After posting several pictures on Facebook and Instagram of my black bean burgers, I've been asked for the recipe by a lot of people. Here it is! I took the recipe from the Forks Over Knives website and changed it a little bit. They turned out a little dry after I changed the recipe, so next time I make it I will add some liquid. Try adding a couple tablespoons of water!
I topped by burgers with sautéed mushrooms and onions and always have a side of some sort of vegetable, in this case it was Brussel Sprouts, my favorite!
Please tell me what you think!!
1 15 oz. can black beans, drained and rinsed
1 Tbsp tomato paste
½ c chopped onion
1 – 2 cloves garlic, minced
1/3 c quick oats (or regular oats put through the blender a little)
salt & pepper to taste
Preheat oven to 400° F. Line a baking sheet with parchment paper (or grease it if you eat oils) and set aside.
In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in tomato paste, onion, garlic, salt & pepper until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties with your hands.
Bake for 7 minutes, then carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat! (I ate without a bun!)
Note: If you only have rolled oats, chop them up in a food processor or blender so they are smaller and more like instant oats, otherwise burgers may fall apart after baking.
Portobello mushrooms (2 whole or package sliced)
1 small onion sliced
Heat pan, I use a cast iron frying pan, the add some water and cook the mushrooms and onions until they are a consistency you like. Add more water as it evaporates. Add salt and pepper to taste.
Brussels Sprouts, sautéed in water with some salt and minced garlic.
Peel or don't peal the potatoes, slice, sprinkle with salt then bake at 400 degrees F for 25 minutes turning half way through.