Jazzy Vegetarian Laura Theodore contributed this recipe for hearty and super-easy vegan black bean burgers. Serve with your favorite condiments and accompaniments — lettuce, tomatoes, whole-grain buns or English muffins, and oven fries.
Laura says, “My husband always complained that I did not make our veggie burgers BIG enough! So the ‘Hungry Guy’ burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are filling and super-quick to prepare. Now everyone’s happy!”
Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © 2015 Laura Theodore. Reprinted by permission. Photos by Annie Oliverio
"Hungry Guy" Vegan Black Bean Burger
Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient vegan black bean burgers are filling and super-quick to prepare.
Ingredients
- 15-ounces can black beans, drained and rinsed
- 2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
- 3 slices whole-grain bread, torn into chunks
- ¼ teaspoon ground cumin
- 2⁄3 cup rolled oats
Instructions
- Preheat the oven to 375º F. Line a large, rimmed baking pan with unbleached parchment paper.
- Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined.
- Put the bread chunks and cumin in a blender or food processor and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine.
- Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.
- Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note).
- Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.
Notes
You may use mild, medium or hot salsa in this recipe.
Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 351mgCarbohydrates: 30gFiber: 8gSugar: 1gProtein: 10g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
is available on Amazon and wherever books are sold
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, restaurateur and award-winning recording artist. Tune in for Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network every Monday and Friday at 8am and 2pm EST (check local listings).
Listen to Laura’s weekly podcast on Unity Radio every Thursday at 3pm EST. Tune in for Season Eight of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on many public television channels (check local listings). Visit Laura at Jazzy Vegetarian.
If you like this hearty meal on a bun, you might also enjoy …
Pinto Bean and Quinoa Sloppy Joes
See more easy vegan recipes and sandwiches & wraps.
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Thanks to the lovely Laura for contributing this super-easy vegan burger recipe to The Vegan Atlas. I followed the recipe to T and got 6 big, beautiful burgers just as the recipe promises. And of course they taste great, too!
Woo Hoo! Thank you Nava! I am so happy you liked them, and thank you for posting the recipe on your beautiful website!
I recommend the Quinoa Sloppy Joes for everyone – they are absolutely delicious, and filling – that’s the part I like the most. I had 3 dinners out of the recipe with a good deal to spare for freezing! Enjoy!!
I’m Gluten free. Instead of bread I use a DIY bread crumb recipe. After grinding up the 3 slices what is the measurement of those crumbs so I can substitute mine own crumb mix
Great question, Estelle — I’m not sure even Laura would be able to answer this precisely, as it depends on the size and thickness of the bread slices. I’m going to venture a guess of 1 to 1 1/2 cups worth of crumbs — start with 1 cup and add a little more if it seems like the mixture needs it — the crumbs (and the oats — I’m sure you look for GF oats) are what hold the burgers together.