The One and Only Black Bean Burger

MAKES 6–8 PATTIES

Leftovers can lead you to all sorts of surprising culinary delights. We made these delicious black bean burgers one day because we wanted to use up some leftover brown rice. We love how these burgers won’t break apart like other veggie burgers. Plus they’re filled with wholesome plant food, like sweet potatoes, black beans, kale, and flax meal. Your kids won’t even realize how many veggies they’re eating! You can also melt vegan cheese on top of them (we like the Follow Your Heart brand, made with coconut oil). You can even serve it on top of a salad. There are endless combinations for this hearty burger.

1 garlic clove, peeled

½ small onion, coarsely chopped

1 can black beans, rinsed and drained

⅓ cup shredded kale

2 Tbsp. chopped cilantro or parsley

⅓ cup shredded raw sweet potato

1 tsp. Himalayan pink salt

1 Tbsp. olive oil

1 Tbsp. tamari

¼ cup oat flour

¼ cup bread crumbs

1 flax egg

1½ cups cooked brown rice

Toppings of choice (optional)

  1     Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

  2     In a small food processor, chop the garlic. Then add the onion and chop again. Next, add the black beans and process until most of them are blended, but leave some chunks for a little texture. Add shredded kale and cilantro or parsley, process the mixture again, and then pour it into a large bowl.

  3     Add the shredded sweet potato to the mixture. Stir in the salt, olive oil, tamari, oat flour, and bread crumbs. Next, blend in the flax egg. Lastly, add the brown rice and mix in well.

  4     Wet your hands and, with a ⅓- to ½-cup measuring cup (depending on how big you want your burgers), scoop out enough black bean mixture to form into a patty. Flatten on the parchment paper–lined baking sheet so it looks like a burger. Repeat until the mixture is used up.

  5     Bake in the oven for 15 minutes, flip the burgers, and bake for another 15 minutes. Remove from the oven and let cool for 5–10 minutes.

  6     Top with avocado, tomato, vegan mayonnaise, ketchup, onions, mustard, or whatever your heart desires.

  7     These burgers will store well in the fridge for 3–4 days. To reheat, melt a small amount of coconut oil in a frying pan and cook on the stovetop for 3 minutes on each side.

Since there is sweet potato in the burger, we like to chop up the unused potato and bake the pieces at the same time we bake the burgers, then add them on top of the burgers or eat them on the side.