ABOUT THE RECIPE:
My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. This yummy vegan and oil-free burger recipe has become a real fan favorite. Now everyone’s happy! Photo Credit: ANNIE OLIVERIO
Makes 6 burgers
INGREDIENTS:
1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin (you may use chili powder, if desired)
2⁄3 cup rolled oats (quick cooking or old fashioned)
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.
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, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.
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
ABOUT THE RECIPE:
My husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. This yummy vegan and oil-free burger recipe has become a real fan favorite. Now everyone’s happy! Photo Credit: ANNIE OLIVERIO
Makes 6 burgers
INGREDIENTS:
1 can (15 ounces) black beans, drained and rinsed
2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
3 slices whole-grain bread, torn into chunks
¼ teaspoon ground cumin (you may use chili powder, if desired)
2⁄3 cup rolled oats (quick cooking or old fashioned)
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.
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, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.
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.