Black Bean Burgers
Last year for an early birthday gift, my parents bought me a BBQ pit. During that time, I was big and pregnant, became sick and was hospitalized for a week. Life became incredibly busy after that. I had 3-4 doctor appointments a week up until I delivered Magnolia six weeks later. I never had a chance to enjoy my new gift. Warmer months turned into winter months and up until now, we still had not used our grill! Today was a GLORIOUS day, and the perfect day to grill some black bean burgers (and Joe’s Sandwich Shop patties for the meat eaters! If you haven’t tried Joe’s in Opelousas, La, you’re missing out). These black bean burgers I whipped up turned out so yummy, and held up perfectly on the grill!
- 2 cans black beans rinsed and drained
- 2 cups of oats
- 2 cups of cooked rice (brown or white)
- 1 small yellow onion
- 1 bell pepper
- 3 cloves minced garlic or 1 tbsp
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 8 oz tomato sauce
- 1 tbsp onion powder
- 2 tsp cumin
- 1/2 tsp Paprika
- S&P to taste
The good thing about making vegan bean burgers, is that there is no raw meat or egg in your patty mixture. So feel free to taste test and add seasoning as you see fit.
- Chop onions and bell pepper and sauté in a skillet with your minced garlic.
- Add oats to a food processor or high power blender and pulse until oats are finely chopped. Don’t pulse until the oats are completely turned to oat flour. It is good to have some texture. Pour into empty mixing bowl.
- Add beans, rice, seasonings, and onion mix into your food processor/blender. Pulse until well combined and beans are partially mashed, but still have some chunks of whole bean.
- Add bean mixture to your mixing bowl with the oats. Mix together with your hands until all of the oats are incorporated into the patty mix.
- Cover bowl and refrigerate for at least 30 minutes.
- Form into patties and separate patties with parchment paper.
- You can save them for later and freeze them in a freezer bag, bake, or grill them.