This black bean veggie burger is my absolute favourite vegan burger (and the only veggie burger recipe I ever make!). The burgers are simple to prepare, contain minimal ingredients and are high in plant protein. Top with your favourite condiments, tomato, avocado and lettuce, and enjoy!
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 8 patties
Ingredients
- 1 can black beans
- 1 cup large flake oats
- 1 onion
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tsp garlic powder
Toppings
- Lettuce
- Sliced tomato
- Sliced avocado
- Ketchup
- Mustard
- Vegan mayonnaise (omit for oil-free)
- Burger buns
Equipment
- Food processor
- Baking sheet
Instructions
- Preheat oven to 400F.
- Add all ingredients to a food processor and blend for 30 seconds. If the mixture feels too dry, you can add 1-2 tbsp of water. If it feels a little too wet, add 1-2 tbsp of oats.
- Next, shape into 8 patties about 3/4 inch thick and add to a lined baking sheet.
- Bake for a total of 30 minutes, flipping each patty after 15 minutes, then baking for another 15 minutes.
- While the patties are in the oven, prepare toppings by slicing tomato and avocado and toasting burger buns.
- Once the patties have browned on each side, remove from the oven, assemble burgers and enjoy!
Notes
*For a gluten-free version, substitute tamari for soy sauce.
*The black bean veggie burger leftover patties can also be stored in the freezer. To reheat, simply fry up in a non-stick pan for a few minutes (you could even add in some onions and mushrooms), and enjoy!
