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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.

Oil-Free Black Bean Burgers [Vegan]

$2.99
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Ingredients You Need for Oil-Free Black Bean Burgers [Vegan]

  • 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

How to Prepare Oil-Free Black Bean Burgers [Vegan]

  1. Preheat oven to 350F.
  2. Grease a cookie sheet or line with parchment paper and set aside.
  3. Pulse beans in a food processor until mashed well or alternatively, mash with a fork.
  4. Transfer to a mixing bowl and combine with cilantro and spices.
  5. Add oats as necessary until the mixture can be handled and isn't terribly sticky, about 1/4 c.
  6. If after 1/4 c. it's still too sticky, refrigerate for 5 to 10 minutes.
  7. Shape mixture into 3 patties. Lightly spray with cooking spray (optional) and bake 7 minutes.
  8. Flip and re-spray (optional) and bake another 7 to 10 minutes until thoroughly warm and crisp on the outside.
  9. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Lindsay Nixon

See My Recipes

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.” 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 at Happy Herbivore.

Comments

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  1. I have never had a burger before that wasn\’t real meat. I have been having gallbladder problems the last few days so I needed a quick meal and tried this. OMG!!!! is all I can say. It was fabulous. I served it on top of cucumber noodle beet salad with organic salsa on top the burger. I also made sweet potato toast. Definitely a keeper. thanks so much.

  3. 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.