These black bean veggie burgers are by far the best. They're hearty, flavorful, and loaded with nutritious ingredients like black beans, rolled oats, carrots, sunflower seeds, almonds, and eggs. They're easy to make, they freeze well, and they're ready in just 20 minutes!
Ingredients
1teaspoonavocado oil
1mediumonion, minced
3clovesgarlic, minced
19ouncecan black beans, drained
2cupsquick rolled oats, gluten-free, if needed
1 ½ cupsgrated carrot
1cupbreadcrumbs, gluten-free, if needed
1cuproasted sunflower seeds, chopped
½ cuproasted almonds, chopped
½ cupsoy sauce, gluten-free, if needed
¼ cupparsley or cilantro, chopped
2tablespoonssesame oil
1tablespoonEACH: cumin, chili powder, and oregano
4largeeggs
Optional: ½ cup feta cheese
Instructions
Saute the onion and garlic in the oil for 2 minutes. Add the sauteed veggies to a large bowl then add all other ingredients and mix well.
1 teaspoon avocado oil, 1 medium onion, 3 cloves garlic
Form into 10 thick patties and place them on a baking sheet or platter in a single layer.
19 ounce can black beans, 2 cups quick rolled oats, 1 ½ cups grated carrot, 1 cup breadcrumbs, 1 cup roasted sunflower seeds, ½ cup roasted almonds, ½ cup soy sauce, ¼ cup parsley or cilantro, 2 tablespoons sesame oil, 1 tablespoon EACH: cumin, chili powder, and oregano, 4 large eggs, Optional: ½ cup feta cheese
Heat a splash of oil in a pan. Add the black bean patties (as many as you're able to fit into a pan), making sure not to crowd the pan. Cook until the patties are golden on both sides and warm all the way through. Serve on hamburger buns with lettuce, tomato, pickles, and all the condiments you like.
Notes
Patties can be frozen, uncooked, between sheets of parchment paper.Adapted from a recipe in the cookbook Whitewater Cooks.