The Easiest 3-ingredient Black Bean Burgers Ever

I could give you a million complicated vegan bean burger recipes. In fact, one of my favorite black bean burgers of all time recipes on this website includes black beans, mushrooms and chopped broccoli bound together by a chia seed/water mixture (instead of egg). But when a friend of mine told me about this recipe she has always used to make her black bean burgers with just 4 ingredients, I wanted to share it with you. Because moms have busy lives. Because we are out working. Because we don't always have a lot of ingredients on hand. Because I want being vegan to be easy.

Oh, and I reduced the ingredients to 3, because the oil in the original is completely unnecessary!!

These black bean burgers are that EASY.

Also, these are mild-tasting (depending on your choice of salsa) so perfect for kids or you can add more spices or heat as your taste dictates. And, you can double the batch and freeze the leftovers so you always have a wholesome easy, plant-based dinner ready in just a few minutes.

The Easiest 3-ingredient Black Bean Burgers Ever

Vegan Cooking Level: Beginner

Ingredients:

1 can black beans, rinsed

1 cup salsa

1 cup (uncooked) rolled quick oats

How to make it:

STEP 1: Combine rinsed beans and your favorite salsa in a food processor and pulse until combined and chunky (don't over-process or you'll have a bean dip!) Add the oats and stir with a spoon until combined.

KID TIP: If you have super-picky kids (or you!) who would not like to see whole oats in their burger, grind the oats first in the food processor, then add beans and salsa.

STEP 2: If the mixture seems thin (some salsa is wetter than others) add a little flour to the mixture until it sticks together. Then, place the mixture in the fridge for 30 minutes to stiffen up. Meanwhile prepare a cookie sheet with parchment paper.

If you don't have time for the 30-minute fridge stay, forget it - the burgers still come out perfect!

STEP 3: Get out the bean mixture and moisten your hands slightly for forming the patties easily (so they don't stick). OR mess-free, use a half-cup measure to scoop the mixture and throw it onto the pan, then, using the flat underside of the scoop to flatten out the burger.

This recipe makes about 5-6 traditional bun-sized patties and you can freeze them beautifully, once cooked. Bake at 400 degrees F for 8-10 minutes per side, or until nicely browned. Serve on hamburger buns (I like toasted) or in wraps with any traditional toppings such as avocado, onions, shredded lettuce, tomatoes, grilled peppers and onions, spicy mustard, pickles, hummus...whatever you like.