Black Bean & Chickpea Veggie Burger | How to Make this Easy and Quick Vegan Burger

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free binding option.

egg

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal acts as a binding agent and is vegan.

Drain and rinse the canned chickpeas and black beans to remove the canned juices.

Process the black beans in a mini food processor until roughly chopped, then transfer to a mixing bowl.

Process the chickpeas in the mini food processor until roughly chopped, then transfer to the mixing bowl with the black beans.

Add garlic powder, onion powder, red chili flakes, cumin powder, and salt to the bean mixture.

Add quick oats and breadcrumbs to the mixture to bind it together.

Mix the ingredients well using your hands, squeezing as you mix.

Add a bit of olive oil to the mixture and mix again until combined.

Grab a handful of the bean mixture and form it into patties, making sure they are large enough to fit a burger roll.

Shallow fry the patties in heated oil, cooking for about 2 minutes on each side until browned.

Drain the cooked patties on paper towels after frying.

Assemble the burger by cutting the Kaiser roll in half and spreading cupid mayo on one half.

Place one patty on the roll, then add lettuce, chopped onion, pickled jalapeno slices, tomato, ketchup, and more cupid mayo on top before closing the burger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens