Making Vegan Black Bean Burgers & Chipotle Sauce with Terri of EatPlant-Based

oats

🥗Healthier: quinoa

💰Cheaper: bread crumbs

Quinoa is gluten-free and adds protein, while bread crumbs are often cheaper and more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is often less expensive.

Open a can of black beans and drain them, then add to a large bowl.

Mash the black beans until mostly smooth using a fork or potato masher.

Add 1 cup of oats to the bowl with the mashed black beans.

Finely chop 1/2 onion and add it to the bowl.

Mince 2 cloves of garlic and add to the mixture.

Dice 1 bell pepper and add it to the bowl.

Grate 1 carrot and add it to the mixture.

Chop 1/4 cup of cilantro and add it in.

Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix everything together until well combined.

Form the mixture into patties, about 1/2 inch thick.

Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering.

Cook the patties for 4-5 minutes on each side until golden brown and heated through.

Toast the burger buns in the skillet until lightly browned.

Assemble the burgers by placing a patty on each bun, topped with lettuce, tomato slices, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens