Black Bean Veggie Burger

Coconut oil for pan

3 small onion, finely chopped

3 small carrot, shredded

3 zucchini, shredded

6 tablespoons green peas (frozen)

3 tablespoons egg replacer (mixed with 2 tablespoons water)

3 teaspoons ginger-garlic paste

6 (15-ounce) cans black beans, drained and rinsed

2 ¼ cups oat or quinoa flour

3 teaspoons red chili powder

3 teaspoons ground cumin

Salt and black pepper

Garnish options

spicy mustard, salad greens, avocado, tomatoes, jalapenos, vegan cheese

Heat coconut oil in a skillet over medium heat, add onion and sauté for 2 to 3 minutes. Add carrot, zucchini, peas, and ginger-garlic paste. Continue to cook, stirring occasionally, until veggies are soft.

Using a potato masher, mash one can of the drained black beans in a bowl. Add the second can of beans, mash slightly leaving some beans whole for texture.

Add cooked veggies, oat flour, egg replacer, chili powder, cumin, and salt and pepper to mashed beans, mixing well. Form mixture into patties.

Heat coconut oil in skillet over medium-high heat. Fry the patties until golden brown on each side.

Serve on burger buns with spicy mustard and garnish of choice.

Serves 6

Print Options:

Black Bean Veggie Burger