Ingredients
The following ingredients have 6 Servings
- 1/2 yellow onion (roughly chopped)
- 4-6 cloves garlic (roughly chopped)
- 15 oz can black beans (drained and rinsed)
- 1 cup quick cook oats
- 1/2 cup bread crumbs*
- 1-2 jalapenos (diced)
- 1/2 cup corn
- 2 tbsp spicy brown mustard
- 1 tbsp sriracha
- 1 tbsp cumin
- 1/4 cup low sodium soy sauce (or tamari)
- 1 tbsp chili powder
- pinch of salt and pepper (plus more for topping)
- 6 burger buns
- OPTIONAL TOPPINGS: lettuce (tomato, onion, spinach, jalapeños, banana peppers, BBQ sauce, vegan ranch, etc.)
Instruction
- Add onion and garlic to a small pan over medium heat with 1 tbsp. of water. Saute until veggies start to soften.**
- Scoop cooked veggies into a blender or food processor and pulse 2-3 times until combined, but not total mush.
- Add beans to a large bowl and mash with a potato masher or fork until about half of the beans are mashed and the other half are still intact.
- Add onion and garlic mixture to the bowl as well as remaining ingredients. Stir to combine.
- Line a baking sheet with parchment paper.
- Form mixture into 6 balls and flatten into patties.*** Place patties on baking sheet and put in the freezer for at least an hour.
- If you are going to eat them right away, heat a pan over medium heat. Coat with non-stick spray and add frozen patties. Cook until browned and warmed through (about 6-8 minutes per side).
- Serve on a burger bun, in a wrap or over a salad with your favorite toppings.
- If you plan to store the patties for later: remove baking sheet from the freezer after an hour and cut parchment paper into squares. Stack patties on top of each other (with a piece of parchment paper between each patty) and place in freezer proof container. When ready to serve, follow cooking instructions above - no need to thaw patties.
