Black Bean Veggie Burger

Happy Monday! Is it Friday yet….? In anticipation of my heat related laziness this week I am so glad I prepared some wonderful Black Bean burgers over the weekend. I was pleasantly surprised by how great this came out. I have attempted veggie burgers in the past but they ended up super mooshy gooshy and never had the right consistency. Although these ones were still a bit loose, I recommend straining out any excess liquid from the veggies after pureeing, they were still a success! This is a great meal to make ahead of time and freeze when you don’t have time to cook or let’s be real, you just don’t feel like it.

Black Bean Veggie Burgers

  • 16 oz can of black beans; rinsed drained and patted dry
  • 1/2 red bell pepper; chopped
  • 1 small carrot: peeled and chopped
  • 1/2 small onion; chopped
  • 2 cloves garlic
  • 1 large egg
  • 3/4 cup quick cook oats
  • 1/4 tsp salt
  • 1/4 tsp pepper

Use a fork and smash black beans in a bowl until it forms thick paste. Set aside. In a food processor combine bell pepper, carrot, onion, garlic, salt and pepper until finely chopped. Once chopped, add egg and oats and lightly pulse until incorporated. Combine veggie mixture into the black beans and place into refrigerator for 30 minutes. If the mixture is too loose add more oats in order to firm it up, 1 tablespoon at a time.

In the meantime, line a cookie sheet with wax paper. With lightly oiled hands form 4 patties and place on the wax paper. Pop the patties into the freezer for at least an hour, or until ready to serve.

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When you’re ready to eat spray a non-stick pan with cooking spray and bring to medium. Cool each side between 5 and 7 minutes.

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Enjoy with some of your favorite toppings and a yummy side! We chose a delicious roasted artichoke with a spicy aioli on the side. Yum!

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