Add 1 cup beans, chili powder, tsp salt, and egg process until pureed. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes. Instructions In a food processor, pulse the oats until finely chopped, about 6 times. Either combine all ingredients in a food processor or mash with a fork until evenly mixed. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.Ĭombine the mayonnaise and some hot sauce in a small bowl. Bake sweet potatoes until soft and tender to the touch about 30 minutes set aside. Rub with olive oil and place face down on a foil-lined baking sheet. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Add a slice of Swiss cheese to the top of each burger. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add your corn to the pan and cook until no longer frozen. We just want to take off the raw edge from the veggies. If you do that, I suggest upping the flour content to about 1/3-1/2 cup to prevent the burgers from falling apart. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.Ĭook the burgers until browned, 4 to 5 minutes on each side. For the Original recipe: 1) Use just 2 tablespoons of the oil to sauté the jalapeño with the onion 3-4 minutes until softened in a large skillet (well use the same skillet and the rest of the oil to cook the patties later). I prefer to bake these vegan burgers, but if you’re in a pinch, you can cook these vegan black bean burgers on the stove instead of in the oven. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.ĭivide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Add a splash of water if the mixture looks dry. Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout. For the black bean patties: 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 tablespoon garlic, minced 2 (15 ounce) cans black beans, rinsed and.
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