These are the best and so quick to make. We freeze a bunch when we make them to have a quick meal whenever.
Black Bean Burgers (makes 6-8 burgers)
- 1-15 ounce can of black beans, drained (and rinsed if not salt-free) or 1½ cups cooked
- 1 cup rolled oats
- 1 medium tomato
- 1 medium onion, large dice
- 3 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 tablespoon nutritional yeast
- 1 teaspoon No Salt Seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon red chili flakes, like Mrs. Dash Extra Spicy
- ¼ teaspoon Chipotle chili powder
- Optional: ¼ cup sun-dried tomatoes (soaked in hot water if really dry)
Add everything to a food processor, the beans, oats, tomato, onion, garlic, black pepper, chili flakes, paprika, chipotle and sun-dried tomatoes (if using them).
Pulse until well mixed. It can be chunky or smooth. I like to still have chunks of beans in the mix. The smoother it is, the denser the burger.
To make the burgers, fill a 1/3 cup measuring cup with batter, plop it in the pan or on the silicone mat if baking, and press lightly into rounds with the back of the cup and spoon.
Cooking them.
Baking method:
Bake at 350º for 25 minutes. Remove and place on rack to cool.
Fry Pan method:
In a non-stick pan on medium heat make 4 burgers. Cook 4-5 minutes until nice and brown on bottom. Turn and cook another 4-5 minutes. Repeat with remaining batter.
No Cheese Sauce Adapted from Forks Over Knives
- 1 large onion, chopped large
- 2 large red bell peppers or an equal amount of roasted red pepper, coarsely chopped
- 1/4 cup cashews
- 1 cup nutritional yeast
- 1 tablespoon tahini
- 1 tablespoon No Salt Seasoning
Combine all the ingredients in a high-speed blender and blend until smooth, about 60 seconds.
NOTE: Great on Buddha Bowls, steamed greens, steamed veggies, potatoes or nachos.