This past weekend, Sean and I made some delicious vegetarian black bean burgers that were easier than regular burgers. And, surprise, even Sean liked them! They are slightly mushier than meat burgers, but with the interesting spices, they taste almost the same! Yums! I got this recipe from the new Peas and Thank You book from Mama Pea.
- 1 14-oz can of black beans, drained and washed
- 1/2 old fashioned oats
- 1/2 chopped mushroom (we chopped these extra tiny for Sean)
- 1/3 minced onion
- 1 1/2 teaspoon lemon juice
- 2 teaspoons vegan Worcestershire (or regular if you’re not too thrilled about searching for non-anchovy sauce)
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast (it’s deactivated yeast, you can find it at Whole Foods or other natural goods stores or you can skip it, whatevs!)
Mash black beans in a large bowl until chunky. Grind your oats into a course flour in a blender or food processor. They can still look a little oaty.
Then add everything else in until you get a thick batter. Let it sit in the fridge for 30 minutes to marinate itself.
Split then batter into 4 parts and mold into patties. I heated mine on a grill pan for about 7 minutes a side. You can do the same with a skillet or bake them at 350 for 15 minutes a side.
Then splatulate them onto toasted buns, top, and enjoy! Yum!