Veggie Black Bean Burgers with Green Tea Basil Aioli
Prep time
Cook time
Total time
Toasted pecans are the key to these black bean beauties, along with the matcha in the piquant aïoli. Serve as you like (perhaps in a lettuce wrap?). I put them on whole wheat buns smeared with aïoli and dressed with lettuce and tomato.
Serves: 6 to 8 burgers
Black Bean Burgers
  • 1 tablespoon olive oil
  • 1 small carrot, shredded (½ cup)
  • ½ medium green bell pepper, seeded and finely chopped (½ cup)
  • 1 medium red onion, finely chopped (1 cup)
  • 1 large clove garlic, minced
  • 1 teaspoon kosher salt
  • 2 (15-ounce) cans black beans
  • ½ cup toasted pecans
  • 2 eggs, lightly beaten (see notes in post above on eggs)
  • ½ cup dry breadcrumbs (gluten-free, if needed)
  • ½ teaspoon red pepper flakes
Green Tea Basil Aioli
  • 4 cloves garlic
  • 10 large fresh basil leaves
  • 3 teaspoons matcha green tea powder
  • 4 egg yolks
  • 4 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt, to taste
  • Black pepper, to taste
To Make the Black Bean Burgers:
  1. Preheat the oven to 350°F. Line an 18-inch sheet pan with parchment paper.
  2. Place a 2-quart fry pan over medium-low heat for 1 minute. Swirl in the oil to coat. Sauté the carrot, bell pepper, onion, garlic, and salt for about 8 minutes, or until the onion is translucent. Turn off the heat.
  3. Drain both cans of beans. Pour one can into a large bowl. Pour the other into a food processor with the pecans and cooked vegetables and pulse to a coarse paste.
  4. Add to the whole beans. Mix in the eggs, breadcrumbs, and red pepper flakes. Mound ½-cup patties onto the baking sheet, pressing lightly to flatten. Leave a ½ inch between patties.
  5. Bake 45 minutes, or until dry and a bit crisp.
To Make the Green Tea Aioli:
  1. Purée the garlic, basil, matcha, yolks, lemon juice, and mustard with a blender or food processor. Add the oil in a slow stream until smooth.
  2. Season to taste with salt and pepper.
Recipe reprinted with permissions from Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing.
Recipe by Go Dairy Free at