May 27 | TASTE BEYOND

Plant-Based Burgers

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. 

INGREDIENTS
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

DIRECTIONS

  1. 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).
  2. 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)
  3. In a large mixing bowl, add drained beans and mash with a potato masher until mixture turns into a paste.
  4. Place beans, avocado, thickened flax egg mix, bell peppers, onion and baby spinach in food processor and blend for 30-45 seconds.
  5. 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).
  6. 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).
  7. 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)
  8. Cook first side for 2 minutes or until edges are brown.
  9. Flip patty then cook for 90 seconds on second side. Keep flipping until middle is solid.
  10. Repeat with all patties.
  11. Serve and enjoy with your favorite bun and mix-ins!
  12. 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:

  1. CHICKPEA BURGER: Recipe by The Holistic Blogger
  2. GREEN CHILI VEGGIE BURGER: Recipe by Minimalist Baker
  3. CAJUN RED BEANDS AND RICE BURGER: Recipe by The Vegan 8
  4. BROWN RICE & LENTIL BURGERS: Recipe by Kid Tested Firefighter Approved
  5. OUR PERFECT VEGGIE BURGER: Recipe by Oh She Glows

  • Plant-Based Sweet Potato Burger Patty - The Holistic Blogger
  • |
  • Jun 11 at 9:14 am
[…] This is my fourth plant-based patty recipe on the blog — and probably my favorite. ALSO TRY: With chickpeas With quinoa With black beans […]

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