The world of plant-based meat alternatives and frozen veggie patties continues to evolve. More and more people want to try meatless options in an effort to be healthier. The problem with this is that they don’t realize that most frozen veggie patties or manufactured plant-based meats are not that healthy. In fact, eating farmed meat may be just as unhealthy as eating a veggie patty full of chemicals.
How do you fix the problem, then? How can you eat a meatless burger and remain healthy? As it turns out, it’s very easy to make your own veggie patties. With a few simple, whole food ingredients, you can whip up a batch of black bean burgers in no time. You just need a food processor to blend up the beans so that you can form patties a lot easier.
Typically, you use an egg to help bind the patty together. This recipe calls for a flax egg and the instructions for how to make it are in the Notes section. Please follow those instructions to a “T” because there are important steps that you shouldn’t miss. Lastly, make the flax egg before you make or prepare anything else in this recipe. Enjoy the burgers!
- Prep Time:45m
- Cook Time:8m
- Total Time:53m
- Serves: 6 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 1 tsp. olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 large green chile, stemmed, seeded and finely chopped
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1 tsp. chili powder
- 1 (16 oz) can low-sodium black beans, rinsed & drained
- 1/2 c sweet corn
- 1/3 c fresh cilantro, diced
- sea salt and black pepper, to taste
- 1 flax egg
- 1/2 c gluten-free oat flour, plus more if necesssary
- coconut oil
- 6 hamburger buns
- tomato, lettuce, onion, & avocado (optional toppings)
Instructions
- Heat olive oil in skillet over medium-high heat. Add in onions and cook until translucent and then add the garlic, green chile, and red pepper.
- Cook and stir until soft another (about 3 minutes). Remove from heat and stir in the cumin, oregano, and chili powder. Transfer to a large mixing bowl and let the mixture cool.
- Cook and stir until soft another (about 3 minutes). Remove from heat and stir in the cumin, oregano, and chili powder. Transfer to a large mixing bowl and let the mixture cool.
- Add rinsed and drained black beans to a food processor and pulse until smooth, but still a little chunky. Transfer this bean puree to the bowl with the onion, garlic, green chile and red pepper.
- Add the corn, cilantro, and salt and pepper to the bowl and mix well to combine. Taste, and adjust seasonings if necessary.
- Add the corn, cilantro, and salt and pepper to the bowl and mix well to combine. Taste, and adjust seasonings if necessary.
- Next add in the flax egg (see notes for recipe) and oat flour, and stir until well combined. You should have a mixture that you can form into patties at this point. Form 6 patties with your hands and make sure they are packed tight. Place the patties on a plate and refrigerate for about 30 minutes.
- Next add in the flax egg (see notes for recipe) and oat flour, and stir until well combined. You should have a mixture that you can form into patties at this point. Form 6 patties with your hands and make sure they are packed tight. Place the patties on a plate and refrigerate for about 30 minutes.
- When you are ready to cook the burgers, coat a large skillet with coconut oil and place over medium-high heat. Add the burgers and cook, flipping once gently, until cooked and browned on each side. Each side should take about 4 minutes.
- Place the patties on the buns or in lettuce wraps and top with tomato slices, lettuce, onion, and avocado slices. Serve and enjoy.
