The vegan black bean burger is an easy and healthy way to satisfy the burger craving and can be as versatile as the classic beef burger without the fat, cholesterol and guilt.
- 6 cups cooked black beans*
- 1 1/2 cup quinoa (may substitute with rice, bread crumbs or other grain)
- 1 finely chopped onion
- 2 chia eggs** (complete instructions on this post)
- 1 cup finely chopped green, red or yellow pepper (may be pulsed in the processor with the beans if desired)
- 1 Tbs chili powder
- 1 tsp sea salt
- few grinds of black pepper
- 1 generous tsp cumin
- 1/3 cup vegetable oil (optional)
- Preheat oven to 350°F
- Start by preparing 2 chia eggs** (1 egg = 1 Tbs finely ground chia seed with 3 Tbs water, blended well and refrigerated for at least 30 minutes)
- Mash, or blend in a food processor (or a combination of the 2) 6 cups of cooked black beans
- Blend in the remaining ingredients with your hands or a big spoon
- Add more grain or water sparingly to reach a workable but moist texture for forming burgers. Form into 10 – 12 burgers based on desired size and place on a lightly greased cookie sheet.
- Bake in the center of the oven for 20 minutes.
- Gently flip and continue for additional 18-20 minutes.
- * If you cook your beans from dry bulk beans, give them a good solid cook. The burgers are better with a nice soft bean. Plus, they are easier to mash and mashing makes a better texture than using a food processor.
- ** Chia eggs seem to work best. Flax eggs are a reasonable substitute but the burgers do not hold together as firmly, in our experience.
- Cooking time may be adjusted to taste and may vary with different ingredients. (more moisture = a little more time)
- Serve immediately.
- Left over burgers can be stored in an air tight container in the refrigerator and will last for several days.