Food Journal - Bean and Flax Burger


The Easiest Black Bean Burger You’ll Ever Make


I doubled the recipe and used a little more than 1 cup of beans. I also added 1 tablespoon of nutritional yeast. Instead of black beans I used Anasazi beans.

The burgers held their shape really well before and after cooking.


Taste wasn’t bad but it wasn’t great either. Needed more salt in the mixture. The texture was too uniform and soft. It needs some textural contrast. The outside of the patty browned fairly well, but it only browned on the surface.


I think I will add some precooked mushrooms to my next batch. Maybe a quarter to half-inch sized pieces. I’ll also add some uncooked rolled oats, lentils, and some corn or tapioca starch. I think the mushrooms, rolled oats, and lentils will improve the texture and the starch will improve the browning.