Vegan  Black Bean Burger


6 servings


35 minutes


– 1 medium onion, diced – 4 garlic cloves. minced – ⅓ cup veggie broth – 1 15 oz. can black beans – ½ cup quick cook oats – ½ cup breadcrumbs Panko  – ½ cup corn fresh or frozen – 2 tbsp. Dijon mustard or other kind – 1 ½ tbsp. Chipotles in Adobo sauce – ½ tbsp. cumin – ¼ cup soy sauce – ½ tsp. salt or to taste – ½ tsp. pepper or to taste

1. Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.

2. Place the black beans into a large mixing bowl and mash them with a potato masher or fork.

3. Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.

4. Divide the mixture into 6 equal parts and make patties.

5.Heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side).

6. Serve on a burger bun, in a wrap, or over a salad with your favorite toppings.

Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes