Meagan’s Black Bean Burgers

The quest for vegetarian/vegan (V) burgers continues. These burgers were eaten at my friend’s cousin’s wedding shower and the flavors were awesome. I am simply naming these burgers after her. The original recipe came from “Smells Like Home”. I made some adjustments to the recipe to make them gluten free, but they are not vegan because of the eggs. Instead of panko bread crumbs, I used quick minute oatmeal. This is a truly versatile burger. Enjoy!

Meagan’s Black Bean Burgers
Created on 7/8/14

blackbean.burgers

Ingredients
¾ cup quick minute oatmeal
4 tablespoons of olive oil, plus 2 teaspoons
2 (15-oz) cans black beans, drained and rinsed
2 large eggs
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 medium carrot, diced
¼ cup fresh cilantro, minced
Fresh cracked pepper to taste

Directions
In a sauté pan, with 2 teaspoons of olive oil, over medium high heat toast the oatmeal until lightly browned. Set aside.

In a large bowl, use a fork to mash 2-1/2 cups of black beans. Add the eggs, cumin cayenne pepper, carrot, cilantro, the remaining black beans, and browned oatmeal, mix well. Chill the mixture in the refrigerator for 30 minutes. This will help form the patties.

Divide the mixture into 6 equal parts and shape into patties. Place the patties on wax or parchment paper covered tray and chill again for 10 minutes. Cover patties with plastic wrap if chilling longer for 10 minutes.

In the same pan that was used to toast the oatmeal, add 2 tablespoons of olive oil and cook 3 of the patties over medium heat until browned and cooked through (about 5 minutes on each side). Cook the remaining 3 patties with another 2 tablespoons of olive oil. Serve with your favorite burger toppings.

CLICK HERE TO PRINT THE RECIPE

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