Spicy Vegan Black Bean Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp. olive oil1 medium onion, diced2 cloves garlic, finely chopped2 tsp. chili powder or cayenne powder OR 1 tsp. your favorite liquid chili paste, such as sriracha or tabasco2 tsp. paprika1 tsp. cumin, ground1 15-16 oz. can of black beans OR 2 cups cooked black beans1/2 to 3/4 cup oats, uncooked (quick or regular, not steel-cut or instant)2 Tbsp. soy milk, nut milk, or water, if needed1 Tbsp. ground flax seed OR 1 Ener-G "egg" replacer
To prep: Mix the powdered spices together. Rinse and drain the black beans and mash in a large bowl with potato masher or fork. Chop the onion.
Sauté the diced onion in a frying pan with olive oil on medium-high heat for 2 minutes, or until soft. Add garlic and half the spice mixture, stirring well. Sauté until fragrant and very soft.
Turn off heat and spoon out the onion mixture into the bowl with the beans, leaving as much oil as possible in the pan. Add the remaining spice mixture, oats, and flax seed or other egg replacer. Use less oats for a more bean-heavy, moister burger or more oats for a more grain-heavy, drier burger. Mix well and add soy milk or water if necessary. The mixture should be moist and sticky, but not at all watery. Let sit for about 5 minutes.
Split mixture into 4 or 6 segments. To form patties, scoop a burger-portion of the mix and make a compacted ball in your hands, like you're forming a snowball. Lay on a cutting board or flat surface and press down gently but firmly with the palm of your hand. The patty should be about 1/2 an inch thick. Then pick it up and, cupping your hand, press in the edges that have broken open with your palm. You may have to play around with pressing and compacting movements to get nicely-formed patties.
Turn the frying pan you used earlier back on to medium heat. Cook patties, covered, for about 8 minutes per side, or until dark brown and crisp. OR, bake at 375º for about 10 minutes per side. OR, grill until browned and cooked through.
Storing: These refrigerate very well for a few days and freeze decently for longer.
Makes 4 very large or 6 medium-sized burgers. If you make 6, each is .65 of a serving size.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANCHICK.
Sauté the diced onion in a frying pan with olive oil on medium-high heat for 2 minutes, or until soft. Add garlic and half the spice mixture, stirring well. Sauté until fragrant and very soft.
Turn off heat and spoon out the onion mixture into the bowl with the beans, leaving as much oil as possible in the pan. Add the remaining spice mixture, oats, and flax seed or other egg replacer. Use less oats for a more bean-heavy, moister burger or more oats for a more grain-heavy, drier burger. Mix well and add soy milk or water if necessary. The mixture should be moist and sticky, but not at all watery. Let sit for about 5 minutes.
Split mixture into 4 or 6 segments. To form patties, scoop a burger-portion of the mix and make a compacted ball in your hands, like you're forming a snowball. Lay on a cutting board or flat surface and press down gently but firmly with the palm of your hand. The patty should be about 1/2 an inch thick. Then pick it up and, cupping your hand, press in the edges that have broken open with your palm. You may have to play around with pressing and compacting movements to get nicely-formed patties.
Turn the frying pan you used earlier back on to medium heat. Cook patties, covered, for about 8 minutes per side, or until dark brown and crisp. OR, bake at 375º for about 10 minutes per side. OR, grill until browned and cooked through.
Storing: These refrigerate very well for a few days and freeze decently for longer.
Makes 4 very large or 6 medium-sized burgers. If you make 6, each is .65 of a serving size.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANCHICK.
Nutritional Info Amount Per Serving
- Calories: 267.4
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 175.1 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 11.5 g
- Protein: 11.8 g
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