Vegans, it’s time to celebrate America’s staple dish plant-based style. We’re lucky to have a plethora of delicious meatless burgers at our fingertips. So, I wanted to deliver to you one of the most flavorful, healthy and oil-free recipes — this Black Bean Patty.
1 (15 oz) can black beans, drained and rinsed
3 flax egg: (3 Tbsp flax meal mixed with 6 Tbsp water)
½ avocado, very ripe
½ cup red, yellow and orange bell peppers, sliced and diced
⅓ cup sweet onion, chopped
¼ baby spinach
½ cup brown rice flour
½ tsp himalayan sea salt
½ tsp garlic powder
½ tsp ground cumin
½ tsp oregano
½ tsp parsley (or cilantro)
½ tsp paprika
Optional: ¼ cup of extra black beans, drained and rinsed to press on top of bean dough for style
- Make flax egg first and set aside for about 5 minutes to thicken. (Must be thick! If it’s too watery, sprinkle in more meal and stir).
- Add 1 Tbsp of water or vegetable broth on a non-stick medium skillet then add in onion and bell peppers and saute for 5 minutes. (Lightly coat skillet with organic non-stick cooking spray if necessary)
- In a large mixing bowl, add drained beans and mash with a potato masher until mixture turns into a paste.
- Place beans, avocado, thickened flax egg mix, bell peppers, onion and baby spinach in food processor and blend for 30-45 seconds.
- Add in flour, salt and spices. Blend well until mixture has a dough-like consistency. (If it’s too watery, sprinkle in more flour and mix).
- Sprinkle a wooden cutting board with flour. Shape the dough into patties and place on wooden board. (If you saved ¼ cup of extra black beans, press a few on top of each patty so they’re seen for style).
- Add 1 Tbsp of water or vegetable broth on a non-stick medium skillet and add in one patty. (Lightly coat skillet with organic non-stick cooking spray if necessary)
- Cook first side for 2 minutes or until edges are brown.
- Flip patty then cook for 90 seconds on second side. Keep flipping until middle is solid.
- Repeat with all patties.
- Serve and enjoy with your favorite bun and mix-ins!
- Refrigerate extra patties for up to 2 days then place in freezer
My favorite mix-ins: loads of mustard, pickles, romaine lettuce, baby spinach, avocado, sprouts. What do you like to put between your burger and bun?
And, here are a few more tasty veggie patty recipes from my blog and other recipe-creators:
- CHICKPEA BURGER: Recipe by The Holistic Blogger
- GREEN CHILI VEGGIE BURGER: Recipe by Minimalist Baker
- CAJUN RED BEANDS AND RICE BURGER: Recipe by The Vegan 8
- BROWN RICE & LENTIL BURGERS: Recipe by Kid Tested Firefighter Approved
- OUR PERFECT VEGGIE BURGER: Recipe by Oh She Glows