I really like good veggie burgers that also have a good texture and don’t come out mushy, and I also love a simple quick weeknight dinner idea. This is both! I found this recipe on fatfreevegan.com and they came together so quickly and turned out great. I ended up adding more oats into my burgers because the consistency seemed too thin in the food processor, so just eyeball it and see if you need to add more. I also didn’t measure the liquid ingredients…so maybe that had something to do with it! The fridge also helps make the mixture thicker and come together before you form the patties. Since the burgers had a Mexican feel with the spices and corn, I served atop a salad with a scoop of guacamole and some salsa as the dressing. I also roasted some sweet potato fries with rosemary, salt and pepper. They were really filling and I split mine for two meals. It makes 6 burgers so these are a really cheap way to feed a crowd.
Simple Fiesta Black Bean Burgers
serves 6 ~160 cals per burger
1 3/4- 2 cups rolled oats
1 15 oz can low sodium black beans, drained and rinsed
3/4 cup of salsa
1 tbsp low sodium soy sauce
1 1/4 tsp chili powder
1 tsp garlic powder
1/2 cup roasted corn kernels, frozen from TJ’s
You can add cayenne if you want a kick!
- Preheat oven to 375*.
- Place oats into food processor and pulse until a flour like consistency and then add the beans, salsa, spices and pulse until combined and semi-smooth. You may need to push down with a spatula every now and then.
- Place mixture in the fridge for 15-20 minutes and then add in the corn and mix to combine.
- Form 6 patties and lay on a silpat or parchment lined baking sheet.
- Bake for 25-35 minutes until the outside gets crispy and they are firm.
- Serve on a salad, on a bun, or in a wrap!
This is what leftovers looked like tonight- burger on sprouted grain toasted with ketchup and mustard, homemade oil and salt free chips with nutritional yeast, garlic powder, and smoked paprika, and a side salad.