Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad
These vegan gluten-free black bean burgers are perfect for busy weeknights when you need something nutritious and satisfying quickly. Ground oats give the burgers structure and amp up the fiber content. In the flavor department, we’ve got sweetness from a sautéed onion, smokiness from smoked paprika, and freshness from lime and cilantro. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixin’s.
This recipe comes to us from Alex of The New Baguette.
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For the Burgers:
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- ½ teaspoon sea salt, divided
- 2 medium garlic cloves, minced
- 1 14-ounce can of black beans, drained and rinsed (1 ¾ cups cooked beans)
- ¾ cup rolled oats
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 2 handfuls cilantro leaves, roughly chopped
- 2 teaspoons freshly squeezed lime juice
For the Guacamole and Salad:
- 1 large avocado, peeled, pitted and mashed
- 1 tablespoon minced red onion
- 1 tablespoon finely chopped cilantro
- Freshly squeezed lime juice, to taste
- Sea salt, to taste
- 2 small heads of Romaine lettuce, cleaned thoroughly, halved lengthwise and patted dry
- About 2 teaspoons extra virgin olive oil
- 1 ½ cups grape tomatoes, halved
1. Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and ¼ teaspoon salt. Stir and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Set aside.
2. Place ⅓ cup of the beans in a medium bowl and mash lightly with a fork. Set aside.
Place the oats in a food processor and grind into a fine meal. Add the cumin, smoked paprika, black pepper, cilantro, lime juice, the remaining ¼ teaspoon salt, the onion mixture, and the whole beans. Puree until smooth. Transfer the pureed mixture to the bowl with the mashed beans and stir to combine.
3. If you prefer thicker patties, divide the mixture into 4 pieces; for thinner patties, 5 pieces. Roll each piece between your palms and flatten into a patty. Place on a tray or platter.
Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers about 4 minutes per side, until browned and crisp, flip and cook for another 4 minutes. Serve with charred romaine salad (below) or as desired.
Guacamole and Salad:
1. In a small bowl, stir together the avocado, onion, and cilantro. Season to taste with lime juice and salt. Set aside.
2. Heat a large skillet or grill pan over high heat. Lightly drizzle the cut sides of the lettuce with oil and place cut side down in the skillet, gently pressing down. Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a cutting board and set aside.
Reduce the heat to medium and add a bit of oil to the pan. Add the tomatoes and cook for 1 minute, just until softened. Set aside.
3. Slice the lettuce into thin strips and toss in a bowl with the tomatoes, lime juice, and salt to taste. Divide the salad among 4 plates and top with burgers and guacamole.