Easy Cumin Lime Black Bean Burgers with Oats
Never buy a veggie burger again! You can turn canned black beans into flavourful black bean burgers in 30 minutes flat. Tender and never crumbly, they hold together well without eggs or bread crumbs.
Equipment
- Food Processor in a pinch, you could get by without it...the how to in notes section
Ingredients
- 1 cup rolled oats
- 1 medium shallot quartered
- 2 cloves garlic halved
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lime zest only
- 2 x 14 ounce cans black beans rinsed and drained well
- 2 tablespoons ketchup
- 2 tablespoons soy sauce or gluten free tamari as needed
- oil for cooking
Instructions
- In a food processor, add the rolled oats, shallot, garlic, cumin, garlic powder, paprika and lime zest. Pulse until well chopped and starting to stick together a bit.
- Add the black beans, ketchup and tamari and pulse 9-10 times (like 1 second pulses) until the mixture starts to look like a drier dough with plenty of texture. Scrape after every 3-4 pulses. You should still see some mostly whole black beans! If it feels too dry, pulse 1-2 times more.
- Form about 1/3 cup of the dough into patties that are 3 inches in diameter.
- Heat a glug of oil in a nonstick skillet on medium. Cook the burgers 5-7 minutes a side until a nice crust forms. You want to make sure you cook the burgers thoroughly for better texture. If the pan is getting too hot, turn the heat down to medium. I often do this when I flip the burgers.
- Serve with your favourite burger toppings, or use as an addition to salads and grain bowls!
Notes
No food processor? You're gonna want to finely chop the shallot, garlic and oats. Then mix together the dry ingredients in a bowl, add the black beans, ketchup and tamari and mash with a fork or potato masher. Let me know if you try this in the comments!