Black Bean Burgers are a staple in my home. They are versatile, filling and family friendly! Use different herbs and veggies to change the flavor profile. They freeze well, also. Wrap them individually in plastic wrap and store them in a freezer bag, and just take out and thaw when you want one.
Black Bean Burgers – Makes 4-6 patties depending on size
– 2 cans (or about 3 cups) of black, pinto, or garbanzo beans NOTE- Garbanzo beans are not the greatest option as they are harder than black or pinto
– 3 cups whole rolled oats
– 1/2 cup chopped red onion
– 1/2 cup chopped red bell pepper
– salt, pepper, garlic powder
– optional – add fresh herbs like cilantro or basil to change the flavor profile
Drain and rinse beans if you are using canned. Place the beans in a large bowl and add oats. Use your hands to squish the beans and oats together. I have tried using an utensil but nothing compares to my hands. I used 1 can of black beans and one can of garbanzo beans and I found the garbanzo beans were not soft enough to mash. I would use garbanzo beans sparingly… maybe 1/2 cup to 1 1/2 cups of black/pinto. You can add water sparingly to make the mixture a bit more gummy.
Now add your seasonings and veggies to the mixture. Use your hands or a large spoon to mix.
Take a handful of the mixture and form into patties. They will not shrink when baking so feel free to make them as large or small based on your preference.
Bake at 350 degrees F on parchment paper for 15 minutes on each side. They will be crispy on the outside and soft on the inside.
Serve on top of a salad, in a bun, in a wrap or eat on their own with a side of veggies!
The Clean Eating Mama 