A Quick & Easy Bean Burger Recipe — Made with only a few simple ingredients you probably already have in your pantry! Both gluten-free and vegan, and easily customizable.
Hello my little spring chickens!
I guess Mother Nature pulled (another) fast one on us, since the first day of Spring was filled with sunshine instead of the snow they predicted…until tomorrow. Now if we could just get around to some warmer temps that be grrrreeeat.
But here we are, with most of March behind us and this month’s Recipe Redux upon us!
Here’s what was in store for this month:
7-Ingredient (Or Less) Recipes
It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. Think beyond smoothies or drinks, please.
This theme is my middle name, and just about the entire philosophy behind this little blog of mine. And any and every recipe I even begin to attempt making. Not gunna lie, if a recipe’s ingredient list starts to even remotely resemble the ending credits of a movie, it’s gots to go. The tribe has spoken.
I like my recipes just how I like my men…quick, easy, and cheap.
…wait that’s not right. Let’s just stick to the food from now on.
You should know by now I don’t fool around when it comes to quick and easy foods, especially after last week’s quick & easy salmon patty recipe. The less time that comes between food and my face the better.
I used to make these bean burgers as much as I make my salmon patties back when I was a vegetarian after getting the inspiration from Kath Eats. All you really need to make these is a can of beans, flour, and a little bit of hulk-smash elbow grease.
But of course, I had to go and make things EPIC. Lezbehonest, I won’t be breaking the food-ternet with a can of smushed beans.
No, but throw some #yolkporn on something and people lose their damn minds.
Myself included. No shame in my yolk porn fangirling game. I’d throw my bra for a perfectly poached egg any day, any time.
Did I just admit that to the entire world wide web? This is why I should just get food into my mouth as fast as possible.
- 1 (15 ounce) can black beans (or bean of choice), rinsed and drained
- 2 tablespoons oat flour*
- 1 teaspoon water
- ¼ cup frozen corn (optional)
- seasoning (garlic, chili powder, cumin, etc)
- Heat a large skillet over medium-high heat.
- Coat skillet with non-stick spray.
- In a large bowl, mash beans with fork.
- Add in flour, and seasonings. Mix well.
- Stir in corn if using.
- Form into three patties, and add to skillet.
- Cook for 2-3 minutes, or until browned.
- Flip and cook an additional 1-2 minutes.
Like I said, this recipe is pretty versitle and customizable. Don’t like cumin? Don’t add it. Like curry? Put that in instead. Want greens instead of corn? Put whatever veggie you please all up in there.
You can use most any kind of bean you like for this recipe, but I’ve found that the bigger and starchier the bean is the better. I’ve had the best results with black and kidney beans.
And if you want to take things to epic proportions, top that thang with avocado and a dippy egg nestled in a pretzel bun. Kim Kardashian ain’t got nothin’ on this.
And my favorite part about a food photo shoot? Taking a Guy Fieri-esque bite out of this beast to signal that’s a wrap. My yolky ketchup face said it all.
Now grab some more quick and easy recipes below!
Make it a great day!
What’s your favorite burger toppings?
Do you like super simple, or interesting and complex recipes?