Vegan black bean burgers
I had some leftover black beans in the fridge that I didn’t want to go to waste. I figured the easiest way to use them up was to make up some black bean burgers. If you Google around, you will find TONS of vegan and vegetarian black bean burger recipes. Since I was going to making this for dinner with toddler under foot, it needed to be a super easy and FAST recipe – that ruled out any options for mixing brown rice or frankly, any cooked grain into the mix. You can’t do that in the span of a Shaun the Sheep episode. Instead, I raided my stash of brown bread crumbs in the freezer and tossed in some leftover hummus. Accidentally, I think I created the best black bean burger around.
I’ve tried to write down the recipe as accurately as possible. I wasn’t doing exact measurements as I cooked so feel free to let loose.
:: Vegan Black Bean Burgers ::
Ingredients:
- 2 generous ccups cooked black beans
- 1 onion – diced
- 2 tsp cumin
- 2 tsp chili powder
- salt and pepper to taste
- 1/4 cup hummus
- 1 Tbsp tamari (or soy sauce)
- About 1 cup of bread crumbs (I used my homemade molasses and oat brown bread)
- 2 Tbsp olive oil
Directions:
- Cook black beans. Or use canned. (If cooking dry beans, do this a day ahead.)
- Make bread crumbs.
- Crush half of the beans – a food processor does the job quickly.
- Sauté onion in some olive oil until soft.
- Mix all ingredients together in a bowl. You want the mixture to be fairly sticky. If too dry, add more liquid (hummus, oil etc). If too wet, add more bread crumbs.
- Shape into patties and add to oiled frypan on medium heat. Patties will need about 6-8 minutes per side to cook up crispy.
- Serve with some avocado and cilantro or on a bun for burgers.
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