Who says vegans can’t sink their teeth into a nice, meaty burger? This black bean burger recipe is sure to be a hit every time!
4 25oz cans black beans, drained and rinsed
1 cup Habanero Lime salsa
1 cup nutritional yeast
3 cup crushed blue corn chips
2 cup shredded carrot
1 cup Namaste GF flour
1 cup chopped cilantro
2 tsp cayenne
2 tbsp chili powder
1 tbsp salt
1/2 cup vegenaise and sriracha to taste
Any bun can be used, but I like Ozery Bakery Multigrain Thin Sandwich Buns. You can use gluten-free buns, or vegan buns to make the burger completely vegan. Or, skip the bun completely!
Set aside two cans of black beans
In a large bowl, add the rest of the ingredients and mix together. Mixing by hand is easiest.
Add the other two cans of black beans and mix well
Refrigerate for 30 minutes
Form into 1/2″ thick patties (or slightly thicker if you prefer), brush with olive oil, and fry 4 mins each side
In a small bowl, spread salsa on bottom bun and sriracha-vegenaise mixture on top bun.
Add spinach to the bottom bun, then patty, and top with crumbled blue corn chips. Place the top bun.
If you try this recipe, and I hope you do, let me know what you think in the comments! You may also like my recipe for another vegan, gluten-free meal – Buddha Bowls