Description
Experience a burst of flavors with this delectable tangy vegan burger. Perfectly grilled and packed with nutrients, this burger features a juicy black bean patty topped with fresh veggies and enveloped in a warm, whole wheat bun. Ideal for summer barbecues or cozy weeknight dinners, this recipe is sure to impress both vegans and non-vegans alike!
Ingredients
Scale
- 1 can black beans (15 oz), drained and rinsed
- 1 cup rolled oats
- 3 cloves fresh garlic, minced
- 2 tbsp tahini
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
- 1 avocado, sliced
- 2 cups baby spinach leaves
- 1 large tomato, sliced
- 4 whole wheat buns
Instructions
- In a large mixing bowl, mash the black beans until mostly smooth but still chunky.
- Stir in the rolled oats, minced garlic, tahini, lemon juice, salt, and pepper until well combined.
- Form the mixture into patties about ½ inch thick.
- Preheat your grill or skillet over medium heat; lightly oil the surface.
- Cook each patty for about 5-7 minutes per side until golden brown and slightly crispy.
- Toast buns lightly on the grill if desired. Assemble burgers by layering each bun with a patty followed by avocado slices, spinach leaves, and tomato slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 burger (184g)
- Calories: 365
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Feel free to substitute chickpeas for black beans for a different flavor profile. Add spices like smoked paprika or cumin for extra zest. Leftover patties can be stored in an airtight container in the fridge for up to three days or frozen uncooked for up to three months.