Lately, I have had an insatiable craving for vegan black-bean burgers. I have no idea why, but the crispy crunchy outside with the soft inside, combined with the savory flavors of the vegan mayo and/or sriracha on top..mmm… the symphony of flavors was begging for a replay.
..So I had one, and then another, and then I just started to look for recipes for vegan black-bean burgers online. It’s funny, I know how hunger works, and it is not satiated if you look at 20 pictures of just delectable looking vegan black-bean burgers on the internet. Of course, make delicious vegan black-bean burger patties is what I did. When my husband who has the most discerning palate of anyone I know said they were tasty, I knew I had to share with the world. Especially because bean-recipes are one of my favorites to share with the world.
I was super excited about this recipe because I literally did zero shopping for it – everything I used was already in my pantry.
- One can of black beans, drained, and one can of chickpeas, with the juice.
- 2 packets of trader-joes organic oats and flax oatmeal
- 1 onion, chopped fine
- 4 serrano chillis chopped fine (I like my burgers spicy! You can de-seed and use jalapenos, or sub bell-peppers if you like)
- 1 cup of Frozen root vegetables (or frozen beets or steamed or canned beets)
- 1 tsp salt
- 2 tbsp soy sauce
- 3/4 cup frozen chopped spinach
- 1/2 cup frozen or canned corn
- 2 tbsp of coconut oil
- Mash up the beans and chickpeas. You should still be able to see half fragments of beans – so don’t mash up too much!
- Add chopped jalapenos and serranos, salt, coconut oil and soy-sauce
- Grind oatmeal in a coffee grinder to a fine powder and add to the mixture
- Grind frozen root vegetables in a blender into a powder. Use the dry blades that make powders for this. You can also grate fresh beets/root veggies, or coarsely blend steamed (preferrably lightly steamed) or canned beets. Shredded or grated carrots are a good addition here as well.
- Add frozen spinach
- Mix everything together so the ingredients are distributed evenly
- Spoon onto a cast iron skillet coated with oil and heat for 15 minutes on each side. The cooked patty is brown and has a crust on the top and bottom.
Check out some of my inspirations for this recipe on our pinterest vegan burger board
The topping for the burger is a local jalapeno pesto from the farmers market – Baby Clydesdales Small Batch Hot Sauce
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