The Ultimate Recipe for the Viral Big Mac-Inspired Black Bean Burger Bowl
- Elizabeth Aguirre
- Jul 31, 2023
- 3 min read
Updated: Dec 16, 2023
I was never a fan of a Big Mac, especially from McDonald's, but I have to be honest here, this black bean burger topped with a homemade dairy-free Big Mac sauce, truly blew me away!
It's another one of my most sought-after recipes on social media and at home, and for good reason.
These healthy black bean burger bowls with the Big Mac sauce are the perfect way to get your burger fix with even more fresh veggies and flavor.
These bowls are so easy to make, use only real food ingredients, and the delicious “special sauce” pulls everything together. It's become a year-round staple in my fridge because the burgers can be left frozen and popped in the oven when ready for use!
If you found this post helpful, check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates!
PREP TIME: 15 MINUTES
COOK TIME: 90 MINUTES
YIELDS: 8-10
Black Bean Burger Ingredients:
1 cup of black beans (I soaked mine overnight but rinsed and drained canned beans work too!)
2 tablespoons EVOO
1 medium sweet onion finely chopped
1 medium purple onion finely chopped
1 large red bell pepper finely chopped
1 large yellow bell pepper finely chopped
6 garlic gloves minced
1 tbsp of garlic powder
1 tbsp of onion powder
1 tbsp of adobo seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
6 cups water (enough to cover beans)
Fresh squeezed lemon juice to taste
Fresh squeezed lime juice to taste
Salt and pepper to taste
1-2 cups of chickpea flour
1 tsp of baking powder
2 eggs
Big Mac Burger Sauce Ingredients:
2 tbsp mayo
1 tbsp apple cider vinegar
2 tbsp maple syrup
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp of mustard
1/2 tsp of paprika
1/4 gherkin chopped
1 tbsp ketchup
Salt and pepper to taste
Directions:
In a large pot bring the EVOO to medium-low heat.
Sautee the garlic until fragrant and then add the sweet and purple onion. Stir until translucent. Next, add the peppers and saute until soft.
Add the beans, spices (garlic powder, onion powder, adobo, cumin, oregano, and bay leaves), water, and bring heat to medium-high for about 30 minutes, while checking every 5-10 minutes to stir and add remaining water as necessary.
Once beans are soft to touch, add lemon and lime juice and mix. Let simmer for about 5 minutes and remove from heat.
Preheat the oven to 410F and line a baking sheet with parchment paper.
Once the beans are ready, remove the excess water using a pasta strainer (see notes)*.
Add the chickpea flour, baking powder, and eggs and mix until a smooth firm texture is formed.
Using an ice cream scoop, create round patties of the desired size. I usually do 2 scoops. It should be noted that the larger the patty, the more time in the oven it will take to cook.
Place in the oven and at the 15-minute mark, flip to cook on both sides. Before flipping ensure the patty is cooked through (see notes)*.
Once the patties are ready, remove them from the oven.
For the Big Mac sauce, combine all ingredients in a bowl and mix until uniform. Adjust salt and pepper to taste as needed.
Assemble the bowl with desired toppings and sauce!
Notes/Tips*:
Removing excess water: Please note this is an important step. If the water is not properly drained, the patties will come out too soggy and will require additional flour in the end to help build the texture, thus impacting taste.
Cooking patties in the oven: A good point of reference is if the patty is easy to move around, it's ready to be flipped. If it's stuck to the parchment paper, it needs additional time.
Grilling: The burgers may be cooked on the grill if the weather allows for it. I recommend freezing the burger for about 30 minutes before use and using high-quality olive oil to prevent it from sticking on the racks. Ensure the patty is thoroughly cooked on the bottom side to prevent breaking during the flip.
Comments