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Smoky Black Bean Burger

Burgers are are a great way to incorporate a variety of whole food plant based ingredients and create a healthy & delicious meal which can be enjoyed by everyone in many different ways. Enjoy its as a burger, cut the patties and toss on top of salad, wrap the patties along with slaw into a tortilla and call it a wrap! One of the best thing abut making burgers is you can make a big batch and freeze.


Black beans – 2 cans, drained & rinsed

Gluten Free Oats – ½ cup (grind to make a coarse flour)

Brown rice – 1 cup cooked (Optional -you can use cooked quinoa too)

Yellow onion – ½ cup diced

Garlic – 3-4 cloves minced

Olive oil or any neutral tasting oil- 2 tsp

Apple cider vinegar- 2 tsp

Corn – 1 cup (thaw if frozen)

Bell pepper – ½ cup small diced

Cilantro – handful

Chipotle Chile in adobo sauce – 1 chopped (add more for heat & smokiness)

Plantology’s house spice blend – 1 tbsp (Combine -Cumin powder- 1 tbsp + Smoked Paprika 1 tbsp + Chili powder 1.5 tsp + Garlic powder 2 tsp)

Salt – 1 tsp (add to taste)

Optional- Jalapeno or Serrano pepper, Sweet potato

Toppings- Lettuce, tomato, onions, pickled jalapenos, dressing, vegan mayo, cabbage slaw and or greens of your choice.


1. Prepare the Black beans- Preheat oven to 350 degrees and spread rinsed, black beans onto a lined baking sheet. Bake beans for about 10 minutes till they appear a bit cracked this prevents the black beans from becoming mushy while you are making the burger mix. Let the black bean cool, an important step in this recipe is to mix the ingredients only when they are cool or at room temperature!

2. While the black beans are in the oven prepare the onion-garlic mix. Heat oil in a small saute pan and add onions for 3-4 mins till brown. Add minced garlic and cook for a minute. Add apple cider vinegar and cook the mixture till it is dry, about a min. Remove the mixture from the heat and let it cool.

3. In a food processor grind the oats and add the dry spice mix. Add the onion-garlic mix, corn, bell pepper and cilantro and pulse 2 times. Add the rest of the ingredients and pulse 2-3 times, only till the everything is mixed. Do not pulse more otherwise the beans will turn into a paste!

4. Transfer the mix into a larger mixing bowl and taste. Adjust seasonings if needed.

5. Divide the mixture into equal sized balls and from patties. Refrigerate the patties for about 30 mins. Spray the patties with oil and then cook on a hot grill pan 3 mins each side or till they appear brown.

6. Serve as is or with toppings. Enjoy burger on a bun with lettuce, tomato, onions and our signature cilantro lime cashew dressing or make chipotle cashew crème (recipe below). You can also enjoy the burgers as wraps or on top of a salad. Store leftovers in the refrigerator for 3-4 days or in the freezer up to 1 month.

Chipotle Cashew Dressing:


Raw cashews – ½ cup (soaked in water for 2 hours or in boiling water for ~ 20mins)

Water – 1/4th cup

Chipotle chile in adobo sauce – 1

Garlic -1 clove

Lemon juice – 2 tsp

Salt -1/2 tsp

Smoked paprika- ½ tsp

Hot sauce- a dash


Blend all the in above ingredients in a high speed blender to a smooth paste.

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