Prep 20 mins
Cook 15 mins
Don't be fooled! These are also extra delicious! In addition to being full of veggies and heart healthy black beans, these also have the addition of cholesterol lowering oats. These are featured weekly in our home.
- 425.24 g can black beans, drained and rinsed
- 118.29 ml red onion, minced
- 118.29 ml cilantro, chopped
- 1 jalapeno, seeded and minced
- 118.29 ml oats
- 2 egg whites
- 4.92 ml cumin
- 4.92 ml dried oregano
- 1.23 ml salt
- 1.23 ml pepper
- 29.58 ml olive oil
- 118.29 ml cornmeal, divided
- 4 whole wheat hamburger buns
- combine the first 10 ingredients in a bowl and mash together with a potato masher (or use the back of a large fork) just until only a few whole black beans are remaining. then stir for another minute with a large spoon to make sure the ingredients are well mixed.
- let the mixture sit while you heat 2 tbsp olive oil in a large frying pan.
- on a sheet of wax paper, spread out a 1/4 cup of the cornmeal evenly.
- divide the black bean mixture into 4 equal parts and begin flattening them into patty shape.
- press each patty onto the cornmeal and cover the tops with the remaining 1/4 cup of cornmeal.
- once they are coated with cornmeal, begin placing the patties onto the hot frying pan.
- cook for around 7 minutes per side.
- when finished cooking, allow them to sit on paper towels for a minute. then place on wheat buns and top with fresh guacamole or pico de gallo.
These were extremely good! I did not put in the jalapeno, since we were feeding them to young kids, but I did sprinkle in about 1/8 tsp of cayenne pepper to give it a little bit of kick. Worked out really well! They were a bit difficult to manage when forming, so I advise either sticking them in refrigerator/freezer for a while to form up, or else using a turner to transfer to the pan from the cutting board after forming. Overall, great recipe! We will be eating these again!
Just love these! We didn't change a thing and ate them plain without bun as the protein for a lower-calorie, lower-fat meal. The cornmeal breading lends such a yummy, almost corn chip taste. Oops, something was changed: dried black beans, soaked overnight then cooked for 3 hours, in place of the canned. Thanks for this keeper.