Description

These Easy Black Bean Burgers are a delicious and nutritious vegetarian option, packed with black beans, oats, and fresh vegetables. They are flavorful, slightly spicy, and offer a great texture with pepitas and corn. Perfect for a quick and satisfying meal, these burgers are cooked on the stovetop to create a crispy golden crust and served on whole grain buns with your favorite toppings.

Ingredients

Vegetables and Mix-ins

1/3 cup chopped yellow onion
1 clove garlic, minced
1/3 cup fresh corn (or thawed frozen corn)
1/4 cup fresh parsley
2 Tablespoons pepitas

Wet Ingredients and Seasonings

1 teaspoon olive oil
1 Tablespoon ketchup or tomato paste
1 teaspoon low sodium tamari or soy sauce
1 teaspoon hot sauce (optional)
Cayenne pepper, to taste (optional)

Binding and Base Ingredients

1 Tablespoon flaxseed + 2 Tablespoons water (flax egg)
1 cup old fashioned rolled oats
1 (15 oz) can black beans, drained and rinsed, divided

To Serve

Whole grain burger buns
Toppings of choice: lettuce, tomato, red onion, avocado, ketchup, mustard, etc.

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Instructions

Sauté: Heat olive oil in a non-stick skillet over medium heat. Add the chopped yellow onion and minced garlic, sautéing for about 5 minutes until the onions soften and become translucent. Remove from heat and allow the mixture to cool.
Make flax egg: In a small bowl, whisk together the flaxseed and water. Set aside to thicken and form a flax egg, which will help bind the burger mixture.
Process oats: Place the rolled oats in a food processor and pulse until they form a fine oat flour.
Combine ingredients: Add half of the drained black beans, the cooled onion and garlic mixture, flax egg, tamari, ketchup, pepitas, corn, chili powder, parsley, hot sauce, and cayenne pepper to the food processor with the oat flour. Process until well combined.
Add remaining beans: Add the rest of the black beans and pulse the processor a few times, just enough to mix while leaving some beans slightly whole for texture.
Chill mixture: Transfer the mixture to a bowl and refrigerate for 30 to 45 minutes to firm up, making the patties easier to shape.
Shape patties: Use a 1-cup measuring cup, a peanut butter jar lid, or your hands to form the mixture into 5 evenly sized patties.
Cook: Heat a lightly sprayed non-stick skillet over medium heat. Cook each patty for approximately 7 minutes per side, or until they develop a golden brown crust and are heated through.
Serve: Place the cooked black bean burgers on whole grain buns and add your favorite toppings such as sliced red onion, lettuce, tomato, avocado, ketchup, or mustard. Enjoy immediately.

Notes

You can substitute frozen corn for fresh; just thaw before using.
Adjust the cayenne pepper and hot sauce according to your preferred spice level.
For a gluten-free version, use gluten-free oats and buns.
These burgers can be cooked on a grill as an alternative to the stovetop.
Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.