I have some news to share with you all. We’re moving. We’ll still be at the same place online, but the hubby and I have bought a house and we’re in the process of selling our current house. Financial experts will tell you not to buy a house unless you plan to stay there a couple of years in order to recoup your financial investment. However, I think there’s another important reason to stay put…selling a house is a LOT of work! So, all this work on the house means less time in the kitchen. That translates into the need for some quick and easy recipes. These Black Bean Pecan Burgers with Homemade Vegan Mayo fit the bill…or the burger…whatever works!
Now when we’re surrounded by boxes and taking multiple trips to the storage unit, we can at least sneak in a quick meal. Because, you know, all this cleaning leaves me famished!
Protein = Endorphins
I could probably use with a little more famishing, but then again, moving is stressful. Food provides a natural source of endorphins, especially these Black Bean Pecan Burgers that are packed with protein!
Who knows where the place is in my head where my recipes come from. I have yet to figure it out. Somehow I decided to try adding a few pecans to my black bean burgers…and loved it!
But this vegan mayo? This is a creation by Robin Robertson from her newly revised book, Vegan Planet. Robin’s original version of the Vegan Planet has sold over 100,000 copies and is referred to as the “vegan bible”. Now she’s come out with a revised version which I have had the pleasure of reading personally. And I loved it.
Why You’ll Love Vegan Black Bean Pecan Burgers
These vegan black bean pecan burgers are relatively easy to make and the flavor is out of this world! I like adding the pecans because it creates a “meatier” taste to my bean burgers. Also, a little bit of fat (that comes from the pecans) goes a long way to making you feel full longer. Feeling full, my friends? That’s a big deal because it means I get a little break from thinking about food…for a change.
Also, the black beans add a lot of fiber which is great for your microbiome. Everything is all about the gut flora these days. You can take probiotics. You can drink kombucha. You can also eat lots of fermented food. And fiber goes a long way toward creating a healthy gut as well.
But let’s get back to flavor. Because I like to make a double batch of these flavorful black bean pecan burgers and freeze some of them. That way I can have a delicious, savory, healthy burger within minutes.
I love this book so much I decided to give you a chance to read it as well. One lucky reader will have a chance to win a copy of the revised and updated Vegan Planet Cookbook. Could it be you? See the details below for your chance to win!
Some of my favorite recipes in Robin’s book includes:
- Chipotle Mashed Potatoes
- Tofu with Almonds and Amaretto
- Vegan Sausage and Fennel Cannelloni
- Roasted Eggplant and Sesame Pizza
- Tiramisu Cheesecake
- Creamy Cashew-Cardamom Shake
- Pumpkin Pie Pancakes
See? I told you this book is so lovable! Enter for your chance to win your very own copy of the book! For now, check out Robin’s recipe for Homemade Vegan Mayo below (that I adapted slightly…get the book to see her original take on it!!) and my veggie burger as well. We’re eating these a lot right now and I’m finding it to be my favorite part about moving!
Note: This is not a sponsored post. I was sent a free copy of the cookbook for review, but have not been compensated. I just really liked this book and wanted to share it with my readers! As always, the many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.
- 2 15 oz cans black beans rinsed and drained
- 1 cup black rice or brown rice, cooked according to directions
- 1 tablespoon ground flax seeds
- ½ cup pecans
- 2 tablespoons corn or potato starch
- 1 tablespoon lemon juice
- 4 tablespoons water
- 2 tablespoons nutritional yeast flakes optional, but recommended
- 3 tablespoons dehydrated onions
- 1 tablespoons dried garlic
- ½ cup corn meal
- ½ cup brown rice flour
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon dried thyme
- 1 - 2 tablespoons vegetable oil
Heat your oven to 250F and prepare a baking dish by giving it a quick coating of vegetable spray.
Place 1 can of black beans, rice, ground flax seeds, pecans, corn starch (or potato starch), lemon juice, water, nutritional yeast flakes, dehydrated onions, dried garlic, corn meal, brown rice flour, salt, chili powder, and dried thyme in the bowl of a food processor. Pulse for several seconds then use a spatula to push the ingredients down. Pulse again. The mixture will be very thick.
Add the second can of drained black beans and pulse again to combine. The mixture will still be thick, but it should be a spreadable consistency.
Heat 1 tablespoon of the vegetable oil in a skillet. Make 3 to 4 patties from the black bean mixture and place these in the skillet to brown. While the bottom of the patty is browning, sprinkle the top with a little bit of salt and pepper. Continue to cook the patties for 3-5 minutes, until brown. Flip to cook to brown the other side then place in your prepared baking pan.
Place the baking pan in the oven and allow the patties to bake approximately 10 minutes. You can do this in batches by placing the patties in the oven while you're browning the next batch of patties. The temperature is low enough that it won't hurt if the first batch of patties stays in the oven a little longer.
Once done, allow the patties time to cool a little before serving so they can firm up to a desired texture.
Place each burger on a bun and dress with sliced tomatoes, lettuce and Vegan Mayo. Enjoy!
Recipe Source for Vegan Mayo is Robin Robertson, author of the Vegan Planet Cookbook
- 15 oz package firm tofu drained
- 4 tablespoons rice vinegar
- 4 tablespoons vegetable oil
- 2 teaspoons agave nectar
- 1-2 teaspoons salt
- ½ teaspoon dried mustard
- 3 - 4 tablespoons nutritional yeast flakes
Combine everything in a food processor and pulse until smooth. Use a spatula to press down any ingredients at the top of the bowl and pulse again.
Take a taste and add additional seasoning as necessary
Spoon the mayo into a jar or other lidded container. Keep covered and refrigerated between uses. Should keep easily for 5 days.