I saw this recipe for Black Bean Oatmeal Burgers in the March Yoga Journal magazine and had to try them. So, I did. And then I made them again. And then Grammie made them. And them she made them, again. I think it's safe to say we loved them. They are really easy to make, are vegan, and store great in the freezer. I made a few changes to the original recipe after Grammie and I made so many batches and experimented.
what you need:
- 1 1/2 cups cooked black beans (I soak my own, but if you don't, it's a 15 oz. can very well drained)
- 1 14.5 oz can diced tomatoes (very well drained, and there is a typo in the magazine, it calls for a 4.5 oz can, but that is incorrect)
- 1 cup fresh cilantro or parsley (we used cilantro)
- 1 teaspoon ground cumin
- 1 clove garlic
- 2 green onions
- 2/3 cup shredded carrots
- 1 3/4 cup rolled oats
I just put all these ingredients in the food processor and turned it on. It helps if you pre-chop the veggies, smash the garlic, and really drain the tomatoes. I used a big dough scoop to make 8 patties, and I pressed them flat on the tray. Bake on parchment paper or a silpat at 400 degrees for 20 minutes, carefully turn them over and bake another 15 minutes. Eat right away or let cool and freeze.
These are outstanding on a whole wheat bun with lettuce and a little chipotle sauce, which is chipotle puree (I freak out about this here) mixed with either ketchup, sour cream, or mayonnaise. Amazing!
Grammie has made a white bean and pesto variation with success. I think there is much customization potential here. I love bean burgers but have never found a recipe that I was in love with and this one is just perfect, I think. The kids are still dubious, but they will come around.
