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