
Kickin’ Vegan Black Bean Veggie Burgers

If you have some leftovers, just thrown them in the fridge, and they will last for about a week if they don’t get eaten before that.
Please leave your comments below, and let me know what you thought of this delicious veggie burger. Let me know if you make any changes and how the burgers turned out. I would love try some of your variations on the recipe as well.

Ingredients
1 15oz. can of no salt black beans (We use the 365 brand from Whole Foods)
1 can Rotel Tomatoes with Peppers Original
½ cup chopped carrots
1 ½ cups cilantro
1 garlic glove
1 tsp onion powder
1 tsp cumin
1 Tbsp Colgin Liquid Smoke
2 green onions finely chopped
1 ½ cups Quaker Old Fashioned Rolled Oats
½ cup brown rice cooked (can add another ½ cup of oats as replacement
8 Sprouted or Whole Wheat Buns
Instructions
1
Preheat the oven to 450.
2
Mix the beans, Rotel tomatoes, carrots, cilantro, garlic, onion powder, cumin, liquid smoke, green onions, oats, and brown rice with a spoon then continue to mix with an immersion or regular blender or food processor.
3
Form into patties using a heaping tablespoon of the mixture and place on a foil- or parchment paper-lined baking sheet. Bake for 10 minutes.
4
Place the patties on Food For Life Sprouted grain buns, and add thinly sliced red onions, tomatoes, and some romaine lettuce and condiments of your choice. I usually use simply Heinz Ketchup because it doesn’t have HFCS (high fructose corn syrup) and Westbrae Natural Stone ground mustard because it doesn’t have salt but still has a ton of flavor.
Categories:Lunches & Dinners
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