Spicy Black Bean Burgers

By June 14, 2016

Having never made black bean burgers before, I was so surprised how easy (and tasty) these were! They held together perfectly while baking, and the flavors and textures were rich and moist. They freeze well too-- make a bunch ahead and have lunches ready to go this summer.

 1 cup rolled oats
 2-2.5 cups cooked black beans, drained
 1 egg (for vegan prep, make a flax egg by whisking together 1 tbsp flax and 2.5 tbsp water)
 1/3 cup minced cilantro, parsley or kale
 1/2 cup spelt berries, cooked and drained, or 1/2 cup corn (if frozen, thawed and drained)
 1/2-1 tsp salt
 1 tbsp oil
 3 bulbs from bunching/green onions (or 1/2 red onion) chopped
 2-3 garlic scapes or garlic cloves, minced
 1 large carrot, finely chopped or shredded
 2 oven-dried or sun-dried tomatoes, chopped (or 1 heaping tbsp tomato paste)
 Spice blend: 1 tsp smoked paprika, 1 tsp chipotle seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin (optional)
1

Pulse the oats in the food processor or Vitamix till they become pulverized with a few oat specks left.

2

Reserve 1/2 cup of your black beans and place them in a large mixing bowl, along with the egg, the 1/2 cup spelt berries or corn, the cilantro (or parsley or minced kale) and the salt.

3

In a skillet melt your oil, and over medium heat soften the onion bulbs and the garlic.

4

After 2-3 minutes, add in the oven-dried tomatoes or tomato paste and chopped carrots. If you shredded the carrots instead of chopping, add them to the mixing bowl with the 1/2 cup of beans and the egg. Cook for a few minutes, and then add your spice blend: smoked paprika, chipotle seasoning (or chili powder), onion and garlic powder (and cumin, if using.) Stir till the spices bloom and smell great-- about 2 more minutes. Turn off heat.

5

Add the 1.5-2 cups remaining black beans and the onion-garlic-spices to the pulverized oats in your food processor, and process on low till it resembles cookie dough- still some texture, but like a soft paste.

6

Add the black bean and spice mixture to the mixing bowl and mix all ingredients well by hand.

7

Using a 1/2 cup measuring cup, form 8 patties. If it's too sticky to work with, add in some more oats or some bread crumbs. Space the patties on a greased baking sheet, cover in plastic wrap and chill overnight in the fridge or for at least a few hours. If you're making ahead, freeze here instead of refrigerating. Once frozen solid on their cookie sheet, pop them into a labeled bag. Allow to defrost in the fridge the night before baking or pan frying.

8

Turn your oven to 400 degrees. Cook the burgers for 15 minutes, then flip and cook an additional 10-12 minutes till nice and crispy. You can also pan fry them in oil in a skillet.

9

We served them with our Baked Kohlrabi Fries and one of my favorite condiments-- our pepper butter mixed with some mayonnaise, but go to town with your favorite burger toppings: avocado, tomato jam, sprouts. Wrap it up in a blanched collard leaf for a super veggie meal, or just use a bun.

Inspired by Black Bean & Quinoa Burgers from the Foodie Physician.

Ingredients

 1 cup rolled oats
 2-2.5 cups cooked black beans, drained
 1 egg (for vegan prep, make a flax egg by whisking together 1 tbsp flax and 2.5 tbsp water)
 1/3 cup minced cilantro, parsley or kale
 1/2 cup spelt berries, cooked and drained, or 1/2 cup corn (if frozen, thawed and drained)
 1/2-1 tsp salt
 1 tbsp oil
 3 bulbs from bunching/green onions (or 1/2 red onion) chopped
 2-3 garlic scapes or garlic cloves, minced
 1 large carrot, finely chopped or shredded
 2 oven-dried or sun-dried tomatoes, chopped (or 1 heaping tbsp tomato paste)
 Spice blend: 1 tsp smoked paprika, 1 tsp chipotle seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin (optional)

Directions

1

Pulse the oats in the food processor or Vitamix till they become pulverized with a few oat specks left.

2

Reserve 1/2 cup of your black beans and place them in a large mixing bowl, along with the egg, the 1/2 cup spelt berries or corn, the cilantro (or parsley or minced kale) and the salt.

3

In a skillet melt your oil, and over medium heat soften the onion bulbs and the garlic.

4

After 2-3 minutes, add in the oven-dried tomatoes or tomato paste and chopped carrots. If you shredded the carrots instead of chopping, add them to the mixing bowl with the 1/2 cup of beans and the egg. Cook for a few minutes, and then add your spice blend: smoked paprika, chipotle seasoning (or chili powder), onion and garlic powder (and cumin, if using.) Stir till the spices bloom and smell great-- about 2 more minutes. Turn off heat.

5

Add the 1.5-2 cups remaining black beans and the onion-garlic-spices to the pulverized oats in your food processor, and process on low till it resembles cookie dough- still some texture, but like a soft paste.

6

Add the black bean and spice mixture to the mixing bowl and mix all ingredients well by hand.

7

Using a 1/2 cup measuring cup, form 8 patties. If it's too sticky to work with, add in some more oats or some bread crumbs. Space the patties on a greased baking sheet, cover in plastic wrap and chill overnight in the fridge or for at least a few hours. If you're making ahead, freeze here instead of refrigerating. Once frozen solid on their cookie sheet, pop them into a labeled bag. Allow to defrost in the fridge the night before baking or pan frying.

8

Turn your oven to 400 degrees. Cook the burgers for 15 minutes, then flip and cook an additional 10-12 minutes till nice and crispy. You can also pan fry them in oil in a skillet.

9

We served them with our Baked Kohlrabi Fries and one of my favorite condiments-- our pepper butter mixed with some mayonnaise, but go to town with your favorite burger toppings: avocado, tomato jam, sprouts. Wrap it up in a blanched collard leaf for a super veggie meal, or just use a bun.

Spicy Black Bean Burgers

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