- 1 cup cooked black beans
- 1 cup cooked kidney beans
- 1/2 cup rolled oats
- 1 medium onion, quartered (if using a food processor) or diced if mixing manually
- 1 egg
- 1-2 cups of shredded cheese (optional) – I like to use 1/2 cup of shredded parmesan, and 1/2 cup of a cheddar-jack blend
- 1 Tbsp. Onion powder
- 1 Tbsp. Garlic powder
- 1/2-1 Tbsp. Cajun seasoning
- Olive oil for skillet – variable amount for cooking
(Yields about 5-6 burgers, depending on desired patty size)
- In a large bowl, combine beans, oats, quartered onions, cheese, spices, and the egg. Mix together enough to spread the egg evenly throughout the ingredients.
- Transfer the mixture from the bowl into a food processor, or a blender. Pulse until texture becomes slightly homogenized. (See picture below)
3. Shape the mixture into desired patty size. You can either start cooking these patties immediately, or you can refrigerate them for 1+ hours to firm them. (I typically cook them right away; this recipe holds together nicely)
4. Add about 1-2 Tbsp. of olive oil to the bottom of a large skillet pan. Warm oil over a medium heat, until oil starts to sizzle.
5. Place 3-4 patties onto the skillet pan at a time, cooking each side for about 5 minutes, or until the color starts on the side being cooked. Add oil as needed, for optimal results in-between batches.
6. Once each side of the black bean patty has achieved a firm texture and the dark brown color as shown above, transfer it to a plate, and enjoy!
These black-bean burgers keep very well in the freezer. When I make them, I like to triple or quadruple the batch so I can have plenty of leftovers to bring to work or class!
Nutrition Facts per serving: Yields approximately 5-6 servings
Total Fat: 8 g
Saturated Fat: 4 g
Monounsaturated Fat: 1 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g
Sodium: 401 mg
Potassium: 302 mg
Total Carbohydrates: 21 g
Dietary Fiber: 6 g
Sugar: 1 g
Protein: 14 g
Vitamin A: 5% DV
Vitamin C: 1% DV
Calcium: 25% DV
Iron: 10% DV