black bean burgers

i hate garden burgers. and fake hot dogs and chick’n nuggets and all that crap. if you’re not going to eat meat, why pretend?

black bean burgers are a different story. they are meant to taste like black beans and veggies. these burgers have cumin and chili and bell pepper and are just begging to be served with avocado or corn salsa.

they’re also one step closer to the perfect bean patty which would ideally stick together not just when you’re cooking it, but also when you’re eating it. they would also not contain loads of breadcrumbs which nullifies the health factor of beans and vegetables.

that’s why i got excited when i saw this recipe that used oats instead of breadcrumbs. so, one step closer on the journey to perfection. delicious, nonetheless.

black bean burgers
makes 10

3 cups black beans
4 large white mushrooms, quartered
1/2 red bell pepper, roughly diced
1/2 onion, roughly diced
3 tablespoons cilantro, roughly chopped
3 ounces tomato paste
1 1/2 cups whole oats
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt

rinse beans thoroughly and pat dry with a few paper towels. blend in food processor and transfer to bowl.

blend together pepper, mushroom, onion, and cilantro until there are no large chunks. add to bean mixture.

add tomato paste, oats, salt, and spices and stir thoroughly.

form the patties: get a good amount of bean mixture in your hand and form into a rough circle and lightly throw it down onto a sheet pan covered with parchment paper.

freeze burgers for at least 2 hours before cooking.

i individually wrapped the remaining burgers to prevent freezer burn for meals in the future.

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