I really wanted to create the most simple veggie burger recipe I could think of. I’m constantly finding myself buying frozen veggie burgers even though I know they are loaded with sodium and it’s so much better for you to make them yourself.
But all the veggie burger recipes I’ve ever made have been time-consuming and inconvenient, leading to the inevitable fallback of store-bought frozen veggie burgs. Determined to create a recipe that is as simple as could be, I present to you my 3-ingredient black bean burgers (plus spices).
Meal prep a big batch of black beans, a pot of rice, and have some sunflowers seeds and spices of choice on hand, and you’re all set.
You can third this recipe to make a more realistic serving for a single 2-person meal, but I like to make extra to freeze and then reheat, just like store-bought veggie burgers.
(Makes about 15 patties)
- 3 cups organic black beans, cooked and drained
- 2 cups cooked organic sprouted rice (any kind of rice will work)
- 1 cup organic sprouted sunflower seeds (don’t need to be sprouted, just make sure they’re UNSALTED)
- 1/2 tsp pink salt or sea salt
- 1 tsp organic ground black pepper
- 1 tsp organic garlic powder
- 1 tsp organic coriander powder
- Blend/mash black beans
- Add in spices and stir
- Add rice and sunflower seeds, and mix everything together
- Form into patties (makes about 15 patties)
- Two cooking options:
- Cast iron skillet with oil, 8 mins each side
- Preheat oven to 400F, line baking pan with parchment paper, bake patties 10 mins each side
- Eat now, or store in freezer. To freeze, stack 3 or 4 burgers with cut-out sheets of parchment paper between each patty and then store in a sealable bag or container.