Vegan Zucchini Black Bean Burger
This vegan black bean burger is spicy, meaty, and full of flavor. The zucchini and corn add a hearty texture that will leave you full and satisfied.
Servings Prep Time
6patties 20minutes
Cook Time
24minutes
Servings Prep Time
6patties 20minutes
Cook Time
24minutes
Ingredients
  • 115 oz can black beansIf using homemade beans, use 2 cups
  • 1 medium zucchinishredded and drained of liquid
  • 1/4cup chopped onion
  • 1 clove garlic
  • 1/4cup corn
  • 1 Tbsp chilli powder
  • 1 tsp black pepper
  • 1/2tsp cumin
  • 1/2tsp red pepper flakes
  • 2Tbsp nutritional yeastoptional, adds cheesiness to burgers
  • 3dashes hot sauceoptional, for extra spicy burgers
  • 3Tbsp ground flaxseed
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. (If frying the burgers skip this step).
  2. In a food processor grate the zucchini and squeeze out the excess water. **See Note 1
  3. Mince and sautee the onion and garlic clove.
  4. In a large bowl, place 3/4 of the can of black beans and all the spices. Mash until a sticky paste begins to form. **See Note 2
  5. Add in remaining black beans, zucchini and corn. Mix well.
  6. Add 3 tablespoons of ground flaxseed and mix well, until the batter is coated with flax.
  7. Adjust seasoning to taste as necessary.
  8. Form into 6 patties
  9. Bake on parchment paper for 12 minutes. Flip and bake for an additional 12 minutes.
  10. Serve warm with your favorite toppings.
Recipe Notes

** Note 1: Squeeze out as much of the zucchini’s water as you can.  You can do this with a cheese cloth or a paper towel and strainer work just fine.  This is a key step to make sure your burgers don’t crumble into mush when you bake them.

 

** Note 2:  3/4 of a can of black beans = ~1 cup.  You will have about 1/4 – 1/2 cups left in the can for Step 5.  If you are using canned black beans, grind 1 1/2 cups in the food processor with the spices AND 1-2 Tbsp of water.  Leave 1/2 cup for Step 5.

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