The best vegan bean burger

So filling and fulfilling
So filling and fulfilling

I had one of my ‘wow” meals all planned. A summertime lunch served alongside the pool, with five hungry kids, and as many adults, feasting on my favourite veggie burgers. Only with so many wonderful salads, dips and hot dish recipes to try, share and repeat, the burger meal somehow took a back seat.

By the time we returned from our first thoroughly indulgent, vegetarian Christmas break, the whole family was ready for a veggie burger, or two. So you can imagine my shame when I realised I’d left the recipe printout behind and the computer from which it was googled, already shipped off for repair, leaving me with no Safari history listings to retrieve it!

But as it so happened, this predicament gave me an opportunity to explore more black bean recipe options (these and red kidney beans being my preferred beans for burgers). During my online search I found this wonderful, super fast recipe that’s sure to satisfy most burger-loving vegans.   It certainly did the trick in meeting my family’s craving.

Vegan Bean Burgers

Ingredients: (makes 8 burgers)

2 cans black beans (drained and rinsed)
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pumpkin seeds
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp black pepper

To Prepare:

Preheat oven to 150 °C/300 °F.

Add the oats and pumpkin seeds to your food processor and grind until desired consistency, either coarsely chopped or, to my preference, rather fine. Grate the carrots, (I also added half a red pepper), and then add to your mixture in the food processor. Add 3/4 of the beans (I mixed all the beans, in preference to keeping some whole), all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.

Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and form into 8 medium-sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake  for 40 minutes, turning once at half time. If you want to grill these, pre-bake them for 30 minutes at 150°C, and then place them on the grill to reheat to achieve a little extra browning.

We enjoyed them on whole wheat rolls (mine in a rather dry gluten-free bun), with tomato sauce and/or mustard, and slices of cucumber, tomato and torn romaine lettuce.

A perfect summertime meal!

Here I used half black beans and half chick peas (Garbanzo) beans
Here I used half black beans and half chick peas (Garbanzo beans)

5 thoughts on “The best vegan bean burger

  1. I don’t know whether it’s just me or if everybody else encountering issues with your blog.
    It looks like some of the text within your posts are running off the screen. Can somebody else
    please provide feedback and let me know if this is happening to them too?
    This might be a problem with my web browser because I’ve had this happen previously.
    Thank you

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