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Vegan Black Bean Burgers


These actually hold together without any egg/dairy and taste amazing! My fiance is constantly requesting that I make them. This recipes is easier with a food processor, but you can always mash the beans by hand if you have to.

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  • 2 (14 oz.) cans black beans
  • 1 1/2 cups quick oats
  • 2 TB cornstarch
  • 1 TB apple cider vinegar
  • 1 cup frozen mixed vegetables
  • 3/4 cup garlic instant mashed potato mix
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1 teaspoon garlic powder
  • 2 teaspoons seasoning salt (more for final sprinkling too)
  • 2 TB canola oil (or olive oil)
  • unbleached all purpose flour (for coating)


Servings 12


Step 1

Heat frozen vegetables in a microwave safe dish for about 5 minutes (or until thawed).

Chop them up finely in a food processor. Add the black beans, quick oats, cornstarch, instant mashed potatoes, apple cider vinegar, and oil. Combine slowly, adding the seasonings when there are still bean chunks visible. You don't want to over process the mixture or it won't hold together very well.

If you do over process, add more quick oats and cornstarch and it should hold together still.

Get a shallow dish for coating flour. Coat hands in the flour, forming out patties with a thin coat of flour. Don't make them too thick or they won't cook through all the way. This recipe should make about 12 patties. (They freeze pretty well, just make sure to fry them, not microwave them. They hold together much better when fried.)

Heat canola oil on medium heat and cook each side for about 5 minutes or until a deep golden brown. Flip over and when finished, sprinkle with a final coating of seasoning salt.

Serve immediately on wheat buns with whatever toppings you like!


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