“Hungry Guy” Burgers!


Everybody loves a tasty and easy-to-prepare vegan burger (yep, even omnivores), so what better time than in the New Year to share this fabulous fan favorite from my new cookbook, Laura Theodore’s Vegan-Ease? This mighty burger is big on taste, but has only 5-ingredients! The quick prep makes it a real stand out for serving a weeknight meal, or casual weekend party.


I created this burger because my husband always complained that I did not make our veggie burgers BIG enough! So the “Hungry Guy” Burger was born. Packed with hearty black beans, spicy salsa and rolled oats, these five-ingredient wonders are delicious, hearty, and filling too. (Burger photos courtesy of Annie Oliverio).

Oh did I mention? Laura Theodore’s VEGAN-EASE makes an excellent addition to your compassionate cookbook collection! Signed copies of the cookbook, are now on sale for $21.95 (this month only, $5 off the cover price) and includes over 130 recipes, 200 full-color photos, ease-y tips, shopping lists, nutritional information for each recipe, plus full menu plans for a delicious new year! Bonus: We are offering signed Cookbook-DVD-CD combos, on sale this month at jazzyvegetarian.com!

Now everyone’s happy and healthier in the New Year!


“Hungry Guy” Burgers

          Makes 6 burgers           

1 can (15 ounces) black beans, drained and rinsed

2⁄3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)

3 slices whole-grain bread, torn into chunks

¼ teaspoon ground cumin

2⁄3 cup rolled oats


         Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.


Chef’s Notes

- You may use mild, medium or hot salsa in this recipe.

-  Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.



Photos courtesy of Annie Oliverio.


Amount per serving, based on 6 servings/burgers:  170 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 241mg Sodium; 30g Total Carbohydrate; 1g Sugars; 8g Fiber