Black bean burgers have been a go-to in my house since we first went down the path of plant-based eating. The diet didn’t stick, but the burgers sure did. These are super easy to make, freeze well, and are one of the few foods my picky tweenager reaches for again and again.
Black Bean Burgers
Black bean burgers are super easy to make, freeze well, and are one of the few foods my picky tweenager reaches for again and again.
Ingredients:
- 2 15 oz cans black beans drained and rinsed
- 1 Tbsp dried minced onion
- 1 tsp garlic powder
- 1 Tbsp dried parsley
- 1/2 tsp salt
- 1/2 cup oat flour See note
- 1/2 cup ground flaxmeal
- 1/4 cup chickpea flour
Instructions:
- In a large bowl, mash black beans with a potato masher or fork. Leave some beans whole for a better texture.
- Add remaining ingredients and mix until combined. Form into patties (approximately 1/4-1/2 cup per patty). Set aside what you want to eat and place the rest on a parchment or wax paper lined baking sheet to freeze.
- If making fresh, heat a pan over medium heat. Add some olive oil to the pan and add your patties. Cook 4-5 minutes per side or until browned. If cooking from frozen, cover your pan and cook on medium-low heat for an extra 1-2 minutes per side.
- Serve on a bun of your choice with your favorite toppings.
Notes:
To make your own oat flour: It’s a 1:1 ratio of old fashioned or rolled oats to oat flour. Add oats to blender or food processor and run on low speed for 30 seconds to a 1 minute. Shake and repeat a few times until oats are finely ground.