Anti Inflammatory Vegan Black Bean Burger
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.9(14)
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Learn more →Ingredients
4 servings
For the patties
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup rolled oats
- ⅓ cup frozen corn, thawed
- ¼ cup finely diced red bell pepper
- 3 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For cooking
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Can be omittedvegan mayonnaise
Instructions
- 1
Spread the drained black beans in a single layer on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
- 2
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the beans are broken down into a thick paste, with some whole beans remaining for texture.
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