Vegan black bean burgers come together in minutes, and they're a convenient way to use up leftover beans and rice. Adding chopped olives gives the burgers a deep, savory flavor, blending with the other ingredients gracefully enough to fool even picky eaters who typically don't like olives. You can make the burgers ahead for a day when you know you won't have a lot of time to cook supper.
Total time: 30 minutes| Prep time: 5 minutes| Serves: 6
- 2 cups black beans, cooked or canned
- 2 cups brown rice (preferably short grain), cooked and cooled
- 3 tablespoons tomato paste
- 3 tablespoons black olives, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- Heat the oven to 375F.
- In a medium bowl, combine all the ingredients and mix well.
- Remove about a cup of the mixture and puree it in a food processor. Combine with the remaining mixture.
- Shape the mixture into balls the size of a peach. Arrange the balls on an oiled baking sheet or 9-by-13-inch pan and then flatten them to about 3/4 inch thick.
- Bake for about 20 minutes, until the burgers just start to brown. Let stand for 5 minutes before serving.
Substitute 2 teaspoons dried basil if you don't have fresh on hand.
The more you mix the ingredients for a vegan burger, the stickier they'll get and the more they'll hold together as a patty. Stir forcefully, and work the ingredients for a few minutes rather than a few seconds.
Devra Gartenstein is a self-taught professional cook who has authored two cookbooks: "The Accidental Vegan", and "Local Bounty: Seasonal Vegan Recipes". She founded Patty Pan Cooperative, Seattle's oldest farmers market concession, and teaches regular cooking classes.