Vegan Black Bean Veggie Burger Recipe

Delicious Quick Easy Vegetarian Burger Recipe From Shelley Collins

This delicious black bean veggie burger recipe works well as long as you follow the directions and proportions as given. As far as the ingredients go, this is a very flexible veggie burger recipe. You just need to watch out for the dry/wet balance.

It works fine to substitute peppers for onion, or celery, in this black bean recipe, and I used only one clove of garlic. Grated carrots would be another possible substitution. I made the bread crumbs in the food processor using thick dry crusts.

Makes 10 large black bean veggie burgers.

Ingredients:

• 2 cups black beans cooked (Shelley cooks extra and freezes*)
• 1/2 cup green pepper, chopped fine
• 1/2 cup red onion, chopped fine
• 1 large stalk celery, chopped fine
• 2 -4 cloves garlic minced (depends how much you like garlic)
• 1 tsp cumin
• 1 Tbsp cooking oil
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1/3 cup hummus
• 1/2 cup rolled oats
• 2 slices whole wheat bread crumbled into tiny pieces (hint: blender or food processor works great)
• Optional: 1 cup whole wheat cracker crumbs or dry whole wheat bread crumbs

Directions:

1. Mash or puree half the beans
2. Add reserved beans and all other ingredients EXCEPT hummus and cracker crumbs
3. Mix well by hand
4. Add enough of the hummus or other liquid ingredient to moisten mixture fairly well
5. Mixture may seem a little sticky, but it's better than a bit dry, because they WILL dry out while cooking
6. Form flat patties and coat with crumbs if desired. Crumbs make a nice crispy outside
7. Cook on medium until brown, approx. 10 - 15 min per side
8. Fantastic with a little brown mustard, horseradish and sweet pickle

Here are a few suggestions from Savvy Veg experience with this recipe:

• If you use a food processor, reserve half the beans to add whole, according to Shelley's directions
• If you don't have hummus, don't substitute, just add another 1 - 2 Tbsp of oil, liquid seasoning, tahini, tomato sauce or ketchup, etc - but not 1/3 cup
• If you add liquid seasoning or more oil, reduce the amount of hummus 3 Tbsp for 1, or add a bit more oats or bread crumbs
• sautéing the veg including garlic in the oil on medium high for a few minutes shortens the cooking time, reduces the moisture, and mellows the garlic & onion
• Dried ginger is good in this recipe, also dried herbs like thyme, basil, oregano; paprika adds more color and thickening power to the mix; more cumin is also an option
• Asoefetida or hing is a good garlic substitute, and gas reducer - just a pinch is all you need
• The long cooking time solidifies and dries the mixture. sautéing the veg and making a drier mixture allows a shorter cooking time
• These are great on whole wheat burger buns with standard burger fixings - lettuce, tomato, mayo, ketchup, mustard. We added avocado and cucumber too