My husbands new favorite - the sriracha mayo will likely be used on everything he eats on a bun from now on. Usually I make black bean burgers with avocado mango salsa (also a CL recipe) but he said he prefers these and liked the burger itself better too. Very easy to make, the only thing I changed was using flax meal and veganaise since we don't eat eggs. Definitely try them!
Black Bean Burgers with Sriracha Aioli
AlyBoudreau18 Posted: 10/30/13
Suzanne2476 Posted: 11/10/13
Easy n delicious!
jjenn42 Posted: 04/19/14
I really liked this recipe! The only thing I did different was bake them about 15 minutes longer to make sure they weren't mushy (past experience making veggie burgers... I always cook them longer). And instead of argula I used the Slaw from Cooking Light's Black Bean Tacos with Feta Slaw and stuffed it in a pita. It was soooo good! I don't normally repeat a recipe, but this one is a keeper.
CarrieLMB Posted: 01/18/14
Very nice; great combo of flavors!
daneanp Posted: 04/25/14
Really good, not great. I don't see how you can get 4 patties out of this amount - we got 3. I doubled the baking time and added sliced avacado. I think some red onion and tomato would be good too - I did sub iceberg lettuce for the arugula because my family (except me) hates arugula. I also plan to try these on our Traeger grill over the summer.
abbyandchris Posted: 12/31/13
Quick weeknight recipe! Served these with slices of avocado on top and switched out the bun for lettuce wraps. They came out tasting great with a nice kick. 2/4 pretty much fell apart as the flipped them (probably an issue with the chef more than the recipe), but it worked out because it put them in the Boston lettuce anyway. Will make this again.
ajvinande Posted: 10/30/13
Incredible! Zesty burgers, cleverly paired with the aioli and arugula. I'll make this to enjoy again & again!
KathleenLee Posted: 10/21/13
MAENewOrleans Posted: 02/05/14
I tweaked this recipe to add flavor. Using a blender mini food processor I minced the onion along with 1/2 red bell pepper. I drained these in a paper towel due to the high water content. I added 1/4 cup of thinnly sliced green onion. I sprayed the tops and bottoms with grapeseed oil. These were baked till slightly browned on each side. I grated white sharp cheedar cheese on top and skipped the bun. The sauce was served on the side along with creole mustard mixed with olive oil based mayo.
ahatfield Posted: 05/11/14
These are delicious and very easy to put together. I didn't make any changes to the recipe other than doubling it. I was feeding a mixed group of guys and girls, vegetarian and non, so I made the burgers a little bigger than the recipe intended to make sure everybody had plenty to eat - I ended up with 6 patties rather than the 8 you'd expect. I think I could have definitely gotten 8 normal sized patties, though. I served with avocado, was a great addition.
Kuenzi123 Posted: 01/18/14
The flavor of these burgers was pretty good, and sriracha mixed with mayo is always good, but the texture just wasn't right. I followed the instructions exactly, and I could tell before I even put them in the oven that they probably won't hold up well because the mixture was so wet. All the burgers completely fell apart after baking, and were quite mushy, even though I cooked them longer than indicated. It's fine if you don't mind kind of mashing your burger into the bun, which is what I had to do.
BrittanyMeinke Posted: 01/02/14
I made this last night, and it was one of the best dinners I have ever had! I made it with all of the ingredients listed other than the eggs and the lime juice, it was perfect without. Seriously one of our new staple dinners. I also put this on flat bread pitas instead of hamburger buns, it really added to it.
Ventnor303 Posted: 01/31/14
I read everyone's review before I made these. I "mashed" the beans with the back of my hand with a paper towel to ensure they wouldn't be too moist. Success! Very quick, easy and delicious!! The Siracha mayo was excellent!