Black Bean Vegan Burger

I’ve tried and tried to make a burger that my kids like.  My latest effort was a hit!

Black Bean Vegan Burger

8 oz. seitan

1 can black beans, drained and rinsed

1/2 c. corn

3 Tbsp. soy milk

2 Tbsp all purpose flour

3/4 c. Panko or whole grain bread crumbs

2 cloves garlic, minced

1 Tbsp. vegan Worceshire sauce

1 Tbsp. soy sauce/tamari

1 tsp. cumin

1/4 tsp. ground black pepper

1/4 tsp. kosher salt
Pulse the seitan and black beans in food processor until chopped semi-fine, semi-chunky.  In a large bowl, mix seitan/bean mixture with rest of ingredients.  It should feel moist, but not wet.  It should hold a nice shape fairly easily. Using a 1/3 measuring cup, measure out enough for a patty.  Press with hands and shape.  I use wax paper to keep them separated.

Heat enough canola oil in pan or on griddle to just coat the surface.  When you put the burger on, it should sizzle, but not splatter.  Cook well on both sides.  My kids like them best when they’re good and brown, almost cripsy on the outside.

Serve on whole wheat rolls with lots of gooey goodness–vegan mayo, ketchup, mustard, onion… you get the idea.  Serve with Sweet Potato Fries.


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