This post may contain affiliate links, please see our privacy policy for details.

These Edamame Black Bean Burgers with Vegan Soy Mayo are a veggie eater’s dream. Perfect for meal prep or an easy weeknight dinner.

As our week of arugula recipes continues we’re taking a slight break from arugula being the star of the show (sometimes arugula is just fine being a side component).

Don’t get me wrong though – it will still pack some great flavor in this recipe.

And today we are using it in these Edamame Black Bean Burgers with Vegan Soy Mayo.

Man, that is a mouthful to say, but there are so many great flavors going on in this burger that I wanted to include as many of them in the title as possible.

The build of these burgers is similar to my Spicy Black Bean Burger recipe – but with a couple swaps we get a whole new flavor combo.

Make these ahead of time and store them in the freezer for an easy weeknight dinner.

Arugula Health Fact: Arugula is high in Vitamin A which contributes to improved condition of your bones, teeth and eyes.

WIN!

Did you miss the rest of the arugula recipes from this week? Check them out here – Arugula Basil Pesto and Mediterranean Flatbread.

More of a visual person? Check out the video here:

Edamame Black Bean Burgers with Vegan Soy Mayo

Servings: 6

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

4 from 1 rating

Print Recipe Pin Recipe Leave Review

Ingredients

FOR PATTIES

• ▢ 1/2 yellow onion roughly chopped
• ▢ 3 cloves garlic roughly chopped
• ▢ 1 can black beans drained and rinsed
• ▢ 1 cup quick cook oats
• ▢ 1/2 cup bread crumbs
• ▢ 3/4 cup shelled edamame
• ▢ 2 tbsp. spicy brown mustard
• ▢ 2 tbsp. soy sauce
• ▢ 1 tsp ground ginger
• ▢ red pepper flakes to taste
• ▢ pinch of salt and pepper

FOR SOY MAYO

• ▢ 1/4 cup vegan mayo
• ▢ 1 tbsp. soy sauce

FOR BURGERS

• ▢ 6 burger buns
• ▢ 1 jalapeño sliced
• ▢ 1 red onion sliced
• ▢ 1-2 cups arugula
• ▢ spicy mustard

Instructions

 

• FOR PATTIES: Add onion and garlic to a small pan over medium heat. Add a tbsp. of water and saute until veggies start to soften.* Add veggies to a blender or food processor and pulse 2-3 times until combined, but not total mush. Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact. Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine. Line a baking sheet with parchment paper. Form mixture into 6 balls and flatten into patties.** Put patties on baking sheet and place in the freezer for at least an hour.
• FOR SOY MAYO: Combine ingredients in a small bowl and stir to combine. Place in the fridge until ready to use.
• FOR BURGERS: Heat a pan over medium heat and coat with non-stick spray. Add frozen patties and cook until browned and warmed through (about 6-8 minutes per side). Assemble burgers with remaining ingredients.

Notes

*If veggies start to stick to the pan, add additional water - 1 tbsp. at a time.
**If mixture is too dry and patties aren't sticking, add 1 tbsp. of water at a time until they can easily form, but aren't too sticky or wet. You just want the patties to form, they will stick together completely once they are frozen.

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!