Black Bean Veggie Burgers

These quick and easy black bean burgers are loaded with oats, spices, green chiles and you guessed it - black beans.

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings burgers

Calories 252kcal

Preheat oven to 400°F. Place rinsed and drained black beans in a large bowl. Mash with fork or potato masher.
Grind the oats in a food processor until broken up but not turned into flour. Set aside in bowl. In same food processor, add bell pepper, shallot and garlic cloves and pulse until finely minced. Transfer vegetable mixture to fine mesh strainer and press down with spoon to remove excess moisture.
Add vegetable mixture to the bowl of black beans. Also add chopped cilantro, chili powder, cumin, salt, pepper, green chiles and juiced lime and stir to combine. Add beaten egg and grounded oats and mix until everything holds together.
Use ½ cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now.
If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire and enjoy!

Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
Egg – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze the black bean burgers from here or finish on the stove-top to develop a charred crust.