Santa Fe Black Bean Burger
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- Serves: Makes 4 burgers
- Preparation: 20
- Cooking: 10
- Ready: 30
This black bean burger is great for when you need a delicious, healthy meal fairly quickly without breaking the bank.
- 1 can (14 oz) organic black beans, drained and rinsed
- ¼ cup oats
- ¼ cup whole wheat flour, or flour of choice*
- ¾ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt/Himalayan salt
- ¼ chunky salsa or pico de gallo, give or take
- 1 tablespoon sesame or olive oil
- cornmeal, for dusting (I use course ground), optional
Drain and rinse the black beans in colander. In a medium size bowl mash them with a strong fork or use a potato masher, leaving some chunks for texture if you like. Once done add oats, flour, spices, salt and salsa, mix again, feel free to use your hands if you like too. If the mixture is too wet, add more flour to the mix but really it should be ok.
Shape your patties into whatever size you like. I like to make two good size patties or three smaller ones. Give a light dusting of cornmeal if you have it – this will give a nice crunch, flavour, and cook up crispy.
Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 five minutes each side. It’s ok if the cornmeal gets a little crispy. Trust me it’s delicious!
Serve with your choice of accompaniments such as red onion slices, leafy greens, and/or salsa. Add some mashed avocado as a spread, or sliced avocado if you prefer. Or serve on a quinoa or bed of leafy greens. Have fun using this burger in different ways … change it up a little.
Recipe reproduced with the kind permission of The Simple Veganista.
“The black bean burger … a great go-to meal on the fly. When you need a delicious healthy meal fairly quick without breaking the bank, this is a great recipe. Black beans are a staple in my pantry, they are a great basic item to have handy. Full of protein, fibre and flavour, with a few spices added. Nothing here to weigh you down and you will be completely satisfied! I’ve also paired this burger on top of a bed of quinoa and let me tell you it was so good! I try to limit breads and figured it would work great and it did. For show I have it paired on a thin burger bun, or sandwich thin as it’s really called. You could also place a burger on top of some leafy greens for a really fresh take on the recipe. Anyway you have it, this is an awesome and simple burger to pull together in a cinch!
*To make gluten free, sub in gluten free all-purpose flour, oat flour, rice or almond flour. I use the gluten free all-purpose flour with great success.
You can easily make extras and refrigerate for snacking, lunches and/or dinners later.
Mash beans, add ingredients …
Oops, almost forgot the salsa – mix well making sure there are no flour clumps … Shape into patties – two or three – and cook.
Easy as that, and they cooks up beautifully. Add your fixins and enjoy!”