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Reading The China Study inspired me to create some delicious and healthy plant-based recipes, especially fast recipes that store well and that can feed my family for a couple days. This vegan black bean burger recipe is relatively easy to make, and the patties can be stored in the fridge for a few days and heated up when you are ready to eat them.

1 celery rib, chopped into a few chunks

2 or 3 green onions

1 can of black beans

1½ cups of cooked brown rice

1 tbsp flax seeds to make a flax “egg” (see flax egg recipe below)

1 cup walnuts

1 tsp salt

1 tsp chili powder

1 tsp paprika

1 tsp garlic granules

black pepper to taste

a small handful of cilantro or parsley

1 or 2 tbsp tamari, depending on how moist the mixture is

optional additions:

a bit of cornmeal or flour of your choice (helps thicken up the veggie burger mix if it seems too soggy)

You’ll need a Food Processor to make this black bean burger, otherwise you will be chopping for a few years. Start by tossing the walnuts, herbs, celery, onion, and any other veggies into the food processor and pulse a few times until they form pea-sized chunks. Rinse beans and add to food processor along with spices, salt, rice, 1 tbsp tamari, and flax egg. Process until veggie burger mixture looks the size of coarse sand. Add another spoon of tamari if it is too dry to form patties. Or if too wet, add some cornmeal or flour.

Form into patties and refrigerate the veggie burgers for a while so they stay together better. I confess I’ve skipped this step out of hunger, and the veggie burgers are still totally yummy, but the patties stay together better if you refrigerate them for a while.

Heat a bit of olive oil in a non-stick skillet. Cook the black bean burgers for about 5 minutes on each side, until brown and crispy on the outside.

Dress up however you like! These veggie burgers can be tossed into a wrap, or even eaten alone. I love these on a bun with lettuce, mustard, ketchup, avocado, pickle and some onion.

Some notes about this vegan veggie burger recipe:

I recommend using short grain brown rice because it gets really sticky so the veggie patties stay together better. This vegan veggie burger recipe is super flexible. I’ve used different beans, or quinoa instead of rice. I’ve also made these veggie burgers using regular or red onion, and I’ve even tossed in a carrot or roasted red pepper on occasion. The texture will change a bit and the patties may not stay together as well, depending on which grains, beans, or vegetables you use.

Flax Egg Recipe: Grind 1 tbsp of flax seeds in a spice grinder. I use this handy little Coffee Grinder . In a small bowl, whisk together ground flax with 3 tbsp of water until it takes on an egg-white consistency.

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