Vegan Black Bean Burgers with Oats
Ingredients
- 2 ½ cups canned black beans, liquid reserved
- 2 cups rolled oats, or more as needed
- 2 cups raw sunflower seed kernels
- 1 (16 ounce) package white mushrooms, stemmed and quartered
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 white onion, cut into 1-inch pieces
- 3 tablespoons chopped fresh parsley
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons salt, or more to taste
- 2 tablespoons ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- vegetable oil as needed
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Instructions
- Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
- Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
- Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
- Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.
Source
Original recipe: View Original