Baked Black Bean Burgers with Matcha Basil Aioli
These hearty plant-based burgers combine protein-rich black beans with sautéed vegetables and toasted pecans for a satisfying texture. The unique matcha basil aioli adds an unexpected earthy, herbal flavor that perfectly complements the smoky bean patties. Baked rather than fried, these burgers hold together beautifully and make an excellent weeknight dinner or casual entertaining option. The vibrant green aioli not only tastes amazing but creates a stunning visual contrast against the dark burger patties.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small carrot, peeled and shredded
- 1 medium red onion, chopped
- 1 large clove garlic, minced
- ½ medium green pepper, diced
- 1 teaspoon coarse kosher salt
- 2 15-ounce cans black beans, divided
- ½ cup toasted pecans
- 2 large eggs
- ½ cup dry breadcrumbs
- ½ teaspoon red pepper flake
- 10 large fresh basil leaves
- 4 cloves garlic, peeled
- 4 large egg yolks
- 4 teaspoons lemon juice
- 1 tablespoon matcha green tea powder
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- salt and pepper, to taste
- buns(optional)
- lettuce(optional)
- tomatoes(optional)
Instructions
- 1
Preheat oven to 350 degrees F and line a large baking sheet with parchment
- 2
Heat oil in a large skillet over medium-low heat and swirl to coat
- 3
Add carrot, onion, garlic, bell pepper and salt and cook, stirring occasionally until vegetables are soft and onion is translucent
- 4
Drain one can black beans and transfer to a food processor with pecans and the vegetable mixture
- 5
Pulse until mixture becomes a coarse paste
- 6
Drain remaining can of beans and transfer to a medium bowl
- 7
Add the pureed bean mixture and stir to combine
- 8
Add eggs, breadcrumbs and red pepper flake and stir to combine
- 9
Mound half-cup portions onto the prepared baking sheet and press lightly to flatten leaving space between burgers
- 10
Bake until completely dry and a little crisp
- 11
Puree basil, garlic, egg yolks, lemon juice, matcha and Dijon in a food processor or blender
- 12
Gradually drizzle in olive oil while motor is running until mixture is thick, smooth and oil is completely integrated
- 13
Season aioli with salt and pepper
- 14
Serve burgers with aioli on buns with tomatoes and lettuce if desired
Tips
Make sure vegetables are completely soft before processing to ensure the burger mixture holds together properly.
Use a dry measuring cup to portion the burgers for consistent size and even cooking.
The aioli can be made up to 2 days ahead and refrigerated until ready to serve.
Good to Know
Refrigerate cooked burgers up to 3 days or freeze up to 3 months. Store aioli refrigerated up to 3 days.
Burgers can be formed and refrigerated overnight before baking. Aioli can be made 2 days ahead.
Serve immediately while burgers are warm. Aioli should be at room temperature for best spreadability.
Common Mistakes
Don't skip draining the beans thoroughly or burgers will be mushy
Avoid over-processing the bean mixture or texture will be too smooth
Don't skip the parchment paper or burgers may stick to the pan
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these burgers on the stovetop instead?
Yes, cook in a skillet with oil over medium heat for 4-5 minutes per side until heated through and crispy.
What if I don't have matcha powder?
You can omit it for regular basil aioli, or substitute with fresh spinach for green color but different flavor.
How long do these burgers keep in the freezer?
Cooked burgers freeze well for up to 3 months. Thaw overnight in refrigerator before reheating.