ABOUT THE RECIPE:
Hearty black beans, walnuts, and rolled oats combined with some snazzy spices create this vegan Rockin’ Black Bean Burger recipe that stands front and center for an easy and satisfying family meal.
Makes 7 burgers
INGREDIENTS:
1 can (14 to 16 ounces) black beans, drained and rinsed (see note)
1/3 cup flavorful tomato sauce or marinara sauce
2 tablespoons ketchup
1 rounded teaspoon smoked paprika
1 teaspoon Italian seasoning blend
1/2 teaspoon garlic powder
1½ cups walnut halves (use sunflower seeds for nut-free)
½ cup quick cooking rolled oats (use gluten-free if needed, see note for alternative)
2 teaspoons extra-virgin olive oil, plus more as needed, to coat pan and measuring cup
Smoky and Spicy Burger Sauce (optional, see recipe below)
INSTRUCTIONS:
Preheat the oven to 375°F. Line a large, rimmed baking sheet with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil.
Put the beans, tomato or marinara sauce, ketchup, smoked paprika, Italian seasoning, and garlic powder into a medium-sized bowl and coarsely mash using a potato masher or large fork.
Put the walnuts into a blender or food processor and process into coarse crumbs. Add the ground walnuts and oats to the bean mixture and stir with a large spoon until thoroughly combined.
To form a burger, scoop up 1/3 cup of the mixture using a lightly oiled measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the prepared pan. Gently press the burger using a flat spatula or clean hands to form it into the shape of a burger. Continue in this manner until you have a total of 7 burgers.
Bake the burgers for 14 minutes. Remove the pan from the oven and flip the burgers over. Bake for an additional 10 to 20 minutes (checking often) or until the burgers are golden brown on the bottom and around the edges. (Do not overcook, or the burgers will be too dry.)
Transfer the pan to a wire rack and let the burgers cool 5 minutes. Serve over a leafy green salad, or serve on gluten-free burger buns or English muffins, topped with Smokin’ Coleslaw and drizzled with Smoky and Spicy Burger Sauce (recipe below).
NOTE: You can use white beans, pinto beans, or kidney beans in place of the black beans if preferred.
NOTE: (For gluten-free cooking) If preferred, in place of gluten-free oats, you can use 1/2 to 3/4 cup of freshly ground, gluten-free bread crumbs. Just put about 2 slices of your preferred gluten-free bread in a blender or food processor and process into coarse crumbs. Proceed as directed.
SMOKY AND SPICY BURGER SAUCE
Makes about 1/3 cup
4 heaping tablespoons vegan mayonnaise
2 heaping tablespoons prepared ketchup, plus more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon sriracha-style hot sauce (use 1/2 teaspoon more for extra spicy)
Put all of the ingredients in a small bowl and whisk to combine. Add more ketchup, if desired and stir to combine.