The perfect pair: a spicy, moist black bean burger and a cool and crisp cabbage and Brussels sprouts slaw. This stacked burger will satisfy all of your cravings. It's great as a make-ahead weeknight dinner, but it'll also be a hit as a game day lunch.

Buffalo Black Bean Burger With Crunchy Slaw [Vegan]



For the No-Mayo Slaw:

  • 8 cups shredded purple cabbage and Brussels sprouts (about 1 small cabbage and 1 pound of Brussels sprouts)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, peeled
  • A pinch of salt and pepper
  • Hot sauce (optional)
  • Vegan blue cheese (optional)

For the Buffalo Black Bean Burger:

  • 1 medium onion, peeled and cut into quarters
  • 3 cups cooked black beans (2 cans, drained and rinsed)
  • 1/2 cup mashed cooked sweet potato (no skin)
  • 1/2 cup old-fashioned oats
  • 1 tablespoon chili powder
  • 1/4 cup hot sauce
  • A big pinch of salt and pepper


To Make the No-Mayo Slaw:

  1. Shred cabbage and Brussels sprouts in a food processor or slice as thinly as possible with a knife.
  2. Combine all remaining ingredients except vegan blue cheese (if using) in a blender and blend until smooth and creamy.
  3. Pour dressing over shredded cabbage/Brussels sprouts, add vegan blue cheese (if using) and toss until evenly coated.
  4. Let slaw marinate in the refrigerator for at least 30 minutes or overnight.

To Make the Buffalo Black Bean Burger:

  1. In a food processor, pulse onion until coarsely chopped.
  2. Add remaining ingredients and pulse until a "dough" forms and ingredients are evenly distributed (do not puree, the mixture should be chunky).
  3. Allow mixture to rest in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
  5. Wet hands and divide burger mixture into 8 portions. Gently form into patties and place on prepared baking sheet. The mixture will be wet and slightly sticky. Continue to wet hands to make patties easier to handle.
  6. Bake 30 minutes, gently flipping with a spatula after 15 minutes.
  7. Enjoy immediately, refrigerate for up to one week, or freeze patties in an airtight container.