Smoky Black Bean Burgers
These hearty veggie burgers are packed with nutritional goodness. I like to double the recipe and freeze the leftovers. They make a great salad topper for lunch or a delicious plant-powered dinner served up on a whole grain bun with all the fix-ins and a side of baked sweet potato fries.
Prep Time – 20 minutes
Cook Time – 25 minutes
Servings – 6
IngredientS
2 15oz cans black beans, rinsed and drained
¾ cup walnuts
¼ cup GF rolled oats
½ red onion, diced
1 ½ cups kale, finely chopped
1 jalapeno, diced (optional)
2 cloves garlic, minced
1 flax egg (1 tbsp flax meal, 2.5 tbsp water)
2 tbsp tomato paste
1 tbsp tamari or coconut aminos
2 tsp paprika
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
2-3 tbsp avocado oil for cooking
DIRECTIONS
1. Preheat oven to 375F.
2. In a small bowl, combine flax meal and water. Set aside to thicken for 5 minutes.
3. Heat 1 tbsp of oil in a pan over medium heat. Add red onion, jalapeno and garlic and sauté until slightly translucent (about 1-2 minutes). Add kale, tomato paste, tamari, paprika, cumin and chili powder and sauté for 1 more minute. Remove mixture from heat and set aside.
4. In a food processor, grind walnuts into a course breadcrumb texture.
5. Add half of black beans, onion mixture and flax egg to food processor. Pulse until well combined but not completely smooth. Remove blade and fold in remaining black beans and rolled oats. Taste mixture and adjust seasonings as needed.
6. With wet hands, evenly divide mixture into 6 patties.
7. Wipe pan clean and heat 1 tbsp of oil over medium heat. Once sizzling, add burgers to pan. Cook for 2-3 minutes per side until crust forms, carefully flipping. Remove from pan and place on parchment lined baking sheet.
8. Bake burgers at 375F for 10-12 minutes until browned and slightly firm to the touch.
9. Store leftovers in fridge for up to 5 days or freeze.