I have to say that I’m shocked at my lack of posting on the topic of black bean burgers. Shocked. They are quick and easy. Incredibly tasty. And, frankly, look a helluva lot like the real thing.
The Hubster still claims that the lentil burger is his favorite. I think this one takes the cake. They are comparable taste wise. And take half the time to prepare. You do the math.
Add a sweet potato and some greens (salad, green beans, peas, brussels sprouts) for a totally health, and guilt-free, burger night.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley
- 1/2 cup oat flour
- 1/2 cup ground flax meal
- 1/4 cup chickpea flour
- salt and black pepper
- In a large bowl, mash black beans. leave some beans whole.
- Add remaining ingredients and mix until combined.
- Form into patties (approximately 1/4 - 1/2 cup per patty). Set aside what you want to eat, and place the rest on a baking sheet and freeze.
- Cook in pan over medium-high heat, approximately 4-5 minutes per side or until browned.
- Serve on bun of choice with your favorite toppings. I like caramelized onions, hummus, and lettuce. The Hubster prefers lettuce, mustard, and other normal burger toppings.
- The chickpea flour is a binding agent and really helps to hold the burgers together. You can make it without it, you just might have some delicious tasting burgers that don't hold together very well.
- If you omit the chickpea flour, I highly recommend chilling the burgers for at least 30 minutes. It will help them stick together.
Nightshade free, dairy free, gluten free (depending on oats used), wheat free, egg free, soy free, corn free.