A Flavor-Packed, Plant-Based Burger That Doesn’t Miss
This Lettuce Wrapped Black Bean Burger delivers all the satisfaction of a hearty sandwich without the bun. Wrapped in crisp iceberg lettuce and packed with sautéed veggies, black beans, and bold spices, it’s a healthy, high-protein bite perfect for any day of the week. The kicker? A tangy, garlicky burger sauce you’ll want to put on everything.
Ingredients
Burger Patties
- 4–6 iceberg lettuce leaves (for wrapping)
- 1 can black beans, drained and rinsed
- 1/3 cup chopped white onion
- 3 white or bella mushrooms
- 1/3 cup chopped red bell pepper
- 1/4 cup chickpea flour
- 3 tablespoons ketchup
- 2 teaspoons each:
- Salt
- Pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Vegan cheese of choice (optional)
Garlic Burger Sauce
- 1/3 cup vegan mayo
- 2 tablespoons ketchup
- 1 tablespoon sriracha
- 1 tablespoon mustard
- 1 garlic clove, grated
- 2 teaspoons dried dill
Step-by-Step Instructions
Step 1: Prep the Veggies
- Add red bell pepper, white onion, and mushrooms to a food processor.
- Pulse until all are finely chopped to similar size.
- Sauté mixture in a dry pan over medium heat until most of the moisture cooks out.
- Optional: sprinkle with salt to help release water.
- Remove from heat and let cool slightly.
Step 2: Make the Burger Mix
- In a large bowl, mash black beans using a fork or potato masher.
- Add the sautéed veggies, chickpea flour, ketchup, and all seasonings.
- Mix until fully combined and mixture holds together. Form into patties.
Step 3: Cook the Patties
- Heat a skillet over medium heat with a bit of oil.
- Pan-fry the patties for 4–5 minutes on each side until crispy and cooked through.
- Add vegan cheese during the final minute, if using.
Step 4: Make the Garlic Burger Sauce
- In a small bowl, whisk together vegan mayo, ketchup, sriracha, mustard, garlic, and dried dill.
- Adjust seasoning to taste.
Step 5: Assemble and Serve
- Place cooked patty inside a large iceberg lettuce leaf.
- Add burger sauce and any toppings of your choice (pickles, tomato, avocado).
- Fold and serve like a wrap.
Pro Tips & Serving Suggestions
- Use romaine or butter lettuce if iceberg isn’t available.
- Store leftover patties in the fridge for up to 4 days or freeze for later.
- Add sliced avocado, sprouts, or grilled onions for extra layers.
- Double the sauce—it’s great as a dip for fries or veggies.
About the Creator
Tapped In Wellness is a plant-forward creator and lifestyle advocate sharing vibrant, nourishing meals that support whole-body wellness. Known for flavorful vegan recipes with a soulful twist, they make healthy eating feel approachable, filling, and energizing.
Follow for more plant-based inspiration and bold, healing recipes.
Tapped In Wellness | @tappedinwellness