As I child I absolutely hated burgers. I know, I was a weird little kid.
When I became a vegetarian I was pretty skeptical about veggie burgers. I mean, if I didn’t even like the real thing why would I like the substitute? Not to mention the ingredients list on a box of veggie burgers is some pretty scare stuff. Seriously, just don’t even look. It’s frightening.
But real, wholesome bean-based burgers? I can totally dig those. They’re quick and easy to make, relatively cheap and they freeze super well. A college student’s dream food.
And they’re a good substitute for a Chick-Fil-A sandwich (they’re hate free! Whoops getting political, sorry guys).
Black Bean Burgers (Vegetarian, Gluten-Free)
Makes approx. 12 small patties or 6 larger patties
- Two 15 oz. cans of black beans, rinsed and drained
- 2 cups instant oatmeal (make sure they’re certified GF if that’s an issue for you)
- 2 eggs
- 2/3 cup diced onion (I used frozen, fresh works great too)
- Approx. 1 tbsp seasoning of choice (I used McCormick steak seasoning, but pick what you like)
- Pulse instant oats in a food processor until broken down slightly
- Add 1.5 cans of black beans (reserving the remaining half can), the two eggs and the onions to the food processor and process until smooth. The mixture should be fairly thick but easily scoop-able. If the mixture is too dry add an additional egg or egg white, if the mixture is too wet add more oatmeal.
- Add seasonings and the remaining half can of black beans pulsing a few times to break the beans up slightly, but they should still remain fairly chunky.
- Heat a greased skillet over low to medium heat. Scoop black bean mixture on to the skillet (an ice cream scoop works great for smaller burgers!) and flatten slightly.
- Cook for 7-10 minutes on either side (for small burgers, times will vary based on the size of the patty you make). You’ll know one side is done when the patty is easy to flip and doesn’t fall apart.