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Black Bean and Basil Burger [Vegan, Gluten-Free]

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These flavorful black bean burgers are amazing and they go great with so many different toppings.They're also freezable, making these veggie burgers are the perfect go-to meal on the days that you don't feel like cooking. Make a batch ahead of time and stick the rest in the freezer.

Black Bean and Basil Burger [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


  • 4 cups cooked black beans
  • 1 4-ounce can diced green chiles
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • Heaping 1/4 cup chopped walnuts
  • 1 teaspoon chile powder
  • 1 1/2 teaspoon ground coriander
  • 1/4 cup chopped fresh basil
  • 2 tablespoons tahini or almond butter
  • 3-4 tablespoons oat flour
  • Juice of 1/2 a lime
  • Salt and pepper, to taste
  • Oil, for cooking


  1. Put the beans in a large bowl and mash them until about 2/3 are mashed and the remaining 1/3 are still whole.
  2. Add all of the remaining ingredients, except for the oat flour, and mix well. Taste and adjust for seasoning. Add the oat flour a tablespoon at a time until you get a mixture that sticks together.
  3. Form 6 to 8 burgers (depending on how large you want them) that are about 3/4-inch thick. Set them aside in the freezer to firm up.
  4. While the burgers are resting, heat a bit of oil in a large skillet over medium heat. Once the skillet is ready, remove the burgers from the freezer. Cook the burgers in the skillet for 5-7 minutes on each side until the outside has formed a deep golden crust.
  5. Cool on a paper towel lined plate. Keep any leftovers in an airtight container in the fridge and re-heat in a toaster oven or in a skillet.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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