Spicy Black Bean Burgers

These are easy, tasty, protein-packed veggie burgers. Pre-cook your quinoa to save time and you’ll whip these up in less than a half-hour.  Freeze your leftovers for a quick lunch or dinner option. Delicious topped with hummus or curry mayo.


3/4 c slow-cook rolled oats, divided

1 can 14 oz/398 mL) or 1.5 cups cooked black beans, rinsed and drained

1 egg

2 tbsp low-sodium soy or tamari sauce

1 tbsp tahini

2 cloves garlic, crushed

2 tsp ground cumin

3/4 tsp chili powder

1/4 tsp cinnamon

1/4 tsp sea salt

1.5 c cooked quinoa

1 c mashed cooked sweet potato

2 green onions, chopped (white and green parts)

1/2 c packed fresh cilantro, chopped

1-2 tsp olive or coconut oil


To make:

Grind 1/2 c of the oats to a coarse flour in a food processor, transfer to a bowl and set aside. 

Combine beans, egg, soy sauce, tahini, garlic, cumin, chili, cinnamon, and salt in a food processor or blender and pulse until just combined into a chunky mixture. (You should still be able to see some of the beans). Transfer to a large bowl and add quinoa, sweet potato, green onions, and cilantro and mix until combined. Stir in the ground oats and the remaining 1/4 c whole rolled oats and let the mixture sit for 5 minutes.

Heat 1 tsp of olive or coconut oil over medium-low to medium heat in a large pan (I use two pans at a time to cook them all in one batch).  Using a greased ice cream scoop or large serving spoon, add four veggie burgers to the pan and gently flatten.  Cover and cook for 7-8 minutes per side, until browned and set (You want them to feel solid enough to flip).  Check often to ensure bottoms are not burning.  

Makes 8 large burgers. Can be frozen.


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