black bean burgers with matcha aioli from the side

Black Bean Burgers with Green Tea Basil Aioli

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 7 burgers, 1 cup aioli 1x
  • Category: Main Course
  • Method: stove top and Oven
  • Cuisine: American
  • Diet: Vegetarian


These black bean burgers are the best I have ever made, and the matcha green tea powder is such a fun new ingredient to try out.




  • 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 eggs
  • ½ cup dry breadcrumbs
  • ½ teaspoon red pepper flake


  • 10 large fresh basil leaves
  • 4 cloves garlic, peeled (or to taste)
  • 4 egg yolks (see note*)
  • 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

for serving

  • Buns, lettuce and tomatoes if desired


  1. Make burgers: Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Heat 1 tablespoon oil in a large skillet over medium-low heat. Swirl pan to coat. Add carrot, onion, garlic, bell pepper and salt and cook, stirring occasionally until the vegetables are soft and the onion is translucent, about 8 minutes.
  3. Drain 1 can black beans and transfer to a food processor. Add pecans and the vegetable mixture. Pulse until the mixture becomes a coarse paste. Drain the remaining can of beans and transfer to a medium bowl. Add the pureed bean mixture and stir to combine. Add the eggs, breadcrumbs and red pepper flake and stir to combine. Mound ½ cup-fulls onto the prepared baking sheet (a ½ cup dry measure works well.) press lightly to flatten leaving space between burgers. Bake until completely dry and a little crisp, about 45 minutes.
  4. Make aioli: Puree basil, garlic, yolks, lemon juice, matcha and Dijon in a food processor or blender. Gradually drizzle in ½ cup olive oil while motor is running until the mixture is thick, smooth and the oil is completely integrated. Season with salt and pepper.
  5. Serve the burgers with the aioli on buns with tomatoes and lettuce if desired.


This aioli is a true garlic lovers mayonnaise. If you prefer a less overtly garlic flavor, feel free to use less than the prescribed 4 cloves in your aioli. NOTE* If you are concerned with the safety of eating raw and undercooked eggs look for pasteurized eggs.


  • Serving Size: 1 burger, 1 bun and 2 tablespoons aioli
  • Calories: 268
  • Sugar: 5 g
  • Fat: 26 g
  • Carbohydrates: 44 g
  • Protein: 14 g
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