VEGAN FRIENDLY BLACK BEAN BURGER

The original recipe is one we used quite a bit back in the day when we ate a vegetarian diet. We have made substitutions to the recipe to fit our vegan diet. We love this recipe because it sets us up for TWO dinners for the week because you can make black bean enchiladas with the leftover mixture!

INGREDIENTS

1/2 medium yellow onion roughly chopped 

1 tablespoon chopped garlic 

2 (15-ounce) cans of rinsed and drained black beans ( divided) 

2 teaspoons of freshly chopped parsley 

2 tablespoons of freshly chopped cilantro 

1 flax egg ( To make a flax egg, whisk together 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let stand for approximately 10 minutes until it thickens. Mix again before adding it to the food processor). 

1/2 teaspoon red pepper flakes ( optional) 

1/2 cup vegan-friendly breadcrumbs ( Many breadcrumbs contain milk and/or egg. To keep this recipe plant-based, use dairy-free, egg-free breadcrumbs like Gillian’s – which are also gluten-free). 

Salt and fresh ground black pepper to taste 

4 hamburger buns ( Just like with the breadcrumbs- look for buns that are free of egg and milk. We like Dave’s Killer Hamburger Buns. For gluten-free, try Schar Gluten-Free Sliced Hamburger Buns). 

PREPARATION INSTRUCTIONS

1. Start by getting your heating element to temperature. Either heat a grill, grill pan or cast-iron skillet to medium-low heat. 
2. Pulse the onion and garlic in a food processor until finely chopped. Then add 1 can of rinsed and drained black beans, cilantro, parsley, flax egg, and the red pepper flakes. Pulse all the ingredients until thoroughly combined. 
3. In a large mixing bowl, add the mixture from the food processor with the second can of rinsed and drained black beans, and the breadcrumbs. Season with salt and pepper. Mix well to combine all ingredients. 
4. Take ⅔ of the mixture and form into 4 patties. Add the patties to a hot-oiled grill, grill pan or cast-iron skillet. Heat patties for about 6 minutes per side until heated through. We think toasting the buns is a must- but that is totally up to you! Add whatever toppings you desire. 

The remaining mixture can be used for black bean enchiladas another night this week.