What’s a Saturday without a burger right!!!
So I put this recipe together one Saturday afternoon as I found myself, once again, with a house full of hungry boys at 4:30 pm and nothing prepped for dinner. The warm march sun (despite the freezing cold temperature) must have inspired some BBQ-ing in me because I got a craving for burgers. I have to tell you I love a good burger so I didn’t know if I could pull something together in such a short time…hungry boys are NOT fun!! But honestly this recipe is SUPER simple and took very little prep to throw together. Depending on the toppings you want to add it can be a very quick recipe to make in a short time.
Before we had kids and moved to rural Toronto we rented a house with a HUGE backyard. We use to constantly have people over and we made a mean BBQ. We use to make these farmer burgers that everyone loved and despite going plant based our burgers remain delicious. Honestly I think a good bean recipe is key but half the battle is in the toppings you use. I always spend the same amount of time on the toppings as I do on the burger.
To start off with these burgers you will want to rinse the canned beans VERY well, no one likes a tinny burger! The trick with these burgers is then to smash the beans with a fork until you have a course bean mush. You should still be able to see some bean in there. I add quick oats but I find that I prefer these burgers when I lightly blend the oats first, it gives the burger a more consistent texture (however feel free to leave the quick oats as is if you like it that way or find yourself in a hotel room with no blender).
Once you get the bean and oats mixed you will want to add the some spices and flavour. For this recipe I did not add ketchup but you can add some in if you find this recipe to dry.
OK so now for the extra flare trick…if you are not using a BBQ or don’t have access to one or are just lazy or busy with kids like us then you will want to get a cast iron griddle pan. These pans are amazing and honestly give these burgers that extra cook and crispiness. I just lightly pressed the patties down and they out with nice grill marks without being burned..yum yum
For the toppings we just grilled some portabello caps, jalapeno peppers and bok choy. We lightly (very lightly) oiled them and threw on some minced garlic. With the jalapeno peppers we threw them into the vitamix along with some ripe avocado and a squirt of lime for a spicy avocado mayo..extra yum!
Black bean burger with spicy avocado mayo
A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.
This is a great recipe when you need a yummy meal with little time.
- For the burger
- 1 can of black beans (14 oz)
- 1/4 cup of quick oats
- 2 cloves garlic, minced
- 3 tbs mustard
- 2 tbs paprika
- 2 tbs oregano
- 1 tbs turmeric
- 1 tbs nutritional yeast
- 1 tbs of sea salt
- 4 portabello mushrooms
- 4 Jalapeno peppers
- Some chopped garlic
- Fresh spinach leaves
- Sliced tomatoes
- 1 tbs olive oil (optional)
- For the spicy mayo (optional)
- 1/2 cup Your favorite mayo (we use veganaise)
- 2 tbs of sriracha
- 2 tbs paprika
- a bit of fresh lime juice
- Preheat oven to 400 degrees
- In a medium mixing bowl smash the black beans with a fork until coarsely smashed. Add in the oats (I like to pulse the oats a little in the vitamix for a smoother consistency first).
- Add in the remaining ingredients and mix together.
- Form into 4 patties with your hands and place them on a lined baking sheet, OR a our cast iron griddle and place them into the oven.
- Cook for 15 minutes turning the burgers half way.
- In a small bowl add a little bit of olive oil and garlic and mix together.
- Brush onto the mushrooms and pepper
- Grill on the BBQ * For oil free version you can rub the garlic onto the veggies and then pop them into the oven along with the burgers.
- For the spicy Mayo
- In a small mixing bowl add in all the ingredients and mix together.