Easy to make, these hearty Mexican-inspired vegan black bean burgers are spicy and delicious as can be. They can stand alone topped with salsa and avocado, or serve them with a nice salad or placed on a bed of quinoa if you don’t want to make it a burger.
Mash black beans: In a medium-size bowl, mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like.
Make patty mixture: Add oats, flour, spices, salt, and salsa, mix again, feel free to use your hands if you like to. If the mixture is too wet, add more flax meal/flour to the mix, but really it should be ok. Taste for flavor.
Shape patties: Divide the mixture and shape your patties into whatever size you like. I like to make 2 jumbo-sized burger patties, but you can make 3 – 4 smaller ones. Give a light dusting of cornmeal if you have it. It will give a nice crunch, flavor and cook up crispy.
Cook on the stovetop, oven, or grill:
Serve with your choice of accompaniments such as red onion slices, leafy greens, salsa, or Vegan Mayo. Add some mashed avocado as a spread or sliced avocado if you prefer. Or serve on a bed of leafy greens.
Makes 2 jumbo-sized patties or 3 – 4 smaller ones.
Flour can be all-purpose, whole wheat, oat, rice, gluten-free flour blend, or almond flour.
You can easily make extras and refrigerate them for snacking, lunches, or dinners.
Store: Patties can be stored cooked or uncooked in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before heating.
Food processor instructions: Add the beans to the bowl of your processor and give a few pulses, careful not to over-process. Add the remaining ingredients and pulse until just combined, leaving it a little chunky.