Vegan Black Bean Burgers with Homemade Burger Buns

Finally found a great recipe for vegan buns that only take about 30 minutes to make from scratch.

Ingredients

Burgers

• 2 (15-ounce) cans black beans, rinsed, with 6 tbsp of liquid reserved
• 2 tablespoons all-purpose flour
• 4 scallions, minced
• 3 tablespoons minced fresh cilantro
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon hot sauce (optional)
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 ounce tortilla chips, crushed coarse (½ cup)
• 8 teaspoons vegetable oil

Mayo

• 3 tablespoons vegan mayo
• 3 tablespoons coconut Greek yogurt
• 1 tablespoon chili in adobo sauce

Buns

• 3 cups all-purpose flour (570g), plus extra for kneading
• 1 tablespoon granulated sugar (24g), or liquid sweetener such as maple syrup or agave
• 2 tablespoons instant yeast
• 1 teaspoon sea salt (12g)
• 1 cup warm water (354mL), 110–120°F — warm to the touch, not hot
• 3 tablespoons aquafaba
• ¼ cup olive oil (60mL), or any oil

Vegan Egg Wash

• 3 tablespoons unsweetened vegan milk (44mL), preferably high-protein
• 1 teaspoon maple syrup or agave syrup (6.75g) — use only ½ teaspoon for less sweetness
• 1 tablespoon mixed sesame seeds, for topping

Instructions

1. Line a rimmed baking sheet with a triple layer of paper towels and spread the beans over the towels. Let stand 15 minutes.
2. Whisk the reserved bean liquid and flour together in a large bowl until a uniform paste forms. Stir in the scallions, cilantro, garlic, cumin, hot sauce (if using), coriander, salt, and pepper until well combined.
3. Process the tortilla chips in a food processor until finely ground, about 30 seconds. Add the black beans and pulse until roughly broken down, about 5 pulses. Transfer to the bowl with the flour paste and mix until well combined. Cover and refrigerate at least 1 hour or up to 24 hours.
4. While the bean mixture chills, make the buns: in a large stand mixer bowl, whisk the yeast and sugar together well. Add the warm water, whisk, and let sit 3 to 5 minutes.
5. Add the flour, salt, aquafaba, and oil. Mix on low with the dough hook until the dough comes together, then continue mixing 3 minutes on low.
6. Work the dough lightly into a large ball on a floured surface. Cut into eight sections, then fold and roll each into a ball. Place the balls on a parchment-lined cookie sheet.
7. Mix the vegan milk and maple syrup in a small bowl. Coat the tops of the balls with the mixture, sprinkle with sesame seeds, and cover with a towel.
8. Preheat the oven to 400°F. Once heated, bake the buns 15 minutes, or until golden brown. Set aside.
9. Make the mayo: stir the vegan mayo, coconut Greek yogurt, and chili in adobo sauce together in a small bowl until smooth. Refrigerate until serving.
10. Adjust an oven rack to the middle position and heat the oven to 200°F. Divide the chilled bean mixture into 6 equal portions. Firmly pack each portion into a tight ball, then flatten into a 3½-inch-diameter patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper-lock bag, and frozen up to 2 weeks. Thaw before cooking.)
11. Heat 2 teaspoons of oil in a 10-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in the skillet and cook until the bottoms are well browned and crisp, about 5 minutes. Flip, add 2 teaspoons oil, and cook the second side until well browned and crisp, 3 to 5 minutes.
12. Transfer the burgers to a wire rack set in a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining 3 patties and 4 teaspoons of oil.
13. Transfer the patties to the buns, top with the chipotle mayo and your favorite toppings, and serve.