January 06, 2014 January 06, 2014/ Morgan
I love my Easy Black Bean Burger recipe – it’s so versatile! Like when I was craving something extra spicy the other day all I had to do was throw in some hot sauce and BAM! A whole new tasty experience. It helps that the hot sauce was Sriracha, the most crazy addictive hot sauce ever. If you’ve never had it, it’s a little sweet, a lot spicy, a little salty and little bit garlicky. It’s awesome. Really. Made a lame dinner? SRIRACHA TO THE RESCUE!!!!!!! Or Made an amazing dinner but feel like spicing it up? Sriracha it is! Oh silly vegans, we just love our sriracha.
Then, since I wanted to eat lots of food, I decided to throw the burger on top of some simple oil-free slaw. It did not disappoint! The key was the toasted sesame seeds. Yeah, they do contribute some fat to the dish, but not much. A tablespoon has 4.5 grams of fat but it also has iron, calcium and even protein! And you could even get away with using only half the amount of sesame seeds and it would still have a ton (I MEAN TON) of flavor!
I garnished it with avocado, cilantro and green onions – none of them are necessary but they are fun! I actually gave most of the avocado to my kiddo – she LOVES avocados!
These are exactly like my Quick and Easy Black Bean Burgers but instead of bbq sauce I used sriracha (or garlic chile paste would be amazing too!)
- 1 can black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup cooked brown rice (I use the trader joes precooked frozen brown rice when I don’t have any leftover cooked brown rice.)
- 2 generous Tablespoons of sriracha (can’t find sriracha right now!? Another hot sauce or chile garlic paste would be excellent!)
- small pinch salt
In a large bowl smash your beans with a fork. Do not puree. Add in all of the remaining ingredients and mix well. Cover the bowl and refrigerate the mixture for at least 20 minutes.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Form mixture into patties (it should make 4) and place on the parchment paper. Bake for 12 minutes and then flip gently with a spatula. Bake for another 10 minutes and let cool a bit. Then eat!
Store leftover ones in the refrigerator for a few days or you can freeze them.
Simple Asian Slaw
- 6 cups shredded cabbage (The pre-shredded stuff in a bag is great for this! It usually has carrots in it too. Also try it out with broccoli slaw if you can find it.)
- 2 Tablespoons tamari or soy sauce
- Juice of 1 lime
- 1 huge garlic clove (or 2 smaller ones), minced (or grated with a microplane – one of my favorite tools!)
- 1 Tablespoon sesame seeds, toasted (see recipe for toasting directions)
To toast the sesame seeds – place the seeds in a skillet over medium high heat. Make sure to stay with the pan because this should take less than 2 minutes. Shake the pan back and forth over the heat as the seeds start to brown. Some may pop up and out of the pan if you’re not careful! Once they are nice and brown take the pan off the heat and pour the seeds into a small jar or glass container to make the slaw dressing in.
Add the tamari, lime juice and garlic to the container with the sesame seeds. Pour over the cabbage in a large bowl and toss to combine. It tastes better after it has been refrigerated for a couple of hours (but I ate half of it before I got the chance to refrigerate it and it was still good!)
If you want to get fancy with it you can garnish the whole thing with some sliced green onions and/or cilantro. If you want it to be spicy as well you can add a pinch or two of chile flakes! Yum!