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Four pan-seared black bean veggie patties with carrot, peas, oats and herb flecks.
Rachelle Johnson

Thai-Inspired Black Bean Veggie Burgers

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Black beans, finely chopped vegetables and oats make hearty pan-seared patties with ginger, lime, sesame and fresh herbs. Basil and cilantro bring a fragrant lift to the crisp edges and tender centers, with optional lemongrass for an extra aromatic note.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Thai
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup cooked black beans drained and rinsed
  • ½ cup green peas Cook frozen peas as their packaging directs.
  • ½ cup carrot finely shredded
  • ½ cup mushrooms finely chopped
  • 1 small red onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
Binders
  • ½ cup rolled oats
  • ⅓ cup vegan panko breadcrumbs
  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 2 tablespoons oat flour Chickpea flour is the alternative.
Seasoning
  • 1 tablespoon tamari
  • 1 tablespoon lime juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili flakes
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
Herbs and cooking oil
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon vegan lemongrass paste Optional; check the ingredient label.
  • 2 tablespoons neutral cooking oil Divided: 1 tablespoon for vegetables and 1 tablespoon for the patties.

Equipment

  • skillet
  • mixing bowl
  • fork or potato masher
  • spatula
  • chopping board
  • knife
  • refrigerator tray

Method
 

  1. Stir the ground flaxseed and water together and leave for 10 minutes, until thickened.
  2. Heat 1 tablespoon of the measured cooking oil in a skillet. Add onion, garlic and ginger and cook for about 2 minutes. Add the carrot, mushrooms and peas and cook for about 5 minutes until tender and excess moisture has evaporated; satisfy frozen-pea package cooking directions.
  3. Lightly mash the drained black beans in a bowl, leaving some small pieces for texture.
  4. Add the cooked vegetables, oats, breadcrumbs, hydrated flax, oat flour, tamari, lime juice, sesame oil, ground spices, chili flakes, salt, pepper, cilantro, basil and optional lemongrass paste to the beans. Mix thoroughly and let the oats absorb the moisture.
  5. Shape into four evenly sized patties, compacting the edges gently. Refrigerate for 15–20 minutes so the binders can firm them.
  6. Heat the remaining 1 tablespoon cooking oil in the skillet over medium heat. Cook the patties for about 4–5 minutes per side, leaving them undisturbed until a crust forms. Turn carefully and cook until browned and heated through.
  7. Serve the four patties warm. Vegan buns or lettuce leaves and any sauces or fresh toppings can be added separately.

Nutrition

Calories: 265kcalCarbohydrates: 33gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 600mgPotassium: 468mgFiber: 9gSugar: 4gVitamin A: 2588IUVitamin C: 12mgCalcium: 70mgIron: 3mg

Notes

Timing: The 60-minute planning estimate includes vegetable cooking, flax hydration and a 20-minute chill; some preparation can overlap.
Texture: Finely chop the vegetables and cook away free liquid. Coarse mashed beans give substance; a completely smooth puree can become pasty.
Binding: Oats and flax need time to absorb water, so chill before judging a loose mixture.
Swaps: Chickpea flour can replace oat flour, with a slightly earthier flavor. Use certified GF oats/oat flour, GF breadcrumbs and GF tamari for a gluten-free version; ordinary panko contains wheat.
Flavor: Thai-inspired describes the ginger, lime, herbs and optional lemongrass, rather than claiming a traditional Thai burger.
Serving: Buns, lettuce and sauces are additions and are excluded from the patty nutrition baseline.
Storage: Refrigerate promptly in shallow containers for up to three days. Reheat to 165°F (74°C) in a skillet or oven; a gentle second sear restores some crispness. Freeze cooled patties individually before packing together.

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