Vegan black bean veggie burger


* 2 cups black beans cooked (Shelley cooks extra and freezes*)
* 1 Tbsp cooking oil
* 1/2 cup green pepper, chopped fine
* 1/2 cup red onion, chopped fine
* 1 large stalk celery, chopped fine
* 2 - 4 cloves garlic minced (depends how much you like garlic)
* 2 tsp cumin
* 2 tsp paprika
* 1/4 tsp cayenne pepper
* Salt and pepper to taste
* 1/4 cup hummus
* 1 Tbsp soy sauce or Braggs Liquid Aminos
* 1/2 cup quick oats
* 2 slices dry whole wheat bread crumbled into tiny pieces (hint: blender or food processor works great)


  1. Heat oil in a frying pan on medium low
  2. Sauté garlic & onion in oil until soft
  3. Add the celery & pepper, fry until softened
  4. Mix in the herbs & spices and heat through
  5. Mash or puree half the beans
  6. Add reserved beans and all other ingredients EXCEPT hummus and liquid seasoning
  7. Mix well by hand
  8. Add enough of the hummus or liquid seasoning to moisten mixture fairly well
  9. Mixture may seem a little sticky, but it’s better than a bit dry, because they WILL dry out while cooking
  10. Form 10 flat patties and cook on medium until brown, approx. 10 min per side
  11. Fantastic with a little brown mustard, horseradish and sweet pickle

Here are a few suggestions from Savvy Veg for this recipe:

* If you use a food processor, reserve half the beans to add whole, according to Shelley's directions
* If you don't have hummus, don't substitute, just add another 1 - 2 Tbsp of oil, liquid seasoning, tahini, tomato sauce or ketchup
* Sautéing the veg medium shortens the cooking time, reduces the moisture, and mellows the garlic & onion
* These are great on whole wheat burger buns with standard burger fixings - lettuce, tomato, mayo, ketchup, mustard. We added avocado and cucumber too

There will always be an improvise for vegans…