Vegan Black Bean Veggie Burger Recipe

Delicious Quick Easy Vegetarian Burger Recipe From Shelley Collins

This delicious black bean veggie burger recipe works well as long as you follow the directions and proportions as given. As far as the ingredients go, this is a very flexible veggie burger recipe. You just need to watch out for the dry/wet balance.

It's fine to substitute peppers for onion, or celery, in this black bean recipe, and I used only one clove of garlic. Grated carrots would be another possible substitution. I made the bread crumbs in the food processor using thick dry crusts.

Makes 10 large black bean veggie burgers.

Ingredients:

• 2 cups black beans cooked (Shelley cooks extra and freezes*)
• 1 Tbsp cooking oil
• 1/2 cup green pepper, chopped fine
• 1/2 cup red onion, chopped fine
• 1 large stalk celery, chopped fine
• 2 - 4 cloves garlic minced (depends how much you like garlic)
• 2 tsp cumin
• 2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1/4 cup hummus
• 1 Tbsp soy sauce or Braggs Liquid Aminos
• 1/2 cup quick oats
• 2 slices dry whole wheat bread crumbled into tiny pieces (hint: blender or food processor works great)

Directions:

1. Heat oil in a frying pan on medium low
2. Sauté garlic & onion in oil until soft
3. Add the celery & pepper, fry until softened
4. Mix in the herbs & spices and heat through
5. Mash or puree half the beans
6. Add reserved beans and all other ingredients EXCEPT hummus and liquid seasoning
7. Mix well by hand
8. Add enough of the hummus or liquid seasoning to moisten mixture fairly well
9. Mixture may seem a little sticky, but it's better than a bit dry, because they WILL dry out while cooking
10. Form 10 flat patties and cook on medium until brown, approx. 10 min per side
11. Fantastic with a little brown mustard, horseradish and sweet pickle

Here are a few suggestions from Savvy Veg for this recipe:

• If you use a food processor, reserve half the beans to add whole, according to Shelley's directions
• If you don't have hummus, don't substitute, just add another 1 - 2 Tbsp of oil, liquid seasoning, tahini, tomato sauce or ketchup
• Sautéing the veg medium shortens the cooking time, reduces the moisture, and mellows the garlic & onion
• These are great on whole wheat burger buns with standard burger fixings - lettuce, tomato, mayo, ketchup, mustard. We added avocado and cucumber too

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Cooking Tip: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals. More bean cooking tips and directions

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Questions Or Comments About This Recipe:

Question: Can the Vegan Black Bean Veggie Burgers be frozen, i.e before it is fried? - Shanna P.
Savvy Veg Answer: Yes! That works fine. Make the mix into patties, laying them on a baking sheet between wax paper or plastic wrap, and freeze them like that. After the patties are frozen, seal them in a zip lock freezer bag, sucking out the air with a straw (as many as you want in a bag). They should store that way for up to a month in a fridge freezer or several months in a deep freeze. They can go frozen directly into the fry pan or on the grill.

Send us your comment!

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