October 20, 2016

Black Bean Veggie Burgers


This recipe may not be the most photogenic but it’s one of my new favorites.  I would never call myself a vegetarian – because let’s be serious, some meat dishes are too good to pass up – but I’ve been making a conscious effort to eat a primarily vegetarian diet.  That means, lots of veggie burgers! 

Hilary’s is one of my favorite brands when I’m in a time crunch although I recently thought, why not make my own?  

One of the reasons I love this recipe is because I don’t use rice or quinoa, but rather gluten free quick oats.  This keeps the burger from becoming as dry as a typical veggie burger can be.  I also love how quick & easily this recipe comes together.  Plus, you can freeze them for a convenient lunch or dinner. 

The Tips








The Recipe

Black Bean Veggie Burgers
Yields 9
Write a review
  1. 2 cans black beans, drained & rinsed
  2. 1 1/4 cup quick cooking oats (gluten free is optional)
  3. 1 cup sliced portobello mushrooms
  4. 3/4 cup baby spinach, packed
  5. 3/4 cup sliced red onion
  6. 2 garlic cloves, peeled
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon cumin
  9. Salt & pepper to taste
  10. Buns & toppings, optional
  1. In a large bowl, use a fork or potato masher to mash the beans until only some whole beans remain. Set aside.
  2. In a food processor, add the oats, mushroom, spinach, onion & garlic. Pulse until mixture comes together.
  3. Add the oat mixture to the mashed beans. Add the chili powder, cumin, salt & pepper. User your hands to fully combine the ingredients. Form into patties, about 1/4-1/2 inch thick.
  4. Heat a cast iron pan (or a large, stainless steal pan) to medium-high heat. Cook patties/burgers for 3-6 minutes on each side, until a crust has formed.
  5. Remove from the pan, top with desired veggies, cheese and/or spread, with or without a bun & enjoy.
  1. Freeze leftover patties for up to 1 month.
Lana del Crave https://lanadelcrave.com/

Comments are closed.

%d bloggers like this: