I like it hot, and so should you. Whether it is the heat of summer, the spice of a vegan bloody mary, or the fire from a BBQ I need to have black bean burgers in my life around this time of year. These are so crazy easy to make, that even if you only had 1 good arm and a peg leg you could still make’em. These vegan black bean burgers have a great texture, and spicy flavour. They are delicate, so you have to treat them like you would your wine ( with care and a kind hand… duh).
I love them topped with melt daiya, pickles, homemade vegan mayo and kale ( ketchup and mustard always). It is almost like health food really. Well, think about it… kamut bun, totally veg black bean burger, KALE (on a burger seriously yum) and vegan condiments. You’ll be the skinniest bizatch at that darn BBQ… Unless you drink too much beer and start in on the chips. But each to their own, I am not here to judge anyone.
2 (14-ounce) cans black beans, rinsed and drained
1/3 cup oat flour
¼ cup oats
1/2 jalapeno, seeded
2 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne
½ tsp curry powder
1/4 cup cilantro, finely chopped
Salt and pepper to taste
3 tablespoons coconut oil — to fry
Pulse the 1 can of beans in a food processor with avocado, oat flour, jalapeno, garlic, cumin, oregano, cayenne and curry, until you get a course, almost puree. Transfer from your food processor to a large bowl, and stir in oats, cilantro and remaining beans.
Mix this until it is well combined. Once combined, use your hands and form this dough into patties.
In a pan, heat a couple your coconut oil over medium-high heat. Cook your burgers until the outsides become crispy and lightly browned. Flip, and repeat. Be careful with these, as they are quite delicate. This should take only 5-7 minutes.