Serve this yummy vegan and gluten-free burger on a crusty roll or bun with lettuce, tomato and “Creamy Paprika Sauce” with Fabulous Oven Fries on the side, and you have a classic pairing to please vegans, vegetarians and omnivores alike!
ABOUT THE RECIPE:
These easy and delicious burgers are vegan and gluten-free, making a satisfying replacement for a traditional burger. Black beans, walnuts, and pecans provide texture and protein, while barbecue sauce and smoked paprika provide big, bold flavor! Serve these tasty burgers with fries on the side, for a classic pairing.
MAKES 6 BURGERS
INGREDIENTS:
BURGERS
1 can (15 to 16 ounces) black beans, drained and rinsed
1⁄3 cup plus 1 tablespoon barbecue sauce
1 tablespoon extra-virgin olive oil
1 rounded teaspoon smoked paprika
½ teaspoon garlic powder
¾ cup walnut halves or pieces (see note for nut-free)
¾ cup pecan halves (see note for nut-free)
½ cup gluten-free, quick cooking rolled oats
CREAMY PAPRIKA SAUCE
2 tablespoons catsup
2 tablespoons vegan mayonnaise
1⁄8 teaspoon hot paprika (or dash of cayenne pepper)
1⁄8 teaspoon smoked paprika
INSTRUCTIONS:
Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans, barbecue sauce, olive oil, 1 rounded teaspoon smoked paprika, and garlic powder into a large bowl and mash together using a potato masher or large fork, until most of the beans are mashed.
Put the walnut and pecan halves into a blender (or food processor) and process into coarse crumbs. Add the walnut and pecan crumbs, along with the quick cooking rolled oats, to the black bean mixture and stir with a large spoon until thoroughly combined.
To form a burger, scoop up a scant ½ cup of the burger mixture (using a measuring cup) and drop it onto the lined pan. Gently press the burger (using a flat spatula) to form it into the shape of a burger. Continue in this manner until you have a total of 6 burgers. Cover with foil and refrigerate for 30 minutes to allow the burgers to firm up.
Put all of the Creamy Paprika Sauce ingredients in a small bowl and whisk to combine. Cover and refrigerate while the burgers bake.
Preheat the oven to 375 degrees F. Uncover the burgers and bake for 12 minutes. Remove the pan from the oven and flip the burgers over. Bake for an additional 10 to 12 minutes, or until the burgers are golden around the edges. Serve atop a green salad or nestled in a bun with lettuce and tomato, topped with Creamy Paprika Sauce.
NOTE: For a nut-free alternative, replace the walnuts and pecans with 1 1/2 cups unsalted (or salted), roasted sunflower seeds. If preferred, you may use raw sunflower seeds, too!
Ingredients
Directions
ABOUT THE RECIPE:
These easy and delicious burgers are vegan and gluten-free, making a satisfying replacement for a traditional burger. Black beans, walnuts, and pecans provide texture and protein, while barbecue sauce and smoked paprika provide big, bold flavor! Serve these tasty burgers with fries on the side, for a classic pairing.
MAKES 6 BURGERS
INGREDIENTS:
BURGERS
1 can (15 to 16 ounces) black beans, drained and rinsed
1⁄3 cup plus 1 tablespoon barbecue sauce
1 tablespoon extra-virgin olive oil
1 rounded teaspoon smoked paprika
½ teaspoon garlic powder
¾ cup walnut halves or pieces (see note for nut-free)
¾ cup pecan halves (see note for nut-free)
½ cup gluten-free, quick cooking rolled oats
CREAMY PAPRIKA SAUCE
2 tablespoons catsup
2 tablespoons vegan mayonnaise
1⁄8 teaspoon hot paprika (or dash of cayenne pepper)
1⁄8 teaspoon smoked paprika
INSTRUCTIONS:
Line a large, rimmed baking pan with unbleached parchment paper.
Put the black beans, barbecue sauce, olive oil, 1 rounded teaspoon smoked paprika, and garlic powder into a large bowl and mash together using a potato masher or large fork, until most of the beans are mashed.
Put the walnut and pecan halves into a blender (or food processor) and process into coarse crumbs. Add the walnut and pecan crumbs, along with the quick cooking rolled oats, to the black bean mixture and stir with a large spoon until thoroughly combined.
To form a burger, scoop up a scant ½ cup of the burger mixture (using a measuring cup) and drop it onto the lined pan. Gently press the burger (using a flat spatula) to form it into the shape of a burger. Continue in this manner until you have a total of 6 burgers. Cover with foil and refrigerate for 30 minutes to allow the burgers to firm up.
Put all of the Creamy Paprika Sauce ingredients in a small bowl and whisk to combine. Cover and refrigerate while the burgers bake.
Preheat the oven to 375 degrees F. Uncover the burgers and bake for 12 minutes. Remove the pan from the oven and flip the burgers over. Bake for an additional 10 to 12 minutes, or until the burgers are golden around the edges. Serve atop a green salad or nestled in a bun with lettuce and tomato, topped with Creamy Paprika Sauce.
NOTE: For a nut-free alternative, replace the walnuts and pecans with 1 1/2 cups unsalted (or salted), roasted sunflower seeds. If preferred, you may use raw sunflower seeds, too!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.
