Veggie burgers are a great way to ease into a more plan-oriented way of eating. These black bean veggie burgers are some of the tastiest I have made and they are packed with amazing flavour, which means you’re barely noticing that you’re not eating meat. They are especially delicious when served with with salsa and guacamole in a bun or “lettuce bun” and are also great on their own and an easy and healthy lunch for little ones.
I have whipped up a couple of batches this week and have stocked up my freezer for easy meals that take little to no preparation while being packed full of flavour and great nutrition.
|Black Bean Veggie Burgers|| |
- 1 can black beans, rinsed and drained
- ½ cup cooked quinoa
- 60 gm (3/4 cup) fine oats (gluten free if needed)
- 1 egg
- 1 garlic clove, minced
- 1 tsp ground cumin
- 2 tbsp toasted sesame seeds
- ½-1 tsp salt (or to taste)
- black pepper to taste
- 4-5 sundried tomatoes, finely chopped or 2 tbsp sundried tomato paste
- 1-2 tbsp coconut oil (I prefer odourless) or butter for frying
- Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
- Mix the quinoa, oats, sundried tomatoes, garlic, cumin, egg, sesame seeds, salt and pepper into the black beans using a spoon. Combine well until mixture is thick and easy to
- Form the black bean mixture into 7 burger patties.
- Heat the coconut oil in a large skillet.
- Cook the patties in the hot oil until heated through and a firm crust appear, approximately 2-3 minutes per side. Alternative you can bake them in the oven for about 6 mins on each side at 180 C (350 F).
- Keeps well in the fridge and freeze well.