There’s something super satisfying about having burgers for dinner. For some reason, they really feel like a special occasion food, or something I’m more likely to order at a restaurant than make at home (though a quick look through my site belies that.. I clearly love making veggie burgers haha). And they’re particularly special when they’re these vegan curry seitan and black-eyed pea burgers, I mean… talk about yum! …
When it comes to veggie burgers, it’s not all about the toppings. Don’t get me wrong, the toppings are great and you can get so creative with them, but you can go in a million different directions with the patties themselves! And I love that about veggie burgers, with so many options they never get stale! Admittedly, I do have favorites that I keep coming back to (you would too, though) and having made these burgers twice in 2 days, I feel safe saying these vegan gochujang bean burgers will be joining that favorites list. These ultra flavorful, rich tasting patties are topped with kimchi (or fermented veggies of your choice), lettuce, and gochujang mayo (I mean you could just use regular mayo, but where’s the fun in that?) and stuffed between soft burger buns for the ultimate gustatory treat. I’ll take 3, please….
I would hazard a guess that every vegan and vegetarian and most non-veggie eaters have had a black bean burger before (at least in the US). They are certainly one of the most common veggie burgers offered at restaurants and in stores. And for good reason! They’re delicious, and a vegetarian classic. There might a million and one black bean burger recipes, but this one is 110% worth making. They are healthy and super delicious and indulgent tasting. These black bean burgers are made with roasted beets, southwestern spices, and have a roasted hot (sorta) pepper kick….