Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (2024)

Published · Modified · by Alexis Joseph, MS, RD · 165 Comments

Jump to Recipe·4.8 from 71 reviews

Easy firm Vegan Black Bean Burgers made in 1 bowl, no chopping required and no dirtying the food processor. These healthy vegetarian black bean burgers require just a few pantry staples couldn't be simpler! Packed with protein and fiber, and way better than boxed. Kids love these and they freeze great!

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (1)

Thou hath no fury like a burger that won't stick together. These extra easy black bean burgers are freaking FIRM. Just like my Sweet Potato Black Bean Burgers and Chickpea Burgers, except you don't have to chop a thing.

We've all spent hours prepping veggie burgers...no longer! When whipping out the food processor sounds as fun as folding your cousin's laundry, rely on this perfect easy bean burger recipe made in a one bowl.

Ingredients

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (2)
  • Canned black beans: the foundation of our homemade black bean burgers. I like canned for convenience (be sure to drain and rinse), but you could also cook your own dried beans and use about 2 ½ cups.
  • Panko breadcrumbs:breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great.
  • Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.
  • Sriracha: for flavor and a bit of heat!
  • Spices: For those times when you could think of nothing worse than chopping an onion. Lots of yummy spices including onion powder, garlic powder, cumin, chili powder, and smoked paprika are what add mega flavor.

See recipe card below for full ingredient list.

Substitutions and dietary modifications

  • Gluten free: Simply use gluten free breadcrumbs and buns
  • Beans: You can certainly make these with cannelini beans as well.
  • Spice level: Bump up the spices or tone them down if you're looking for spicier or more mild burgers!
Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (3)

How to make vegan burgers from scratch

  1. First, make a flax egg to help bind the burgers. A black bean burger without egg is possible!
  2. Then mash the beans in a mixing bowl. Add breadcrumbs, spices, and flax egg.
  3. Form into 6 patties. Pan fry on a skillet in a bit of olive oil (my favorite) or bake in the oven.
  4. Enjoy on a bun with toppings! I love lettuce, tomato, onion and guacamole. Plus sweet potato fries, duh.

Why do black bean burgers fall apart?

If you don't have enough binder (think flour, breadcrumbs, ground nuts, flax eggs, etc.) your burgers will likely crumble when you cook them. This recipe is chock full of binding agents for a nice firm end result!

I've found that if I freeze the uncooked patties for 20 minutes prior to cooking, they hold together extra well.

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (4)

Can you grill these?

Yes, you should be able to throw these bad boys on the grill! Just be sure the grates are well greased.

Storage tips

Store leftover burgers in the fridge for up to 4 days.

How to freeze

Of course! To freeze veggie burgers, place cooked burgers on a parchment lined baking sheet. Transfer baking sheet to the freezer and allow them to freeze for about 45 minutes.

Place burgers in a freezer safe bag and freeze for up to 3 months. Let them thaw overnight in the fridge then give them a quick sear in the skillet. Dinner is served!

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (5)

Please let me know how this vegan black bean burger recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

And can we all agree that chopping onions without contacts in is equally as bad or worse than putting the big fitted sheet back on your bed?!

Print

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (6)

Super Firm Easy Vegan Black Bean Burgers (No Chopping!)

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 71 reviews

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 burgers 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

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Description

Easy Vegan Black Bean Burgers, no chopping required! Super firm, packed with flavor, and way better than boxed. Gluten free option!

Ingredients

Scale

  • 2 tbsp ground flaxseed + 3 tbsp water
  • 2-14.5oz cans black beans, drained and rinsed
  • 1 cup Panko breadcrumbs
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tbsp sriracha
  • Oil/cooking spray, for cooking

Instructions

  1. Place flax and water in a small bowl. Set aside to thicken.
  2. Place beans in a large bowl. Mash with a potato masher or fork until most beans are broken up, leaving some whole beans in tact. Add breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, sriracha, and flax mixture. Stir until well combined.
  3. Form into 6 tightly packed patties. You can refrigerate them until you are ready to cook or cook them right away.
  4. Warm a skillet over medium heat. Once hot, add a drizzle of oil. The oil is ready when a drop of water sizzles. Cook burgers for about 6 minutes per side, or until golden brown. If baking, bake at 350F on a parchment paper lined baking sheet for about 10-12 minutes per side.
  5. Serve on a bun with yummy toppings!

Photos byThe Nutritious Kitchen.

About Alexis Joseph, MS, RD

Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (7)
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

Reader Interactions

    Please leave a comment & star rating!

  1. Alyce says

    Hi, though I followed the recipe exactly, including the 20 min in freezer, the burgers completely fell apart! Can’t figure out what went wrong.

    Reply

    • Alexis Joseph says

      Hey Alyce! Darn, that's so strange. If you're not vegan, you could always add an egg to help bind. The flax and breadcrumbs should help them stay together; I'm sorry these didn't hold up!

      Reply

  2. James says

    Good flavor but they don’t hold together.

    Reply

    • Alexis Joseph says

      Hey James! Did you change anything about the recipe? They should bind well with the flax and breadcrumbs. (You could always add an egg if you're not vegan, but they shouldn't fall apart.) Let me know and I'll try to help troubleshoot!

      Reply

  3. Naomi says

    LOVE this "burger" my meat eaters ask for it regularly

    Reply

    • Alexis Joseph says

      The best compliment, thanks Naomi!

      Reply

  4. Jamie says

    I subbed Garden of Life Raw Organic Fiber in place of flax seeds because I didn't have any but followed the rest of the recipe to the "T"....and they were AMAZING! I served them on a toasted bun with homemade Vegan BBQ sauce and pickled red onions! Can hardly wait to have them again! Next time I'll double the recipe and freeze them!🤤

    Reply

    • Alexis Joseph says

      Love this, thank you Jamie!

      Reply

  5. Jayne Dempsey says

    This looks great, but the sodium is high. Could we fix that by using no sodium canned beans?

    Reply

    • Alexis Joseph says

      Keep in mind the sodium is just an estimate and will depend on the ingredients you use. Rinsing the beans removes most of the sodium from them, and the remaining sodium is from the 1/2 tsp kosher salt (I wouldn't recommend omitting this) and a bit in the sriracha.

      Reply

  6. Christie says

    These are the best black bean burgers I have ever had. Can’t wait to try your other variations as well!

    Reply

    • Alexis Joseph says

      YESSS thank you tons, Christie! That's the best feedback 🙂

      Reply

    • Alexis Joseph says

      I'm thrilled to hear it, Mo!

      Reply

  7. Michelle Malo-Esposito says

    Loved the black bean burgers! They were fantastic! So tasty and they held together well. We ended up substituting 3/4 almond flour and 1/4 cup golden flax meal for the panko bread crumbs as we need to be gluten free. It worked swimmingly! Thanks for these amazing ideas... the spices were spot on!!

    Reply

  8. Ingrid says

    My patties kindofish fell apart but I did not care as they were so so good! I don’t think i cooked them long enough or compressed them enough. This recipe is the simplest one I found online and I’m obsessed. Will definitely be making this again.

    Reply

    • Alexis Joseph says

      Yay! I hope they stick better together next time but so happy you liked them 🙂 Thanks for taking the time to review, Ingrid!

      Reply

  9. Rachel Shapiro says

    These came out great! I make a lot of bean burgers, but these were so much easier than the other recipes I use. And they're very flavorful. Mine held together well. I am glad to see someone else had success using oats instead of breadcrumbs. I might try that next time just to make them even healthier. These are definitely going into regular rotation!

    Reply

  10. Georginna Thornhill says

    I fixed this recipe yesterday for my family's dinner and me and my children loved this recipe! My 12 year old twin boys was hesitant at first to want to try the burgers but they wanted another one. This recipe was easy and convenient when you are press for time but still want to be a bit more healthier for life's eating choices, what a delicious option! Thank you so much!

    Reply

    • Alexis Joseph says

      That's amazing Georginna, thank you for letting me know!!

      Reply

  11. Tara says

    I’ll have to try again. I’m sure I did something wrong. My daughter is gluten free/dairy free so I thought this would be a winner. Mine were like sawdust crumble. Probably the gf breadcrumbs.
    I don’t want to give a rating since everyone else found success.

    Reply

    • Alexis Joseph says

      Oh darn, I'm so sorry to hear this Tara! I've made with Ian's GF breadcrumbs and it worked, did you make any other changes?

      Reply

  12. Riss says

    YES!!!! I TRIED THESE TONIGHT AND MY FIRST THOUGHT WAS "OH MY GOD!" I added diced red onion to the mix and halved the onion powder, and accidentally doubled the garlic powder because I misread, and about 1Tbs smoky barbecue nutritional yeast (if you don't have this item, get it. You'll thank yourself). anywho. Simple, easy, and almost effortless ( I couldn't find my masher so had to use a fork). This is now gonna be a monthly staple. I can't imagine buying black bean burgers again. Held together wonderfully! Nice crispy bite from the frying pan. Easy middle of the afternoon fix, or "it's almost the end of the day, I've been on my feet all day, I'm tired and hungry, slightly stressed and still have other things to do, so I need to be lazy right now, but I still want to eat healthy" meal. Thank you!

    Reply

    • Alexis Joseph says

      You made my day!! And holy moly, I must get my hands on that smoky nooch! Thanks a million for such a kind and thoughtful review, Riss!

      Reply

  13. Lisa says

    Hmmm... mine didn't hold together as well as I thought they would. I am attributing that to the fact that I used home cooked beans rather than canned. No matter - they are incredibly tasty!

    Reply

    • Alexis Joseph says

      I’m glad you still found them tasty. Thanks Lisa!

      Reply

  14. Diane says

    Best vegan black bean burger ever. Easy and tasty, thanks!!!

    Reply

    • Alexis Joseph says

      Heck yes, thanks Diane!!

      Reply

  15. Andrew Laferriere says

    Just tried this exactly the way the recipe was. Taste and texture were a 9/10. Up until now Ive never had a good black bean burger. This recipe has forced me to try all the other recipes on this page lol. Great work. Also worth noting this recipe is 10/10 for health, fitness and nutrition as well.

    Reply

  16. Carolynn says

    Hi! Looking forward to trying these tonight. Yet I noticed the kind of sriracha that is linked is actually not considered vegan (due to the bone char used w the sugar).

    Reply

    • Alexis Joseph says

      Good to know, thanks! Just unlinked it. Feel free to use whatever sriracha you like. Enjoy!

      Reply

  17. Plant based runner says

    I took the suggestion of another reviewer and subbed oatmeal for bread crumbs and added red pepper flakes. Super easy recipe and delicious. They held together very well. These are definitely a keeper. I have frozen the remaining burgers.

    Reply

  18. Gloria says

    I found this recipe this morning and tried it for lunch. I was not disappointed!!! Was fast, easy and AWESOME tasting. I will be making it over and over. Thank you.

    Reply

    • Alexis Joseph says

      Thank you tons, Gloria! So glad you thought they tasted awesome 🙂

      Reply

  19. Jonna says

    Made these for the first time yesterday. I was impressed with how quick they were to make and how flavorful they turned out to be. I didn't have any breadcrumbs so I used oats as a binder. I also added 1/2 tsp of crushed red pepper. Thanks for the recipe, I will definitely be adding this to my weekly routine. Definitely the best black bean burger I've ever had!!

    • Alexis Joseph says

      Yum, that sounds delish! Thanks so much for leaving a review, Jonna 🙂

      Reply

  20. Kerry says

    These are the best bean burgers I have ever made. Thank you!!!

    Reply

    • Alexis Joseph says

      Best feedback ever, thank you SO much Kerry!!

      Reply

  21. Nick says

    These were excellent and held together really well. I'm going to be making them again and again. Thank you

    Reply

    • Alexis Joseph says

      So glad, thanks Nick!

      Reply

  22. Mandi says

    Not the best vegan burgers i've ever had but certainly the best in the "easy burgers" category. These come together quick and its easy to modify flavor to suit prefrences.

    Reply

    • Alexis Joseph says

      Hahah I'd agree--making them super easy eliminated some more time consuming and prep heavy flavor additions. Glad you enjoyed ansd thanks for the review!

      Reply

  23. Bonnie Jean says

    Hi , I just made the burgers and they are excellent!!!! my question is abut the calories
    it says 236 ,is that just the burger with nothing on it or does it include the bun and toppings. Also is how is each burger measured out before cooking ? I weighted my they were 43 oz. for 5 of them and 38 for the last one. Thank You and hope to hear from you

    Bonnie

    Reply

    • Noelle says

      These turned out deliciously. Freezing then before cooking definitely helped to prevent them from falling apart. I cooked the patties in my air fryer instead of on a skillet for added protection against falling apart.

      Reply

      • Alexis Joseph says

        Amazing, thanks Noelle!

        Reply

  24. Kate says

    Tasty and Easy. Love this burger recipe!

    Reply

    • Alexis Joseph says

      Thanks so much, Kate!!

      Reply

  25. Danielle says

    These were fabulous; I just made them for lunch. I used gluten free breadcrumbs. I like the depth of flavor. Could I freeze the patties to use on another day?

    Reply

    • Alexis Joseph says

      I'm so glad you loved them, Danielle! Yep--it's written out in the post how to freeze--they freeze great!

      Reply

  26. Kori Daniel says

    These are so delicious! I used one can each tri-bean blend & black beans, & we opted to top ours with sriracha rather than mixing it into the burgers. Matt said he thought they were really good too!

    Reply

    • Alexis Joseph says

      You're the best Kori, thank you so much for letting me know! Sriracha on top sounds PERF!

      Reply

  27. MVP says

    So. Good! My non vegan family members went back for seconds! Definitely on my playlist!!!!

    Reply

    • Alexis Joseph says

      YAYYYY so glad!! Thanks a ton for letting me know!

      Reply

  28. Dylan says

    These are a staple for us! They come together in no-time and are so delish! They also freeze great 🙂

    Reply

    • Alexis Joseph says

      Heck yes! Thanks Dylan!! BURGER NIGHT SOON PLZ.

      Reply

  29. Robin says

    These burgers are one of my all time favs!! They are easy to make and I usually have all the ingredients on hand so can whip up in a pinch. These are easy to freeze, I just thaw in the fridge for a day or two and bake them or freeze the baked version. Easy peasy!

    Reply

    • Alexis Joseph says

      You're the best, Robin. Thank you tons for the wonderful feedback and review!

      Reply

  30. Shirley says

    Wish I wasn't allergic to flax and chia.

    Reply

    • Alexis Joseph says

      Are you vegan? If not you can use a regular egg, or experiment with whatever egg substitute you normally use.

      Reply

  31. Jeanie says

    these actually stay together and are not dry. I will be making these a lot more. Such a nice fast lunch.
    They cook fast in the skillet too. awesome.

    Reply

  32. Alexis says

    You made my day, thanks Dia!!

    Reply

  33. Dia Gaines says

    Looove this recipe!! I've made these several times now and I haven't bought any store bought plant based burgers since...I love how I can get so many burgers out of just one can , super cost effective and delicious!!!!

    Reply

  34. Mona says

    I followed the recipe exactly using the egg instead of the flax. They were amazing!! Three of my guests asked for the recipe! We made them on the grill and they came out perfectly. We had them with smoky cheese and roasted red peppers. My friend asked to take home the leftovers.

    Reply

    • Alexis says

      That is the best news, thank you TONS Mona!!

      Reply

  35. Monica says

    I am looking forward to trying these out based on the many great reviews.

    I make my own black beans. Can I sub mine out for the same amount in ounces?

    Also, can I just a vegan egg substitute- Just Egg? How many tablespoons, would you suggest?

    Reply

    • Alexis says

      Hey! I'm not familiar with Just Egg, so feel free to use whatever they say is the equivalent for one egg. And yes, I'd assume the same quantity of black beans would work just fine!

      Reply

  36. Monica says

    I definitely want to make these, based on so many great reviews.
    I do have a few questions...
    I have Just Egg- vegan egg substitute. How many tablespoons would you suggest I use?
    Also, I make my own black beans. Should I use the same amount of ounces?

    Reply

  37. Brad says

    I forgot to add breadcrumbs but it still came out nicely! Stayed together no problem.

    Reply

    • Alexis says

      Oh wow, so glad to hear!

      Reply

    • Tawnya says

      Thank you for this recipe! Freezing them before cooking definitely kept them together very well! It was an easy to make, good tasting recipe.

      Question about freezing them for later use - I know you said cook them and freeze them, can you also freeze them uncooked in a similar way?

      Reply

      • Alexis Joseph says

        So glad you liked them! Thanks for your kind review. Hmmm I wouldn't freeze uncooked if you want to cook from frozen. You could thaw the uncooked burgers and then cook, though.

        Reply

  38. Ashley says

    Love these! I was low on black beans, so I added some chopped orange pepper. Next time I will airfry them!

    Reply

    • Alexis Joseph says

      Yayyy so glad!!

      Reply

  39. Carla Freeman says

    I made this recipe and it was great!!! I used 1can of black beans and 1/2 white beans, instead of Sriracha I used scotch bonnet sauce and a little ketchup. Very flavorful and tasty.

    Reply

    • Alexis Joseph says

      Awesome! Let me know what I can do to make it 5 stars 🙂

      Reply

  40. wayne van lew says

    Just what I was looking for....super easy....super fast....and yummy! I substituted a cup of oatmeal since the panko has some milk in it. I eat it with bbq sauce. Very healthy and very filling!

    Reply

  41. Laura says

    One of the best and easiest black bean recipes I have tried so far! I caramelized onion in the pan first and then cooked the patties in that oil! Served it on a lettuce boat with sriracha Cole slaw! Yummmy! I wish I could post a picture!

    Reply

    • Alexis Joseph says

      Mmmm caramelized onions sound FANTASTIC! Thanks a ton, Laura!

      Reply

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Super Firm Super Firm Easy Vegan Black Bean Burgers (No Chopping!) (2024)

FAQs

How to get black bean burgers to stick together? ›

Panko bread crumbs – They give the burgers their hearty texture. An egg – To bind everything together! And salt and pepper – To make all the flavors pop.

What can I use as a binder for a black bean burger? ›

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

How do you bind vegan burgers together? ›

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

Why do my black bean burgers fall apart? ›

The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.) Keep the patty size reasonable. If you make the veggie burgers too large, they are more likely to fall apart.

What is the best binder for veggie burgers? ›

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

How to thicken a black bean burger? ›

The flour which you add will help to bind the burger together and dry it out. Some people will also add tapioca starch or cornflour which thicken when cooked, and again these will help bind the burger and give it some texture.

What can you substitute for eggs in black bean burgers? ›

To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.

What is the best vegan binding agent? ›

Flaxseed (aka linseed)

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

How do you bind homemade patties? ›

Binding burger patty with a combination of eggs and breadcrumbs will provide better results than using them individually. Mixing ingredients thoroughly is important for binding a burger patty. It is advisable to use your hand to shape the mixture into balls and then flatten them using a spatula.

What makes vegan burgers stick together? ›

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

How do you make vegan burgers taste better? ›

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

How to make bean burgers less mushy? ›

Partially dehydrating canned black beans in the oven solves the problem of mushy texture that plagues most black bean burgers. Crumbled feta cheese adds moisture and seasoning right into each patty.

Why are my black bean burgers mushy? ›

Using only raw vegetables in your burger.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

How do you keep homemade veggie burgers from falling apart? ›

Refrigerate the whole burger mix in a bowl for 30 minutes or so, bring them out and come close to room temperature and then make the patties when you're ready to cook them. They will be firmer and hold together better while cooking. I also used to form my patties by hand.

How do you know when black bean burgers are done? ›

To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through.

How do you make my burgers stick together? ›

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

How do I keep my burgers from falling apart? ›

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

How do you bind burgers together? ›

Binding burger patty with a combination of eggs and breadcrumbs will provide better results than using them individually. Mixing ingredients thoroughly is important for binding a burger patty. It is advisable to use your hand to shape the mixture into balls and then flatten them using a spatula.

How do I get my burgers to stay together? ›

How to keep burgers from falling apart? Minimal handling! Don't overwork the meat when forming the beef patties, and don't fiddle with them as they cook. Let the burgers cook on the first side, then flip them to the second side, and that's it!

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