The Best Black Bean Burgers

 

Yield: 8 burgers

 

1 cup oats

1 cup walnut pieces

1 cup red onion, finely chopped

⅔ cup cremini mushrooms, chopped

½ cup red bell pepper, chopped

½ cup carrots, diced

2 Tbsp jalapeño peppers, chopped

3 cups home-cooked black beans (or 2 cans, rinsed and drained)

2 Tbsp ground flaxseeds

2 Tbsp nutritional yeast

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

2 tsp seasoning blend (such as Kirkland Signature No Salt Seasoning)

2 tsp low sodium soy sauce

1 tsp kosher salt

1 cup cooked brown rice

 

Pulse the oats and walnuts in a food processor until finely ground. Set aside.

In a large skillet, over medium-high heat, sauté the onion, mushrooms, bell peppers, carrots and jalapeño peppers until lightly browned. Add a little water. Cover and cook for 5 minutes.

Add the beans to the walnut and oat mixture in the food processor along with the cooked vegetables, ground flaxseeds, nutritional yeast, onion powder, garlic powder, paprika, seasoning blend, soy sauce and salt. Pulse a few times. Use a silicone spatula to distribute the ingredients and pulse again once or twice. Keep some of the beans chunky.

Remove the mixture from the food processor, add the cooked brown rice and mix well with the spatula. Divide into 8 patties using a ½ cup measuring cup. Place the patties on a cleaned grill, on indirect heat (medium), and cook for 10 minutes on each side.

Serve on whole-grain buns with any desired toppings such as lettuce, sliced tomatoes, pickles, onions, avocado and condiments like ketchup or mustard.

 

Recipe courtesy of Chef Julia Dunaway.

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