Susan’s Vegan Oil Free Black Bean Burgers

I’ve tried making several versions of black bean burgers and Susan’s vegan oil free black bean burgers are my favorite. This recipe is my own version based on making a number of different recipes over time. I usually cook the rice when I’m making breakfast. If I have a busy day, I’ll have all the ingredients ready to go. I can also grill these on the grill since they stick together, unlike other recipes that I’ve tried. The first recipe I ever made fell apart so easily, I had to bake them in the oven and eat them with a fork. I usually bake them in the oven for convenience, but you can grill them as well. They are easy to make and, I usually end up with 12 or more burgers, depending on the size.

Get the Ingredients for these black bean burgers:

• 2 15 oz cans black beans, drained and rinsed
• 1 onion chopped
• 1 Cup short grain brown rice cooked
• 1/2 Cup old fashioned oats
• 2 Tbsp low sodium tamari sauce
• 1 Tbsp garlic powder
• 1 Tbsp smoked paprika
• 1 tsp ground black pepper

Let’s Get Cooking:

• Cook 3/4 cup short grain brown rice per package instructions – mine usually take 40 minutes. You can use your favorite type of brown rice. Rinse and drain 2 cans of black beans and put in food processor. Next, add tamari, garlic powder, smoked paprika, pepper and 1/2 cup of old fashioned oats. Add cooked rice and blend until everything is mixed together. Heat oven to 425 degrees. Put a silpat mat on a cookie sheet. Here is a set on Amazon. I’m still using mine that I had purchased 3 years ago. Clean up is so easy! ( https://a.co/d/4BdlVMN ) To start, I get my hands wet first, then take a handful of mixture and make into a patty. The mixture will be on the wet side, but if it is too sticky add 2 Tbsp of oats until firm enough to make into patties.

• I usually end up with 2 cookie sheets full of burgers. I make them about the size of my hand. I wet my hands in between making each patty so the mixture doesn’t stick to my hands. They cook better if they are about 1/2 inch thick. Cook patties about 20 minutes, Flip and cook another 20 minutes. If they don’t flip easily, cook them another 5 minutes before flipping them over. I save the extra patties in the fridge, or you can also freeze them. I sometimes freeze them when we are camping so that I have an easy meal. Reheating in the airfryer is a great way to warm them up the next day.

Enjoy Susan’s Vegan Oil Free Black Bean Burgers!

I made Acorn Squash with unsweetened apple sauce topped with cinnamon, boiled beet stocks with garlic powder, slice tomato and pickles slices, and the black bean burger to make a filling dinner! You can also include whole wheat biscuits https://susansveganjourney.com/vegan-whole-wheat-biscuits/ if you don’t want to use whole wheat buns.

• NOTES

KEYWORD black bean burger, oil free, vegan, WFBP