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:
- Shred cabbage and Brussels sprouts in a food processor or slice as thinly as possible with a knife.
- Combine all remaining ingredients except vegan blue cheese (if using) in a blender and blend until smooth and creamy.
- Pour dressing over shredded cabbage/Brussels sprouts, add vegan blue cheese (if using) and toss until evenly coated.
- Let slaw marinate in the refrigerator for at least 30 minutes or overnight.
To Make the Buffalo Black Bean Burger:
- In a food processor, pulse onion until coarsely chopped.
- Add remaining ingredients and pulse until a "dough" forms and ingredients are evenly distributed (do not puree, the mixture should be chunky).
- Allow mixture to rest in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- 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.
- Bake 30 minutes, gently flipping with a spatula after 15 minutes.
- Enjoy immediately, refrigerate for up to one week, or freeze patties in an airtight container.