Vegan Black Bean Burgers Recipe
By Earth of Maria
🔪Prep Time: 15 mins
👩🍳Cook Time: 45 mins
1 tbsp olive oil
1 large carrot, peeled and diced
1 large bell pepper, diced
1 large onion, diced
1 can black beans, (8 oz) drained and rinsed
1/2 cup gluten-free oats
1 tbsp mustard, ensure vegan and gluten-free
2 tbsp tamari
2 tbsp tomato paste
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
1 tsp dried basil
1 tsp dried thyme
3 cloves garlic
1 cup mashed sweet potato
1Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.
2Heat the olive oil in a pan. Add the carrots, bell pepper and onion, cooking for 5-6 minutes, until softened.
3Transfer the vegetables to a blender or food processor. Next, add the black beans, oats, mustard, tamari, tomato paste, cumin, turmeric, smoked paprika, dried basil, dried thyme, and garlic. Blend on a low speed until mostly smooth, but some texture remains.
4Transfer the mixture to a mixing bowl and add the mashed sweet potato. Stir together well.
5Form the burger patty mixture into even-sized balls and flatten them down on a baking tray lined with parchment paper.
6TO BAKE: Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on the outside.
7TO FRY: Add the burgers to a lightly greased frying pan and cook for 3-4 minutes on each side.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.