These “Hungry Guy” Burgers are prepared from pantry ingredients, making them an excellent choice for a meat-free burger night!

My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born.

This has become a real fan favorite, packed with hearty black beans, spicy salsa and rolled oats. If you do not have black beans on hand, you can use red kidney beans, white beans or pinto beans. You can use a thick marinara sauce in place of the salsa, if desired.

The yummy photos of this hearty recipe where taken by the super talented Annie Oliverio. You can visit Annie, see lots of her jazzylicious recipes and learn more about her here.

These five-ingredient wonders are super-quick to prepare and super delish. Now everyone’s happy!

1

ABOUT THE RECIPE:

This “Hungry Guy” Burger has become a real fan favorite, packed with hearty black beans, spicy salsa and rolled oats. Plus, these burgers are quick to prepare and jazzylicious. Now everyone’s happy!

MAKES 6 SERVINGS

2

INGREDIENTS:

1 can (15 to 16 ounces) black beans, drained and rinsed
2/3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices vegan whole-grain bread, torn into chunks
1/4 teaspoon ground cumin (you may use chili powder)
2/3 cup rolled oats (quick cooking or old fashioned)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

4

Scoop up a generous 1/2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, and then flatten it slightly. Continue in this manner until you have formed a total of 6 burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes or until golden.

5

Chef’s Note: You may use mild, medium or hot salsa in this recipe.

Chef’s Note: Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Ingredients

Directions

1

ABOUT THE RECIPE:

This “Hungry Guy” Burger has become a real fan favorite, packed with hearty black beans, spicy salsa and rolled oats. Plus, these burgers are quick to prepare and jazzylicious. Now everyone’s happy!

MAKES 6 SERVINGS

2

INGREDIENTS:

1 can (15 to 16 ounces) black beans, drained and rinsed
2/3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices vegan whole-grain bread, torn into chunks
1/4 teaspoon ground cumin (you may use chili powder)
2/3 cup rolled oats (quick cooking or old fashioned)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

4

Scoop up a generous 1/2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, and then flatten it slightly. Continue in this manner until you have formed a total of 6 burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes or until golden.

5

Chef’s Note: You may use mild, medium or hot salsa in this recipe.

Chef’s Note: Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

“Hungry Guy” Burgers

Recipe from Vegan For Everyone, by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission. Photo Credits: Annie Oliverio.

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