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Black Bean Burgers

Knock-your-socks-off good! A little spicy with great texture. Enjoy grilled or baked.

Ingredients

  • 3 cans black beans
  • 1 onion diced
  • ½ cup green bell pepper diced
  • ½ cup red bell pepper diced
  • 1-2 jalepenos depending on how spicy you want it
  • 3 cloves garlic minced
  • ½ can tomato paste
  • 1 tablespoon coconut aminos
  • 1 cup corn
  • ¾ cup oat flour
  • 1 can green chilies
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tsp pepper
  • 1 teaspoon chipotle powder
  • 1 teaspoon paprika
  • ½ teaspoon tumeric
  • 2 teaspoon dried cilantro
  • 2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  • Preheat oven to 325 degrees.
  • Rinse and drain the black beans. Then spread them out on cookie sheet and bake for about 10 minutes. *see notes
  • Combine cornstarch with water and set aside.
  • While the beans are cooking, saute your onion, peppers, and garlic in a little oil or water until soft and fragrant.
  • Add the tomato paste and coconut aminos to the onion mixture and saute for a few more minutes.
  • Add the onion mixture, oat flour, green chilies, spices, cornstarch mixture, half the black beans and half the corn to a food processor and combine.
  • Gently mix in the remaining black beans and corn. *see notes
  • Form into patties and bake 375 degrees for about twenty minutes. Flip half-way through. *see notes
  • You can also grill these on medium to high heat for about 8 to 10 minutes on each side. Either freeze them (can be frozen partially) so they hold their shape on the grill, or use a flat surface such as a grill sheet.
  • Enjoy with your favorite toppings!

Notes

  • You don't want to dry the beans out completely in the oven, just enough to give your patties a better texture. This step is optional if you don't have time, but worth it if you do. 
  • I had to mix in the remaining black beans and corn in a separate bowl as my food processor wasn't big enough. 
  • I use a measuring cup to scoop out the patties and then just flatten with my hand. 
  • When I use a silpat I don't find it as necessary to flip during the cooking process but if I use parchment paper then I will flip half way through. 
  • You can freeze these either before or after you cook them. I usually freeze them before and put them directly into the oven from the freezer and they turn out great. Just cook them for a few minutes longer than the normal time.