Continuing on my attempts to be healthy, these are flour-less vegan black bean burgers!!! It took me two tries to get it to the point where I like them, but I really like the taste of the burgers now. The best part is, you can make a big batch and freeze them. Just let them cool, then place them in and airtight container- separate the burgers with wax paper so they don’t stick together. The other great thing is you can eat them so many different ways. I ate them this week by putting them in a wheat wrap with salsa, a bit of avocado, and a cup of arugula. Last week, I used them to make veggie stacks by piling on sliced tomatoes, cucumbers, eggplant, cheese etc, which was also surprisingly filling.
Ingredients3 cans black beans, drained and rinsed well 1/4 cup green bell pepper, chopped very fine 1/4 cup red bell pepper, chopped very fine 1/4 cup rolled oats 1 carrot, chopped very fine 2 tbsp sunflower seeds 1 tsp salt 1 tsp cumin powder 1 tsp coriander powder 1 tsp paprika 1/4 cup onion 2 cloves garlic 1/4 tsp cinnamon 1/2 tsp black pepper
1. Blend the oats in food processor. Add ~1/3 of the black beans and blend.
2. In a large bowl, mix everything together. Shape into patties of your desired size. If the patties don’t form and stick together, use your hands to mash the mixture until they do. I made smaller patties (~1/2 cup of the mix).
3. Place on a single layer on a cookie sheet. Bake at 325 for 15 mins. Flip and bake for 15 more mins.
4. To use: heat up on med-high on non-stick pan/skillet or grill (you don’t need oil!) until done.
5. To use frozen patties: No need to defrost. I put about 1 tbsp of water on the non-stick pan/skillet and heat it on med-high until one side is done, then repeat on the other side.