I originally got the idea for bean burgers from the recipe book Peas and Thank You. There also used to be a blog by the same name, but I think it’s no longer online. (Update: As of July 2016, it’s back! Here’s that original black bean burger recipe.) However, I’ve adapted this recipe so much that it really isn’t anything like that one any more, except in the fact that it’s a recipe for black bean burgers. So here’s my version…
The day before you want to make your burgers, cook up 2-1/2 cups of dry black beans. I do this in the crockpot. This ends up equaling about 7 cups of cooked beans, give or take a little. Using a fork, potato masher, or immersion blender, squish up 1/2 to 3/4 of the beans. The bean goo helps hold everything together.
Add in 1 cup of oats,
…1/4 cup of gluten free soy sauce,
…the juice of one large lemon (or 2-3 Tbsp. bottled lemon juice),
…and your spices: 1 tsp. garlic powder, 1 tsp. onion powder, and 2 tsp. cumin.
Scoop the bean mixture into burger patties, about 1/4 cup for each one. I use my Pampered Chef large cookie scoop for this.
When I’m making these, I’ll usually do 8 in layers of wax paper to throw in the freezer, and 8 for a meal within the next day. The wax paper keeps them from sticking to each other, and then I can lay them flat in the freezer, which takes up very little space.
The other 8 scoops are all ready to go. You can cook them right away, but I’d recommend letting them sit for at least 30-60 minutes (if not overnight) in the refrigerator. They seem to hold together much better that way.
Preheat a griddle (or the oven) to 350°F. For the griddle, drizzle a bit of olive oil and place patties on the griddle. Cook for 5 minutes, then flip and cook for 5 more minutes, until brown and slightly crispy.
For the oven, drizzle a bit of olive oil on a rimmed baking sheet and place patties on the baking sheet. Bake for 5 minutes, then flip and cook for 5 more minutes, until brown and slightly crispy. Broil for 1-2 minutes if you want them to be a bit crispier.
Makes 16-18 burgers
- 2 1/2 cups dry black beans, cooked ahead of time
- 1 cup old-fashioned oats
- 1 lemon, juiced (or 2-3 Tbsp. bottled lemon juice)
- 1/4 cup gluten free soy sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsp. cumin
Using a fork, potato masher, or immersion blender, mash up half to three quarters of the beans. Add remaining ingredients and stir to combine. Scoop out about 1/4 cup of mixture and shape into a burger patty. Freeze, or cook right away.
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