Spicy Black Bean Burgers

I made mine into a lettuce boat with grilled onions, tomatoes
and mango. DELISH!

NOTE: Make this "burger" batter ahead of time--at least 30 minutes before forming into patties. Keep in an airtight container until you're ready. Makes 6 patties.

Also, learn more about the "burger" press I used!

1 red bell pepper, roughly chopped
1 medium-sized carrot, roughly chopped
1/2-1 jalapeño, seeds removed and roughly chopped
1/2 cups oats
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 t dried cilantro leaves
1/4 cup baked sweet potato (with skin left on if organic)
One 15 oz. can black beans, drained and rinsed
1/2 cup frozen corn
burger buns (optional)
Toppings
lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Place carrots, red bell pepper, and jalapeno into a food processor, and blend until pieces are small. Remove to a large mixing bowl.

In the food processor bowl (no need to rinse it!), add the oats, ground flaxseed, nutritional yeast, cumin, salt, chili powder, paprika, garlic, black pepper, and dried cilantro. Process into a rough flour. Add in the sweet potato and drained beans. Process until most of the beans are blended. Remove mixture to the mixing bowl. Add in the frozen corn and stir the mixture well until everything is incorporated.

Refrigerate the "burger" batter in an air-tight container for at least 30 minutes before making into patties.

Preheat oven to 400 degrees. With your hands or a burger press, form batter into patties--about 4. Place on parchment paper-lined baking sheet. Bake for 15 minutes, flip the patties, and bake for another 10-15 minutes until they dry out and have crispy edges. Serve with lettuce, avocado, tomato, ketchup, mustard, kraut, etc.


Inspired by the glowing fridge http://www.theglowingfridge.com/


Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

"Burger" Press

Do you remember this baby from your old "burger" days? I used to have a Tupperware one, but this one is a less-expensive version that worked PERFECTLY for shaping my Smoky Sweet Potato Bean Spinach Burgers. I just placed some plastic wrap in the bottom of one of the round containers, placed the ring inside, then scooped some of my burger mixture in and used the press to press the mixture down well. Then, I lifted out the plastic wrap and flipped the pattie out onto my parchment paper. Voila! They're just the right size for our buns, too!

Here is my affiliate link to the burger press!

Pressed (but not yet baked) patties

Smoky Sweet Potato Bean Spinach Burgers

When I make veggie burgers, I don't expect them to LOOK like a hamburger. I am perfectly fine with them appearing like a bunch of veggies and beans mashed together into a pattie. This time, I came up with a mix of ingredients that actually turned out looking like a hamburger (without the cruelty behind it). These were made in the food processor, but if you don't have one, you can mash the beans well by hand and chop the baby spinach before mixing everything together. It's a sticky batter, but the patties dry out nicely in the oven.

1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 1/2 cups baked sweet potato
1 1/2 cups oats
3-4 dashes of liquid smoke
1/2 t. salt
1/2 t. onion powder
2 large handfuls of baby spinach

Preheat oven to 400 degrees F.
In a food processor, add the beans and sweet potatoes. Process until the beans are no longer noticeable. Add the oats, liquid smoke, salt, onion powder, and baby spinach and PULSE until the spinach chopped well. Scrape down the sides a couple of times in between pulsing.
Shape into patties and place on a parchment paper-lined baking sheet. Bake for 15-20 minutes. Flip the patties and bake for 5 more minutes. Serve!

NOTE: If you are freezing the patties for a future meal, let them cool, then wrap each individually in plastic wrap and store all of them together in a gallon-size freezer bag or container.

Garden Veggie Burgers

UPDATED 12-29-2020
I have been wanting to make a whole foods veggie burger with chickpeas, and so I've taken a mixture of a few recipes I found and created this fabulous garden veggie burger made without any oil.

NOTE: You can also use a burger press to shape the patties and bake them uniformly.
Check out my article on this product!

3 cups of home-cooked or canned chickpeas (garbanzo beans), rinsed and drained
1 large carrot, roughly chopped
1 red or orange bell pepper, roughly chopped
1 clove of garlic
1 handful of fresh basil (this is essential in the recipe!)
1-1 1/2 cups of old-fashioned oats
1/2 cup nutritional yeast flakes
1/2 t. salt
black or cayenne pepper to taste
1/2 t. apple cider vinegar
1 T. ketchup
1 T. Sriracha sauce (optional but highly recommended!)

In a food processor, chop the carrots, bell pepper, and garlic with the S-blade. Add in the chickpeas and basil and chop into small pieces. Add in the oats, nutritional yeast flakes, salt, pepper, vinegar, and ketchup and pulse together thoroughly. Add a small bit of water if the mixture doesn't stick together well.

Preheat oven to 400 degrees F. (or 375 convection). Line a baking sheet with parchment paper or Reynolds NON-STICK foil. Set aside.

Press burger mixture into plastic wrap-lined top

Turn out mixture onto a parchment-lined baking sheet

Bake at 400 degrees for 30 minutes, flip, then for 5-10 more minutes

To make perfectly round-shaped burgers, place a piece of plastic wrap in the top of a jar the size you want them to be. I used our large peanut butter jar top. Scoop some of the burger mixture into the plastic wrap and press down until it fills the top. Lift out the plastic wrap with the burger mixture (now shaped) in it, and flip it onto the lined baking sheet.
NOTE: You can also use a burger press. Check out my article on this product!

Bake the burgers on one side for 30 minutes. Flip the burgers to the other side and bake for 10-15 more minutes, or longer if you want them drier and crispier. Serve with mashed avocado, tomatoes, lettuce, and condiments that you like! OR, crumble and serve on a salad. That is my favorite way!

NOTE: You can double the recipe and freeze the BAKED burgers individually by wrapping each cooled patty in plastic wrap. Then, store all the wrapped patties in an air-tight container in the freezer. All you have to do it warm them up in the toaster oven for a quick dinner!

Spinach Black Bean Burgers

Before Baking

Makes about 3 patties.

1 cup spinach, tightly pack and chopped finely
15-oz can black beans, drained and rinsed
1/4 cup frozen corn (optional)
2 T ketchup
1 T yellow mustard
1 t onion powder (granulated)
1 t garlic powder (granulated)
1/3 cup old-fashioned oats
1/8 t salt (optional)
a couple of grinds of black pepper

Preheat oven to 400 degrees.
Mash beans in a bowl until no full bean shows, but is not too mushy.
Add chopped spinach, seasonings, ketchup and mustard and stir well.
Form 3 patties (I use the burger press on my products page) and place on cookie sheet on parchment paper.
Bake 15-20 minutes, flip, and bake for 10-15 more minutes.
Serve on buns with avocado, steam-fried mushrooms, tomato, BBQ sauce,
or whatever else your little heart desires.

Adapted from “My Beef with Meat”

Baked Kale Burgers

We made a few modifications to the kale burgers from the "Prevent and Reverse Heart Disease" cookbook, and we love the result!

Baked Kale Burgers
2 onions, chopped finely
4 cloves of garlic, crushed
8 oz. of mushrooms, chopped finely
2-3 cups kale, chopped finely
2 cans cannellini beans, mashed well
2 cups mashed sweet potatoes
1/2 cup organic frozen corn, defrosted
2/12 cups organic old-fashioned oats
Salt/pepper to taste
Whole-grain buns or sandwich thins

Steamfry onions until golden in a large skillet. Add garlic and mushrooms. Cook until most of the liquid is evaporated. Add kale and cook for 1-2 minutes until wilted.
Preheat oven to 400 degrees.
In a large bowl, mash cannellini beans until all beans are mashed. Add sweet potatoes, corn, oats, and cooked veggies.
Stir all together well. Add salt/pepper to taste.
Make patties the size of your buns.
Place on parchment paper-lined baking sheets.
Bake on one side for 15-20 minutes. Flip over and bake another 15 minutes, until both sides are crispy.
Serve on whole-grain buns or sandwich thins.

Adapted from the Prevent and Reverse Heart Disease cookbook