Recipe: Plastic-Free, Oil-Free Vegan Black Bean Burgers
I love a good and quick meal, and this burger fits the bill perfectly. For a 100% plastic-free meal, buy the buns from your local bakery or bake some yourself! Homemade bread is delicious.
This recipe is featured in The Happy Herbivore Cookbook (makes 3)
Ingredients:
- 15-ounce can black beans, drained and rinsed
- 1/4 c fresh cilantro, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- cayenne, salt and pepper to taste
- instant oats
- whole-wheat buns
Preparation:
- Preheat oven to 350F.
- Grease a cookie sheet or line with parchment paper and set aside.
- Pulse beans in a food processor until mashed well or alternatively, mash with a fork.
- Transfer to a mixing bowl and combine with cilantro and spices.
- Add oats as necessary until the mixture can be handled and isn’t terribly sticky, about 1/4 c.
- If after 1/4 c. it’s still too sticky, refrigerate for 5 to 10 minutes.
- Shape mixture into 3 patties. Lightly spray with cooking spray (optional) and bake 7 minutes.
- Flip and re-spray (optional) and bake another 7 to 10 minutes until thoroughly warm and crisp on the outside.
- Serve immediately.
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook” and is currently writing a second cookbook, due out in early 2012. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
Vegan Black Bean Burger Image Source: Lindsay S. Nixon
I don’t know what went wrong, exactly, but in the world of black bean burgers which don’t hold together this was the worst. Maybe my beans were too dry? Undercooked? Sigh… It tasted good as a baked crumbled topping for a sweet potato with hummus, though.