Vegan Recipe Revamp: Black Bean Burgers

By Sarah Matheny on December 30th, 2009

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Editor’s Note: Each week, Sarah Matheny, our witty/vegan/attorney turned stay-at-home mom, will be remaking formerly unhealthy meals and turning them into vegan friendly culinary delights. Is it possible to re-make your favorite comfort foods without meat or dairy products? Sarah thinks so. So, stay tuned for this blogger’s vegan recipe revamps.

I’m convinced that the nation’s obsession with cheeseburgers has less to do with ground beef and more to do with the nectar of the Gods: ketchup.  At our house, there’s nothing we won’t put ketchup on, including ketchup.

Still, I’ve come up with a delicious, nutritious and guilt free medium for that ketchup.  This recipe is gluten free, fat free, vegan and without fillers or soy, unlike a lot of commerical veggie burgers.  It’s also economical, with the greatest expense being a can of beans, which you can likely get for less than a dollar.  Add some pickles, tomato, lettuce and some toasty buns and start the New Year right without the McGuilt.

Black Bean Burgers

• 1 can black beans, drained and rinsed
• 1/3 c. red onion, minced
• 1/2 c. mushrooms, chopped
• 1/2 c. oats, ground to a coarse texture
• 1/2 t. salt
• 2 t. cumin
• 1 T. vegan Worcestershire sauce
• 1 1/2 t. minced garlic

Mash the beans in a bowl with a fork until they make a nice chunky paste.  Stir in the remaining ingredients and formed the mixture into four patties.  Cook the patties in a skillet sprayed with cooking spray, over medium high heat for about 7 minutes per side.  Place on a toasted bun and dress with your desired toppings.