Veggie burgers often get a bad rap. Not ours. Made with black beans, soy sauce and sesame seeds, they’ve won over even our toughest meat-loving critics. Could be thanks to the sriracha that seasons both the patties as well as the special sauce that we spread on the toasted brioche buns. Topped off with cilantro sprigs and marinated cucumbers, these burgers are a hearty, oh-so-satisfying vegetarian meal in themselves. Cook, relax, and enjoy! - Marley Spoon & Martha
Prep. Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
1. Marinate cucumbers
Mix ½ t. sugar and 2 t. wine vinegar. Wash, then slice cucumbers as thinly on a diagonal. Toss cucumbers in vinegar mixture.
2. Combine ingredients
Peel and finely chop garlic. Remove cilantro leaves from ½ the stems, then finely chop the leaves. Combine the beans with hot water and mix in the garlic, the chopped cilantro, ¾ t. salt, ¼ t. pepper, soy sauce, 1 t. sugar, 1½ t. vinegar, ½ t. sesame oil, and 1 t. Sriracha.
3. Mash and mix together
When beans are rehydrated, stir in egg and bread crumbs until combined. Refrigerate for 5-10 minutes.
4. Form patties
Form bean mixture into two patties, approx. 3-4 in. wide and 1 in. thick. Coat patties completely in sesame seeds.
5. Cook burgers
Heat remaining 2 T. sesame oil in a skillet over medium-low heat. Place the patties in the skillet and cook them 5 minutes on the first side. Flip them to the other side, cook 3 minutes. Cover the skillet and cook for another 3 minutes, or until the burgers are heated through. Stir together mayonnaise and remaining 1 t. Sriracha.
Cut buns in half and toast. Spread Sriracha mayonnaise on each of the buns. Place the burgers on top. Remove cucumbers from marinade and divide among burgers then top with cilantro sprigs and top bun. Serve with radishes. Enjoy!
Psst. I like sweet potato fries or homemade potato chips instead of radishes.
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