These easy vegan black bean burgers are shockingly easy to make, especially considering the recipe has no eggs to bind the mixture. To make the patties, you’ll pulse two cans of black beans with oats, garlic, soy sauce, and chili powder. Stir in some scallions, shape into patties, and voila! Dinner. Seriously simple, right? If you’re gluten-free, swap tamari in for the soy sauce, and double check that your rolled oats are certified gluten-free. These simple black bean burgers can be shaped into patties and frozen if you want to get ahead on meal prep for the week. Just make sure to defrost before cooking.
2 (15-oz.) cans black beans, drained and rinsed
¾ cup uncooked old-fashioned regular rolled oats
2 garlic cloves, finely chopped
1 tablespoon soy sauce
2 teaspoons chili powder
3 scallions, thinly sliced
2 tablespoons canola oil
4 hamburger buns
1 cup salsa
Lettuce, tomato slices, red onion slices
Sat fat 1.23g
How to Make It
Process beans, oats, garlic, soy sauce, and chili powder in a food processor until ingredients begin to come together, about 30 seconds. Transfer bean mixture to a large bowl; stir in scallions. Shape mixture into 4 (¾ cup) patties. Let patties stand at room temperature 5 minutes, or refrigerate up to 3 hours.
Heat oil in a large nonstick skillet over medium-high. Cook patties in hot oil until browned, about 5 minutes per side. Place 1 patty on each hamburger bun bottom, and top each with ¼ cup salsa. Add lettuce, tomato slices, and red onion slices, and cover with bun tops.
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