Black Bean Burgers

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These easy-to-make, delicious black bean burgers are totally plant-based.  You will love them.  Be sure and make an extra batch to keep in your freezer for a quick lunch.  Full of protein with heart healthy flax and walnuts, they can’t be beat!

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Just blend, combine, scoop onto a baking sheet, flatten into patties and bake. For No-Oil version, omit spraying the parchment.  It does stick some, the best option would be to use a silicon pad.

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This Bakon Hickory Smoked Dried Torula Yeast is a key ingredient and does not replace well with other hickory seasonings–the flavor just can’t be duplicated, so be sure and use this product if you can; it is well worth having in your pantry–also delicious in baked beans.

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Be sure and follow the directions to cover while cooking–you don’t want them to be hockey pucks, just tender moist burgers!

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Black Bean Burgers

Servings - 6-8 patties
Prep Time –15 minutes
Cook Time – 40 minutes
Ingredients:
For Blender:

1/2 cup cooked black beans, drained

1/2 cup water

3 tbsp flax meal

1 tbsp nutritional yeast flakes

1 tbsp Bakon Hickory Smoke Seasoning

2 tbsp soy sauce

2 garlic cloves or 1/2 tsp garlic powder

1/4 tsp salt and cumin

1/8 tsp ground celery seed

 

For Mixing Bowl

1 cup quick oats

2/3 cup ground walnuts

1/2 cup minced onion

Instructions:
  1.  BLEND first group of ingredients until smooth.
  2.  POUR blended ingredients into mixing bowl with last 3 ingredients and MIX well.
  3.  PLACE parchment paper on a cookie sheet and spray with nonstick spray.
  4. FORM patties and place on parchment. Spray lightly with nonstick spray. COVER tightly with foil. An optional step is to put an additional piece of parchment over the patties before adding the foil.
  5. BAKE at 350° for approximately 40 minutes, turning patties over after 20 minutes, being sure to cover again.
  6. Let them stand for a few minutes before serving.  Delicious on whole-wheat buns with all the trimmings.

 

Notes: