Full of protein, fiber, and flavor, this Mexican-inspired Santa Fe Black Bean Burger is a vegan pantry recipe that’s easy to make, ready in minutes, and will leave you completely satisfied!
INGREDIENTS
1 can (14 oz) organic black beans, drained and rinsed
1/4 cup oats (rolled or quick)
1/4 cup flax meal or flour of choice (see notes)
1 teaspoon cumin
1/2 teaspoon cayenne or chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon pink salt
1/4 cup chunky salsa or pico de gallo, give or take
1 tablespoon olive oil, for pan-frying
cornmeal, for dusting (I used coarse grind) (optional)
INSTRUCTIONS
Mash black beans: In a medium-size bowl, mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like.
Make patty mixture: Add oats, flour, spices, salt, and salsa, mix again, feel free to use your hands if you like to. If the mixture is too wet, add more flax meal/flour to the mix, but really it should be ok. Taste for flavor.
Shape patties: Divide the mixture and shape your patties into whatever size you like. I like to make 2 jumbo-sized burger patties, but you can make 3 – 4 smaller ones. Give a light dusting of cornmeal if you have it. It will give a nice crunch, flavor and cook up crispy.
Cook on the stovetop, oven, or grill:
Stovetop: Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 minutes on each side. It’s ok if the cornmeal gets a little crispy. Trust me, it’s delicious!
Oven (oil-free): Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Place patties on a baking sheet, place in the oven on the center rack, and bake for 10 – 15 minutes, flip and repeat.
Serve with your choice of accompaniments such as red onion slices, leafy greens, salsa, or Vegan Mayo. Add some mashed avocado as a spread or sliced avocado if you prefer. Or serve on a bed of leafy greens.
Makes 2 jumbo-sized patties or 3 – 4 smaller ones.
