While it isn’t officially summer just yet, it’s summer in my book. Summer starts for me the moment we here in Phoenix hit the 100-degree mark. From that day forward, until we start to dip back below that temperature, it’s full swing summer, baby! I’m talking about the flip-flop wearin’, pool dippin’, family and friend gatherin’ kind of summer that causes time to slow way down. #AhhYeahh
Food is a big part of summer for most of us and there’s one meal in particular that is the poster child for all summer food -the humble hamburger. Of course, being vegan, you know that my burger recipe is going to be a little less… shall we say, barbaric? Made of mostly black beans and quinoa, it’s a nutritious and delicious cruelty-free alternative to the traditional non-vegan burger found on grills across America.
Just how delicious are my burgers? They’re so delicious that my non-vegan, meat loving brother actually prefers them over burgers made from animal protein. He asked me for the recipe shortly after he took his first bite and then proceeded to discuss the recipe with me for 2 days afterwards until he made them in his own home for his roommates (none of whom are vegan) and himself. #BestEndorsementEver
Now while most black bean burger recipes out there get a little crazy with the add-in’s and flavor combinations, I wanted to keep mine super simple. I did this so that you could go all out with your favorite burger toppings and not have too many competing flavors in your mouth. #YoureWelcome
This insanely easy recipe begins with you whipping out your food processor -I used a mini one and I found it to be the perfect size for this recipe. In said food processor, you’re going to dump in the black beans, quinoa, onion, flax meal, water, and hamburger seasoning (store bought), then pulse to combine. You’re looking for the mixture to have a little texture still but for the most part be nicely blended together.
Once you have the burger mixture all made up then it’s time to actually make up the burgers. Carefully remove the blades from your food processor then, using a 1/3 cup measuring cup, scoop out a slightly mounded amount of mixture and plop it down onto a parchment lined sheet pan. You should have enough mixture to scoop out 4 burgers. Divide any remaining mixture evenly among the 4 burgers. Make sure to leave some space between each burger because in a moment we’ll be flattening them out.
To get the burgers flat, I like to grab another sheet of parchment paper, lay it over the mounds of mixture, then gently press each out until they reach the desired level of thickness -about 1/3-1/2 of an inch thick.
Pop your burgers into a preheated oven to bake for 35 minutes, flipping each over at the halfway point. When they’re done, serve ’em on hamburger buns with all of your favorite burger toppings and enjoy! (I told you this recipe was insanely easy!)
Vegan Easy Black Bean Burgers
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 1 (16 ounce) can of black beans, preferably low-sodium, drained and rinsed
- 1/2 cup cooked plain quinoa (I like to use the quinoa from the freezer section that gets cooked in it’s bag in the microwave then, once it’s cooked, I just scoop out the 1/2 cup I need for this recipe.)
- 1/3 of an onion, diced
- 3 tablespoons flax meal
- 3 tablespoons water
- 3/4 tablespoon hamburger seasoning (I like Emeril’s because it has salt and pepper already in it but if yours doesn’t have those included then you’ll need to add salt and pepper to taste.)
- Hamburger buns
- Hamburger toppings
- Preheat oven to 375-degrees. Prepare a sheet pan by lining it with parchment paper. In a food processor toss in the first 6 ingredients and pulse to combine. You’re looking for mixture to be smoothed out a little but still have some texture to it.
- Remove the blades from the food processor then, using a 1/3 cup measuring cup, scoop out a slightly rounded mound of mixture and plop onto the prepared sheet pan. Repeat to create 4 mounds being sure to leave some space between each for when they get pressed out. Divide any remaining mixture up evenly among the 4 mounds. Lay another sheet of parchment over the mounds then gently press each flat to reach desired level of thickness -about 1/3-1/2 of an inch thick.
- Place burgers into preheated oven and bake for 35 minutes, flipping each over at the halfway point. When done, serve on hamburger buns with your favorite burger toppings. Cooked burgers will keep in an airtight container in fridge for up to 3 days but are best when eaten right away.