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.
Servings: 4
Total Time: 60 Minutes
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!
Tell us in the comments below: How do you like your burger? Bun or No Bun
We love hearing and seeing how this recipe turned out for you. Share your alternations, additions, and photos with us! Send them here.
One thought on “Black Bean Burger with Sriracha Aioli”