Black Bean
A black bean veggie patty with avocado, cilantro cream, onions, sun-dried tomato aïoli, pico, lettuce and tomato on a whole wheat bun. It is clearly a bean burger rather than a beef imitation, with a Southwestern profile that suits the beans. Not vegan as served, because of the cream and aïoli; the Impossible burger is the plant-based option.
What’s inside
- black bean patty
- avocado
- cilantro cream
- onions
- sun-dried tomato aïoli
- pico de gallo
- lettuce
- Roma tomato
- toasted whole wheat bun
Make it at home
There is no copycat of the Black Bean yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares a plant-based patty
McDonald's McPlant (Copycat) - Shares a plant-based patty
Burger King Impossible Whopper (Copycat) - Shares a plant-based patty
Mother Nature Burger - Shares a plant-based patty
Tofu Burgers
Variations
The Black Bean, taken somewhere it was never meant to go.Similar burgers at other chains
Built around the same things as the Black Bean.- Gourmet Burger Kitchen · a plant-based patty and avocado
Californian - Holy Cow! · a plant-based patty and avocado
Aztec Veggie - Peter Pane · a plant-based patty and avocado
Der Held - MOOYAH Burgers, Fries & Shakes · a plant-based patty and avocado
The Vegan
More from Burger 21
About Burger 21
Burger 21 comes from Tampa and from a family that already knew how to franchise a restaurant. Mark and Arlene Johnston were behind The Melting Pot, the fondue chain Mark and his brother Mike had grown from a single franchise in Tallahassee into a national brand, and in November 2009 they started a burger concept under the same management company, Front Burner Brands. The first restaurant opened in Tampa in 2010 and the first franchise deals, for Orlando, followed in 2012.
A small chain: restaurants around Tampa, in northern Virginia, Georgia, Charlotte and Albuquerque, plus airport branches and a food truck.
Not affiliated with Burger 21. Trademarks belong to their owners. The photo shows my home version, not the restaurant’s product.