Black Bean Veggie Burgers

For years, I ate Morningstar Farms Veggie Burgers almost every day. And then I discovered a recipe for Black Bean Veggie Burgers, and I haven’t looked back. Frozen veggie burgers are ridiculously expensive ($5 for 4 burgers? No thanks.) Plus, I’m making a conscious effort to not eat any convenience food. I’m not sure where I found the original recipe, but I’ve tweaked it to my own taste, and I love it.

What you need:
1/2 medium sized onion, cut into wedges
1/2 green bell pepper, cut into wedges
2-3 cloves of garlic
1 can black beans, drained and rinsed
1 egg
1 tablespoon cumin
1 tablespoon chili powder
1/2 cup old-fashioned oats
Salt and pepper to taste

Pulse onion, pepper and garlic in a food processor a few times. Add oats and set aside. (Don’t pulse – let the oats soak up the juices from the vegetables. You could transfer the veggies into another bowl and add the oats, but I don’t like doing extra dishes.) Place beans in a medium bowl. Mash with a fork or potato masher until it’s somewhat pasty. Add veggie/oat mix, egg, cumin, chili powder, salt and pepper to beans. Stir well to combine. Shape into 6 patties. Either wrap each individual patty in plastic wrap and freeze or to cook, heat 1-2 teaspoons of olive oil in a frying pan on low. Cook burger on each side for 5-7 minutes. Avoid flipping more than once – burgers can fall apart pretty easily. Check to make sure the edges are brown before flipping!

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Perfect consistency of the mashed beans

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Big, goopy mess before it turns into beautiful burgers.

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This is how I freeze them – they don’t get stuck together, and they don’t take up a lot of room.

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Even Baby wants my veggie burger.