The Easiest Black Bean Burgers ever that are vegan, meatless and oil-free! From Vegan Richa’s Everyday Kitchen Cookbook!
I’m super excited to share today’s recipe, as it comes from one of my favorite bloggers, Richa Hingle. I’m sure everybody already knows her blog, Vegan Richa! Richa has just released her 2nd cookbook, Vegan Richa’s Everyday Kitchen, and it is beautiful. I have her first book as well, Vegan Richa’s Indian Kitchen. Both of her books are amazing, as are all of her recipes on her blog. I have told Richa many times how much I love her recipes, because they are always so delicious and full of flavors and I have made many of them. My family loves her recipes as well, which is saying a lot. My hubby is the pickiest eater on the planet, I guarantee it.
Well, today’s recipe comes from her book and the title is accurate. Easiest Black Bean Burgers. They were so easy and fast to throw together. They held together well and use everyday ingredients. They are quite spicy from the ginger and jalapenos though (which I loved), but for little kids, I would scale back on the jalapenos. You know what I also love about these burgers? They are oil-free!
Other amazing recipes from this book that you are going to want to devour: Red Curry Soup with Lentils, Bombay Potatoes and Peas, Buffalo Chickpea Tacos, Black Pepper Cheesy Mac and Broccoli, Richa’s Brownies
Here are a few shots from the book below. All photos done by Richa Hingle.
Buffalo Chickpea Tacos
Now, back to these amazing burgers.
Richa’s book has every possible flavor combination you could be craving, including a ton of “Awesome Sauces” to use for her amazing recipes. She includes many different variations, tips and notes on how to make the recipes based on what you have.
You will all LOVE her book, I guarantee it. Be sure to enter the giveaway below for one lucky reader!
I did my best to showcase her amazing food in these burger photos and I have to admit, I kind of want to eat my own photo, lol! I topped these bean burgers with my homemade barbecue sauce, because I’m a BBQ sauce girl on burgers…way more than ketchup.
(From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
Easiest Black Bean Burgers
- 1/2 cup (60g) raw walnuts
- 1/2 cup (40g) old-fashioned oats
- 2 cloves garlic
- 1 1/2-inch [1cm] knob fresh ginger, peeled and coarsely chopped
- 1/4 cup (30g) coarsely chopped onion
- 1 to 2 tablespoons pickled jalapeño slices
- 1 15-ounce [425g] can black beans or 1 1/2 cups (250g) cooked black beans, drained and rinsed
- 1/4 cup (10g) coarsely chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper or more to taste
- 1 tablespoon ground flax seed or chia seed
- 2 to 3 tablespoons 10 to 15g dry breadcrumbs or flour (gluten-free if necessary)
- In a food processor, combine the walnuts, oats, garlic, ginger, onion, and jalapeños and pulse a few times, until the walnuts and onions are evenly chopped, 5 to 10 seconds. Add the beans, cilantro, cumin, oregano, chili powder, salt, pepper, and flax seed and process in 5-second intervals, until most of the beans break down. Do not puree—there should still be some whole beans for texture.
- Transfer the mixture to a bowl. Cover the bowl and chill for 15 minutes. If the mixture is too wet, add the breadcrumbs and stir to combine.
- Divide the mixture into 7 to 8 equal portions. Shape into tightly packed patties. Heat a large skillet over medium-high heat (add oil if desired). Place the patties in the skillet and cook for 4 to 6 minutes per side, or until golden brown. Alternatively, preheat the oven to 400°F (200°C). Place the patties on a medium baking sheet lined with parchment paper. Bake the burgers for 15 minutes, flip, and bake another 10 minutes, or until the burgers are golden.
Her recipe in the book states that it yields 7-8 patties, but I was only able to get 4 using regular size patties to fit a normal size bun, which was just enough for my husband, daughter and I. I would double the recipe if you have more than 3-4 people.
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