Vegan Black Bean Burger

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.  


3 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.


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