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My review
Vegan Black Bean Burgers with Oats
5 made it |
0 reviews
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Crystal Lirette
"Crispy outside, soft inside. Place burgers on buns and add condiments and toppings of choice, e.g. lettuce, pickles, tomato, raw or grilled onion, grilled mushrooms, avocado, jalapenos, bell peppers, ketchup, mustard, barbecue sauce, etc."
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Ingredients
1 h 15 m servings 250Original recipe yields 15 servings (15 burgers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
- Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
- Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
- Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.
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Footnotes
- Cook's Notes:
- You can use cooked dried black beans instead of canned.
- Leftover burgers can be pan-fried in about 2 tablespoons oil to reheat.
- This is a large batch. If your family is small, then make a half batch, or you can use half of the batch for burgers, and the other for "meatballs."