 1/2 tbsp Apple Cider Vinegar
Whiskey Barrel Aged Sriracha
Hand crafted sriracha aged in small batch rye whiskey barrels for up to 18 months!
- Lined a baking sheet with 2-3 layers of paper towels. Before draining beans, reserve 4 tablespoons of liquid for later. Rinse and drain beans then spread evenly on paper towels. Let sit 25 minutes.
- Mix all ingredients in a small dish for sriracha aioli until well combined. Set aside.
- Thinly slice onion. Grate carrot and garlic.
- Using a cast iron skillet, heat 1/2 tsp coconut oil over medium heat. Saute onions for 3 minutes. Add carrot and garlic. Continue to cook for 2-3 additional minutes. Set aside.
- Blot beans with another paper towel to remove excess liquid. Try to get them as dry as possible.
- Place tortilla chips in blend and pulse until they become small pieces.
- Add beans to blender with reserved liquid, onion mixture, worcestershire, paprika, cumin, salt, and pepper. Slowly blend using the blender stick to help get all ingredients pureed.
- Remove bean mixture from blender and divide into 4 equal patties.
- Heat 1 tablespoon of coconut oil over medium high heat. Cook patties for 8 minutes on each side.
- Serve immediately topped with sriracha aioli and the rest of your favorite ingredients!
- To make this recipe vegan, swap regular mayonnaise and worcestershire for vegan alternatives.
- Coconut oil can be replaced with your favorite fat such as olive oil, ghee, or butter.
- For a dryer burger, add 1 tablespoon of reserved black bean liquid to start. Add more, slowly if unable to blend.
Tell us in the comments below: How do you like your burger? Bun or No Bun
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