Recipe by Billy Zac
Very easy to make. I got this one from Mark Bittman.
Top Review by Jujubegirl
These are good. The consistency is just right, and they don't fall apart once they're cooked. I cooked mine on a griddle. I would recommend using a coarse chop for the onion rather than simply quartering--my food processor didn't handle it well and I had to fish out huge chunks of onion when I was making the patties. The second time I made these, I played with the recipe a little--I first pureed several baby carrots, a stalk of celery, and some roasted peppers, then added the other ingredients. My family liked this version better, as there was more flavor than just bean. We'll add this to our rotation! Serving note: We like these best with guacamole!
- 2 cups black beans
- 1 medium onion, quartered
- 1⁄2 cup rolled oats, preferably not instant
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon salt (or to taste)
- 1 tablespoon black pepper
- 1 egg
- liquid (from cooked beans or stock, you probably won't need this)
Directions See How It's Made
- Preheat oven to 425°F.
- Combine the beans, onion, oats, chili powder, cumin, salt, pepper, and egg in a food processor. Pulse until chunky, but not pureed. The mixture should be moist, but not sticky. Add a little liquid if needed.
- Grease a baking sheet.
- Use your hands, a spoon, or an ice-cream scoop to make patties. Drop these onto the baking sheet.
- Bake for about 15 minutes, or until the bottoms are nicely colored and lift easily from the baking sheet. Flip and bake for 15 more.
- You can also broil these burgers, or cook them in a hot cast iron skillet, or on the grill. They cook a lot faster using these other methods, so just be sure to keep an eye on them.