A few weeks ago, a Flagstone Pantry friend sent in a question about my recipe for Black Bean Burgers. I had managed to not specify the quantity of black beans. Sheesh. She’s been making them for years anyway, playing around with quantity. I am so glad she contacted me (thanks, Jen!), and invite any of you to send feedback, questions and requests for recipes using the contact form or comment box below each post.
Since it had been a while, I made them this week and was reminded how tasty and satisfying they are. I skipped the bun and served them topped with guacamole and accompanied with grilled vegetables and brown rice. Rice and beans – a complete protein combo for the ages. Delicious!
BLACK BEAN BURGERS
Yield: 4 patties
- 3 green onion tops, chopped
- 1/4 bunch cilantro
- 1 egg
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground pepper
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup corn kernels (canned or frozen)
- 1/2 rolled oats
- Heat the oven to 375°. Place aluminum foil on a sheet pan. Spray the foil well with pan release.
- Add the green onion tops and cilantro to the bowl of a food processor. Process until finely chopped.
- In a small mixing bowl, mix the egg, cumin, garlic powder, salt, chili powder and ground pepper. Add this mixture to the food processor and process to mix, scraping down the sides of the bowl as necessary.
- Add the oats to the food processor and combine until the oats are finely chopped. Whole oats should no longer be visible.
- Add the black beans and corn to the food processor. Pulse to combine so that the beans and corn kernels stay chunky.
- Divide the mix into 4 equal portions, scooping it into patties and placing them on the prepared sheet pan. Bake the patties for 25 minutes, flipping them after 15 minutes.