Rating: 4 stars 4
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We are not vegans, but we do have Meatless Mondays in our house and these meatless burgers are the favorite for Gold Arch addicts. Serve with sweet potato fries.

Gallery

Recipe Summary

prep:
35 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
8 burgers
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Aioli Special Sauce:

Directions

Instructions Checklist
  • Puree black beans in a food processor, or mash with a fork.

    Advertisement
  • Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.

  • Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.

  • Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.

  • While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.

  • Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

Cook's Note:

You can use ground cumin in place of taco seasoning, and grated Parmigiano-Reggiano instead of nutritional yeast.

Nutrition Facts

661 calories; protein 26.1g; carbohydrates 78.4g; fat 27.3g; cholesterol 75.7mg; sodium 3197.5mg. Full Nutrition
Advertisement