A Vegetarian burger patty with no Potato is the high light of this recipe. Also a reason for making it quite often at our place!

This Black bean Burger – One could seriously eat this burger every single day. It’s that perfect, easy and filled with loads of vegetables, oats, beans and everything nice.

Spice it up with Pickled jalapeño and balance with Salsa, Guacamole and sour cream for a perfect Tex-Mex Burger and there is nothing better than chill Margarita to go with it!

Recipe from Show me the curry.com

Ingredients you will need: (In the order of cooking)

The list of Ingredients is long but at end, after the food processor does all the job for you, it’s all worth.

For Patty:

1 Can (15 oz) Black beans
8 large soy chunks
1 Tbsp Olive oil
1/2 of medium White onion, finely chopped
3 cloves Garlic- grated/finely chopped
1/2 cup Mushroom, chopped
1/2 cup Bell pepper, chopped (I used green & red)
1 tbsp Taco Seasoning
1/2 cup grated carrot
2 slice of bread- White or Brown
1/2 cup Corn – Fresh or Frozen
Pickled Jalapenos- to taste
2 tsp coriander powder
1/2 cup Instant Oats
8 Springs Coriander/Cilantro
Bread Crumbs
Salt to taste

For Burger:
Burger Buns
Sour Cream or Mayo
Salsa Or Tomato
Lettuce
Slice of Cheese- Optional

The original recipe mentions about adding two eggs and little brown rice, I have avoided both every time and it comes out perfect!

Patty Preparation:

Drain the canned black beans and wash under running water. Set aside and let the water drain completely.

If using Soy Chunks: As per package instructions cook. Squeeze out excess water and pulse in food processor.

In a Skillet, heat a tbsp of olive oil and add onions, garlic and sprinkle a little salt for the onions to cook faster. Saute for a minute and add chopped Mushrooms. Cook the mushroom till the moisture evaporates.

Add Taco seasoning, salt (to taste), chopped Bell pepper and grated carrot. Mix well and remove from heat. Set aside.

In a food processor, add bread, pulse till the bread is crumbled. Next add corn, Pulse.

Pulse sautéed Vegetable, Pickled Jalapeno and chopped cilantro.

Cause I have a mini processor, I transferred the mixture to a separate bowl. I didn’t want to over load and make it a mushy paste. Added 1/4th of the washed and drained beans to mixture.

Pulse the remaining beans with oats and Cilantro (had some extra in hand, nothing like fresh cilantro so didn’t mind adding a little extra!) Keep the beans chunky. Over-Pulsing will result in mushy beans.

Transfer to the beans mixture to the bowl with veggie mixture and mix well. Add salt. Refrigerate the mixture, covered for 15-20 minutes.

Patty Preparation:

Divide the mixture into equal parts or each patty will be of different size!

Take a portion, make a ball of it and gently press to form patty.

In a plate, put the bread crumbs in one layer and dip the patty. Cover the patty with a thin layer of bread crumbs.

On medium heat, place the patty in a skillet and drizzle a few drops of oil around the patty. Flip the patty and cook till both sides are brown.

Burger Preparation:

Toast the buns in the same skillet or in toaster. Place a slice of cheese or grated cheese and patty.

You can either place lettuce, slices of tomatoes and Mayo or a layer of salsa, Guacamole and sour cream.

With the remaining mixture, if any!

The last pics are before and after freezing the patty!

Spread a Plastic/Cling wrap, place a potion and press gently. Wrap the cling from all side and freeze!

It’s a comfort to know when there is a homemade burger patty in the freezer when you are in hurry! So when you need: Pop out a frozen patty, microwave for 20 seconds and cook them on a skillet till both sides are brown.

Happy Cooking