Honestly Ani: Black Bean Burgers

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!!

Burger:

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

Instructions:
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.

Topping:
Portobello mushrooms (2 whole or package sliced)
1 small onion sliced

Instructions:

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.

Side:
Brussels Sprouts, sautéed in water with some salt and minced garlic.