These burgers from the Oh She Glows cookbook are a go-to lunch staple for us, and can be made with lentils or garbanzo beans as well. I love how colorful and full of life they are. We usually eat them over a salad, but I have crumbled them up as taco filler as well!
I like to make things in big batches. This makes 16 smallish burgers. Sometimes I double the recipe :)
2 cans (15 oz each) rinsed black beans
2 cups grated carrots (some food processors come with a shredding attachment)
1.5 cups rolled oats, processed into a flour (I use a vitamix blender for this)
1 cup finely chopped red onion
1 cup sunflower seeds
1 cup spelt bread crumbs (optional, I use ShaSha Co.)
3-4 tablespoons Braggs aminos, to taste
2 tablespoon ground flax
1 tablespoon olive oil
Spices and Herbs:
2 teaspoon chili powder
2 teaspoon dried oregano
2 teaspoon ground cumin
.15 teaspoon fine grain sea salt
freshly ground black pepper
2/3 cup chopped cilantro
4 garlic cloves, chopped
1. Preheat oven to 350F. Line baking sheet with parchment paper. Gather your storage containers to freeze and/or refrigerate. You will need parchment paper between each layer of burgers.
2. In a large bowl, mash black beans into a paste. I use a potato masher but a fork works as well. Stir in the rest of the ingredients. Mix until well combined.
3. Wet hands slightly, then make patties by rolling into balls, packing tightly to make sure they stick together, before smashing into patty form. I divide the big batch into 2 big parts, that way I can better see how to divide each of those parts into 8 equal patties, to make 16 total.
4. Bake patties for 15 minutes on each side, gently flipping in between.
Serve: These burgers are so rich that we typically eat them over a bed of greens topped with tomatoes, avocado, and/or guacamole. For the kale hemp-seed pesto seen in the first photo of this post, you'll have to stay tuned. If you make these burgers, leave a comment to let us know how you ate yours!
These burgers are preparing to go into the freezer, although I don't know why I ever bother freezing them since we usually go through them so quickly: