It’s summertime and easy and plant based burgers just go together like fun and sun!
That is two reasons I love this new cookbook from Melissa from at the Stingy Vegan! It’s easy meals that take only 30 minutes and are frugal. Talk about winning during the summer! Because who doesn’t want something easy that costs less? Not anyone that I know! More money in my pocket just means more time for summer vaca fun.
So let’s talk about these Black Bean Salsa Burgers that your whole family will love! We love southwest inspired vegan food and this complemented our taco dinner bowls so good. Of course you can eat them on a bun or even on a plate (like my son), but in a bowl with salsa, guacamole and fresh greens – well that is how we do things ’round here at Bad to the Bowl!
And yes – did you notice I said ‘how my son at them’ – family friendly black bean burgers! Another win in my book that this Black Bean Salsa burger recipe is a win!
These veggie burgers also hold up really well! No wimpy falling apart soggy black bean burger at all. If you have tried other vegan burger recipes and have been disappointed in either the lack of taste or that they fall apart pronto, then you need to try these! Full of taste from salsa, smoked paprika, garlic and onion and then held together with a binding ingredient of oats – these black bean burgers satisfy for both plant based friends and meat eating carnivores.
What else can you expect to find in this new vegan cookbook? Plant based recipes such as:
Coconut Red Lentil Curry
Mediterranean Stuffed Mushrooms
Creamy Sesame Ramen
Cranberry Oat Breakfast Cookies
Apple Crumble for One
And more! This vegan cookbook is great for both plant based newcomers and seasoned vegan cooks.
If you make this recipe we would love to know! Tag @badtothebowl on social media and use #30minutefrugalveganrecipes so we can see what yummy 30 Minute Frugal Vegan Recipe you made!
Black Bean Salsa Burgers | 30 Minute Frugal Vegan Meals
- 2 Tblsp oil + plus more for cooking burgers
- 1 small onion diced
- 2 cloves garlic, finely chopped
- 1 cup chopped button mushrooms (can be chunky as they will reduce when browned)
- 1 cup rolled oats
- 1 1/2 cups cooked back beans or 1 – 15.5 oz can drained and rinsed
- 1 cup chunky salsa
- 1 tsp smoked paprika
- 1 tsp salt
- fresh ground pepper
- vegan hamburger buns
- your favorite hamburger fixings
- If you’re baking the burgers, preheat the oven to 375 degrees.
- In a skillet, heat 1 Tblsp of the oil over medium high heat. Add the onion, and fry, stirring from time to time 5- 7 minutes, or until soft and translucent, then add the garlic and fry for another 30 seconds or until fragrant. Transfer to a bowl.
- Heat remaining Tblsp of oil in the same skillet Add the mushrooms and leave the for a minute to brown on one side before stirring in and continuing to fry. Once browned, transfer to the bowl with the onion.
- In a food processor, pulse the oats until you have mostly oat flour with whole whole oats remaining for texture. Transfer to the bowl. Put the black beans in the food processor and blend until mostly pureed with some whole beans remaining also for texture. Transfer to the bowl.
- Put salsa in a strainer and stir to remove excess tomato sauce, until you have mostly chunks remaining. Measure 1/2 cup of this supper chunky salsa and add it to the bowl with the paprika, salt and pepper. Mix well to incorporate everything.
- Form the mixture into 4 – 5 patties, depending on the size of your buns. The mix is a bit wet but should not be unmanageable. I take the ball into my hands flatten it out into the plate, then use a spatual to transfer it to a baking pan or skillet once ready to cook. They may need a bit reshaping once in the pan. If your’e having trouble, you can add a bit more oat flour so they hold together better.
- To bake lightly oil a baking pan, transfer the patties to the pan and bake for 20 minutes flipping at 10 minutes. To fry heat a large skillet over medium heat and add a tablespoons of oil. Fry the patties for 4-5 minutes per side until browned.
- Once cooked, transfer the patties to a wire rack and let cool for a few minutes. They will firm up as they cool. Serve on buns with your favorite burger toppings.