Black Bean Burger

 

Simple black bean burgers are delicious and ready in around 20 minutes! The bean burgers are dairy, egg, and gluten-free, have no difficult processes and are ideal for cooking ahead of time.

 

1 (15-ounce) can black beans, drained and rinsed or use 1 1/2 cups cooked black beans

 

2 medium cloves garlic

 

2 scallions, ends trimmed and roughly chopped

 

1/4 cup   walnuts

 

1/2 cup   old fashioned rolled oats

 

1/2 teaspoon chili powder

 

1/2 teaspoon smoked paprika

 

1 tablespoon light soy sauce or tamari

 

1 tablespoon red wine vinegar

 

1 teaspoon maple syrup

 

1 tablespoon oil for cooking

 

In a food processor, pulse the garlic until it is finely chopped. Add the scallions and pulse until finely chopped. After scraping down the edges, combine the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup. Pulse until the mixture resembles breadcrumbs inconsistency.

Cast aside approximately 1/2 cup of the black beans. Load the food processor halfway with the leftover black beans. Spin until the mixture is mainly smooth but still has some stiffness. Scoop the mixture into a mixing basin and stir in the 1/2 cup saved beans. Cast aside the ingredients for 5 minutes to allow the oats to absorb any excess moisture in the batter. Once you're ready to prepare the burgers, split the mixture into two equal parts for 7-ounce burgers or four equal parts for 3.5-ounce burgers. Shape each piece into a circular patty, firmly shaping and compressing the ingredients together to prevent it from falling out. Preheat a pan over medium-low heat, add the oil and then arrange the burgers in a single layer. Sauté for 4 to 6 minutes on each side, or until cooked through, firm, and caramelized on both sides. If some parts slip out of the sides as you flip, push them back into the burger. While flipping, take care to keep them intact.