My nutty vegan black bean oat burgers are fantastic. Compared to other meat-free burgers these have a delicious earthy texture. The beans, oats and mushrooms almost trick you into thinking it’s meat, but fear not, these are 100% cruelty-free.
I love the mayo which is packed with garlic and mustard flavours. Compared to normal mayonnaise it’s light and fluffy. This recipe makes a big portion so load it on!
The accompaniment of the red cabbage, carrot and pickle slaw adds a zingy crunch that complements the meaty body of the burgers. This is a great meal to share with friends.
Makes: 4 burgers
200g black beans
3 large mushrooms
1 small onion
2 tsp tomato puree
1 clove garlic
1/2 tsp coriander
1 tsp chilli flakes
1/2 tsp cumin
Pinch of pepper
1/2 tsp salt
1 flax egg (1 tbsp of milled flax mixed with 2-1/2 water, leave for 5 mins) or 1tbsp of chickpea water from a can of chickpeas
4 burger buns of your choice
Vegan mayo :
Clove of Garlic
A good pinch of salt
A pinch of black pepper
3/4 tbsp of Dijon mustard
1.5 tbsp lemon juice
150ml soya milk (unsweetened is best)
150ml sunflower oil
1/3 red cabbage
3 medium gherkins
1/2 a lemon or lime juice
1 tbsp apple cider vinegar
salt and pepper
How to make Lou’s nutty vegan black bean oat burgers:
First, make your tasty vegan mayo:
🍔Place your measured garlic, salt, black pepper, Dijon mustard, lemon juice and soya milk in a blender.
🍔Blend for a minute two, then slowly pour the sunflower oil into the mixture while it’s still blending to make a silky looking sauce.
🍔If you don’t have a blender use a hand whisk and a deep bowl and add ingredients in the same order. Whisk until silky. Place in the fridge.
Next, prepare your red cabbage, carrot and pickle slaw.
🍔Grate the red cabbage & carrot into a serving dish.
🍔Chop the pickles and add to the bowl and stir in the citrus juice and salt and pepper.
🍔Place in the fridge until you want to serve.
Continue your burger prep:
🍔Heat oven to 190 c or gas mark 5. (Or you can grill or fry using a medium heat).
🍔Place all the ingredients apart from the black beans into a food processor and blend until almost a paste. You may have to scrape the mixture down the sides a few times. (Alternatively, finely hand chop and place ingredients into a bowl and stir).
🍔Add the black beans and blend for about thirty seconds or, add to a bowl and mash with the other ingredients. If the mix is too dry add more water. If it’s too wet add more oats. The mixture shouldn’t be too sticky and should stay in burger shapes.
🍔Shape mixture into four patties and cook. You can fry or grill on a medium heat until golden or oven cook on 190c for ten minutes, turning once.
🍔 Assemble your burgers in their buns as you like. Top with the mayo and place your slaw and any other additions on the side. Enjoy!
Make it a bigger meal by cooking some sweet potato fries and adding a dose of guacamole.
Best eaten once cooked. If in the unlikely event of not eating them in one go you can keep the burgers in the fridge for up to two days.
I hope you enjoy my nutty vegan black bean oat burgers. If you have any feedback please don’t hesitate to contact antlou [at] vanutopia.com and LIKE, FOLLOW, and SHARE our social media: Facebook; Instagram; Twitter and our YouTube channel.
Thanks for reading!