Prep 5 mins
Cook 35 mins
Ready, Set, Cook! Reynolds Wrap Contest Entry. I'm a Vegan and I'm always in the kitchen. I love homemade black bean burgers, and these are hands down the best ones I've ever made. Even my omnivore hubby and dad loved these. Hope you like them too! I like the slaw ontop of my "burgers", but they like it on the side, so which ever you choose... or do both!
- 78.07 ml whole raw almonds
- 425.24 g can black beans, drained and rinsed
- 1 fresh ear of corn
- 118.29 ml red onion, chopped
- 118.29 ml red bell pepper, choped
- 29.58 ml olive oil
- 29.58 ml light soy sauce
- 14.79 ml minced garlic
- 4.92 ml cumin
- 4.92 ml dried parsley flakes
- 2.46 ml cayenne pepper (or less if you're not into spicy)
- 2.46 ml paprika
- 0.25 ml salt
- 59.14 ml whole wheat flour
- cooking spray
- 1 head cabbage, finely shredded
- 566.99 g package soft tofu, drained
- 29.58 ml apple cider vinegar
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 2.46 ml salt
- 1.23 ml pepper
- Reynolds Wrap Foil
- Preheat the oven to 350 degrees.
- In a small pan heat the oil. When the oil is hot add the onions and cook until translucent.
- While the onions are cooking cut the corn kernals off the cob. Add the corn, pepper, and garlic and cook for 5 minutes or until tender.
- While the mixture is cooking process the almonds in a food processor (or blender) until finely chopped. Add the black beans and process until almost smooth.
- Scrape the bean mixture into a large bowl. Add the pepper mixture, soy sauce, cumin, parsley, cayenne pepper, paprika, pinch of salt, and the flour. Stir and combine everything. Divide into 4 equal portions.
- Cut 4 squares of reynolds wrap foil and spray with cooking spray. Shape the portions into thick "burgers". Wrap one "burger" in one piece of foil and repeat with all 4. Place them seam side down on a baking sheet and poke a few small holes in to top of the foil with a toothpick.
- Bake for 30 minutes.
- While the "burgers" are baking combine the tofu, vinegar, onion powder, garlic powder, salt and pepper in a food processor (or blender), and process until completely smooth.
- Pour the tofu mixture over the shredded cabbage and mix until very well combined and all the cabbage is covered. Cover and set aside until ready to use.
- Take the "burgers" out of the oven and unwrap the foil. Serve on whole wheat buns and top off with a huge portion of the slaw.