THE BEST PLANT BASED BLACK BEAN BURGER 🍔 Nothing Impossible about it!


Sometimes you just need a big hearty vegan burger and this Plant Based Black Bean Burger is THE ONE to satisfy the craving. Packed with flavor, hearty enough for even the most robust appetites, and perfect for batch cooking and freezing. This recipe is proof there is nothing Impossible about making a delicious plant based burger.

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  1. I made these burgers today and am beyond thrilled. They are the first bean burgers that had a consistency I really liked. It was my first time sautéing without oil also and well, I feel like I have a whole new outlook on cooking. I am so excited about it all, thank you so much!

  2. Hamburgers have always been a problem in my moving away from meat towards plant based. Lately a number of non-meats burgers have been introduced using words like beyond and impossible. I tried them and they are OK, but lack the taste that fat adds. Surprisingly, these fake-meat type burgers have a high amount of saturated fat. I tried some store bought black bean burgers. Meat they are not, but I find them good in their own way. Price wise the non-meat burgers seem to be as expensive as real meat. I hope that homemade black bean burgers will be less expensive.

  3. I love bb-burgers like this one, but the thing is, once you top your pb-burger w/ loads of veggies and sauces…it really doesn't matter very much about the burger ingredients…could be b-beans, oats, lentils, wheat, seitan, or any combo thereof and you'll get much the same wfpb nutrition and great taste.

  4. Seems like the Psyllium Powder is the key to getting a firmer plant-based burger. I've had a "go to" recipe that has come pretty close – but I'll be interested in giving this one a try. Sounds like you took it to the 'next' level. Looking forward to trying this recipe!

  5. I just made this recipe tonight and the burgers came out great! I didn't have any psyllium powder so I used wheat bran instead and it worked out just fine. Great video and recipe, thank!

    Days later: The burgers ARE much more firm after they've been in the fridge for a day. Mmm!

  6. I just followed the printable recipe. They're in the oven. One question I had was "how big was the onion you used?" I hope I guessed right. Perhaps it makes sense to include a number of grams or ounces next to a fresh ingredient like that. "One onion" is a pretty imprecise term compared to the rest of the ingredients.

  7. I watched a video once, can`t recall who it was, but they covered the burgers for the first half and then uncovered for the second half, I use my bottom half of my broiler pan to cover. I find it really helps to get those oats nice and stuck together with the other ingredients for a better burger firmness. So I cover all flavors of my oat based patties now. Love the smoked paprika in them also…