Vegan Burger Patties with Potato Wedges and Creamy Dip
A hearty vegan burger that blends creamy mashed beans with fresh toppings for a delicious meal.
Ingredients
Burger Patties
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs Use gluten-free if preferred.
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil For cooking the patties.
Toppings
- burger buns
- Lettuce, tomato, avocado, and other desired toppings Customize as desired.
Instructions
Preparation
- In a bowl, mash the black beans with a fork.
- Add breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
- Form the mixture into patties.
Cooking
- Heat olive oil in a skillet over medium heat.
- Cook the patties for 4-5 minutes on each side until browned.
- Serve on burger buns with your choice of toppings.
Notes
Store burgers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven or grill.