Lunch, Dinner

Black Bean Burgers

 

I've never been a huge meat eater, so I often prefer veggie burger combos. They are great for vegetarians or those trying to cut back on their meat intake. I have tested various versions as Mushroom & Lentil Burgers, Beet burgers, and Chickpea p…

I've never been a huge meat eater, so I often prefer veggie burger combos. They are great for vegetarians or those trying to cut back on their meat intake. I have tested various versions as Mushroom & Lentil Burgers, Beet burgers, and Chickpea patties that are all amazing. However, these definitely stand out as my favorite!

Black beans combined with gluten free oats provide texture, protein and fiber, and creates a sturdy burger that won't fall apart. I also add chopped carrots, diced red bell peppers, jalapeno peppers, onion, garlic, and spices. They go great dipped in ketchup or siracha on the side! I topped mine with avocado, a homemade vegan garlic cream cheese, cilantro, and broccoli sprouts. I love serving them with a side of sweet potato fries and roasted brussel sprouts.

If you share my veggie burger fever, I recommend giving this recipe a try!

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Recipe Black Bean burgers

Ingredients:

  • 2 (15 ounce) cans unsalted black beans
  • ½ red onion, diced
  • 2 whole carrots, peeled and chopped
  • 1red bell pepper, chopped
  • 2 jalapeno pepper, sliced lengthwise
  • ½ cup cilantro, chopped
  • pinch of sea salt
  • 1 teaspoon pepper
  • ¼ teaspoon chili powder
  • ½ teaspoon cumin
  • ⅛ teaspoon smoked paprika
  • ¼ cup ground flaxseed meal
  • 1 cup gluten free rolled oats
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

Instructions:

  1. Preheat oven to 350 F.
  2. Rinse and drain black beans. Pat dry with a towel.
  3. In a food processor, or high speed blender, blend the onion, carrots, bell pepper, jalapenos and cilantro on high for 2–3 minutes, scraping the sides as needed.
  4. Add the black beans, salt, pepper, spices, flaxseed meal and oats and mix on high for another 2–3 minutes, scraping the sides as needed.
  5. Transfer contents the mixture to a large mixing bowl. This will be fairly dry and sticky. Taste for flavor and add accordingly. I add an extra 1/2 teaspoon of cumin.
  6. Thinly coat a baking sheet with cooking spray.
  7. With your hands, form round patties about 3/4 inch thick.
  8. Transfer burgers to a baking sheet and bake for 30 minutes, flipping halfway through. Burgers should be dry to touch with golden-brown tops and edges when ready. Allow to cool before enjoying. 
  9. Top with your favorite burger toppings and enjoy on a gluten-free bun, lettuce wrap, or by itself.