These black bean burgers are healthy, delicious, and a tad bit spicy. They are great with the simple sauce included in the recipe, but are delicious (and vegan) on their own as well.
I love making a big batch and freezing them for later use. Feel free to get creative with the patties… slide one into a pretzel bun, crumble it into a burrito, or even mix it into a grain bowl with veggies!
My personal favorite involves enjoying them with roasted sweet potatoes, fajita veggies, and a Greek yogurt drizzle with lime juice. Yum!
Yields8 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
Black Bean Patty
⅔cuprolled oats
2tbspchia seeds (or flax seeds)
1tbspdried cilantro (or 2-3 tbsp fresh cilantro)
1tspchili powder
1tspground cumin
¼tsppaprika
½tspallspice (optional)
dash chipotle chili powder
¼tspsalt
¼tspblack pepper
1large carrot, roughly chopped
½red onion, diced
1clove garlic, minced
1bell pepper, diced
¾cupcorn
½cupcooked brown rice, quinoa, or farrow (optional)
115 oz can black beans (rinsed and drained)
Sauce
¼cupmayonnaise
1tspsour cream or plain Greek yogurt
1tspketchup
½tspsmoked paprika
½tspchile powder
¼tsplemon juice
salt
Directions
Directions
1
Combine rolled oats, chia seeds, cilantro, chile powder, cumin, paprika, salt, pepper, and allspice in a food processor. Blend until oats become close to a flour, but not quite.
2
Add carrots and blend until finely chopped. Add onions and minced garlic, pulsing until combined.
3
Add bell pepper, corn, brown rice, and black beans (be sure to pat them down with a towel to remove any excess moisture before putting them in the food processor). Pulse until the mixture begins to come together. A few of the beans should still be whole for an ideal texture.
4
Form mixture into patties, about 1/2 inch thick.
5
Cook in a skillet over medium heat with a drizzle of olive oil until browned, about 5 minutes each side.
OR
Bake at 425 degrees Fahrenheit for 20-25 minutes, flipping halfway. If using this method, consider brushing both sides of each patty with olive oil before baking.
Sauce
6
Mix all ingredients together. Refrigerate until use.
Ingredients
Black Bean Patty
⅔cuprolled oats
2tbspchia seeds (or flax seeds)
1tbspdried cilantro (or 2-3 tbsp fresh cilantro)
1tspchili powder
1tspground cumin
¼tsppaprika
½tspallspice (optional)
dash chipotle chili powder
¼tspsalt
¼tspblack pepper
1large carrot, roughly chopped
½red onion, diced
1clove garlic, minced
1bell pepper, diced
¾cupcorn
½cupcooked brown rice, quinoa, or farrow (optional)
115 oz can black beans (rinsed and drained)
Sauce
¼cupmayonnaise
1tspsour cream or plain Greek yogurt
1tspketchup
½tspsmoked paprika
½tspchile powder
¼tsplemon juice
salt
Directions
Directions
1
Combine rolled oats, chia seeds, cilantro, chile powder, cumin, paprika, salt, pepper, and allspice in a food processor. Blend until oats become close to a flour, but not quite.
2
Add carrots and blend until finely chopped. Add onions and minced garlic, pulsing until combined.
3
Add bell pepper, corn, brown rice, and black beans (be sure to pat them down with a towel to remove any excess moisture before putting them in the food processor). Pulse until the mixture begins to come together. A few of the beans should still be whole for an ideal texture.
4
Form mixture into patties, about 1/2 inch thick.
5
Cook in a skillet over medium heat with a drizzle of olive oil until browned, about 5 minutes each side.
OR
Bake at 425 degrees Fahrenheit for 20-25 minutes, flipping halfway. If using this method, consider brushing both sides of each patty with olive oil before baking.
Sauce
6
Mix all ingredients together. Refrigerate until use.
