Easiest Black Bean Burgers, from the cookbook Vegan Richa's Everyday Kitchen, are delicious and fast to make. They are vegan, gluten-free, and oil-free with a spicy kick.
Her recipes elevate classics to a whole new level with layers of flavor and spices.
Her new book Vegan Richa's Everyday Kitchen is going to be a staple in my house.
I haven't bothered adding sticky notes to any pages because I want to try ALL the recipes!
Check out the ones that have caught my eye so far:
And you'll definitely want to make the Easiest Black Bean Burgers from Vegan Richa's Everyday Kitchen!
Richa isn't kidding when she says they are easy to make.
All you do is combine the ingredients in your food processor, form them into patties, then cook them in a skillet or the oven.
And the ingredients are all basic ones your may already have on hand.
These burgers have a spicy kick, but if you don't like too much heat, you can use less pickled jalapenos.
I like them topped with guacamole or Cashew Ranch Dressing and lettuce and tomatoes.
You could also add sliced red onion and cilantro.
I decided to bake the burgers instead of cooking them in a pan.
They turned out perfectly.
In addition, the leftovers reheated well and tasted great.
And they are very healthy and oil-free.
What are your favorite veggie burger toppings? Please let me know in the comments.
Now let's make Easiest Black Bean Burgers from Vegan Richa's Everyday Kitchen!
Easiest Black Bean Burgers
- ½ cup raw walnuts
- ½ cup old-fashioned oats
- 2 cloves garlic
- 1 ½-inch knob fresh ginger, peeled and coarsely chopped
- ¼ cup onion, coarsely chopped
- 1 to 2 Tablespoons pickled jalapeño slices
- 1 can black beans, (15-ounce or 1 ½ cups) drained and rinsed
- ¼ cup cilantro, coarsely chopped
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chipotle chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper, or more to taste
- 1 Tablespoon ground flax seeds, or chia seeds
- 2 to 3 Tablespoons 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.