Crispy, tender black bean patties blended with spices and fresh veggies for a flavorful, hearty meal option.
# What You Need:
→ Beans & Base
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup breadcrumbs (use gluten-free if needed)
04 - 1 large egg or flaxseed egg substitute (1 tbsp ground flaxseed + 2 1/2 tbsp water)
→ Vegetables & Aromatics
05 - 1/2 cup finely diced red bell pepper
06 - 1/2 cup finely diced red onion
07 - 2 cloves garlic, minced
→ Spices & Flavorings
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ To Cook
13 - 2 tbsp olive oil
→ To Serve
14 - 4 burger buns
15 - Lettuce leaves
16 - Tomato slices
17 - Sliced red onion
18 - Preferred sauces such as chipotle mayo, ketchup, or mustard
# Directions:
01 - In a large bowl, mash black beans with a fork or potato masher until mostly smooth but with some texture remaining.
02 - Add rolled oats, breadcrumbs, egg or flaxseed egg, red bell pepper, red onion, garlic, cumin, smoked paprika, chili powder, salt, and black pepper; mix thoroughly until evenly incorporated.
03 - Allow the mixture to rest for 5 to 10 minutes to enable oats and breadcrumbs to absorb moisture.
04 - Divide mixture into four equal portions and shape each into a burger patty.
05 - For make-ahead preparation, arrange patties on a parchment-lined baking sheet and freeze for 30 minutes; transfer to a freezer-safe bag and store up to three months. Thaw before cooking.
06 - Heat olive oil in a large non-stick skillet over medium heat; cook patties for 5 to 7 minutes per side until golden brown and heated through.
07 - Toast burger buns if desired; assemble with lettuce, tomato slices, red onion, and preferred sauces.
