Serves: 9 one burger portions
Prep time: 20 minutes, total time 1 hour
If you search the posts, you’ll find another Bean and Oat burger recipe that is a little more complex and has some additional ingredients that make it less WFPB. This one is a lot simpler and healthier too. Enjoy!
Ingredients
1 small onion, diced
5 cloves garlic, diced
2 cups quick oats (you can also use rolled oats ground in a food processor)
1 can black beans or pinto beans, 15 ounce , drained and rinsed
1 can kidney beans, 15 ounce, drained and rinsed
1/4 cup veggie stock
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1/4 up ground flax seeds
Directions
Preheat oven to 350°F. Prepare a baking sheet to hold 9 burgers. Line a large baking sheet with parchment paper.
Sauté the onion and garlic for 5 minutes on stovetop, adding more stock as needed to prevent burning. Set onion mix aside.
In a medium bowl add quick oats, beans and onion mix along with the rest of the ingredients, including any left over veggie stock and pulverize with your potato masher. You can also use a food processor for this for a more finely ground burger. Make sure not to leave any unmixed pockets of oats in the burger mash.
Measure out burgers with a 1/2 cup measure. I use a plastic measuring cup that is relatively smooth, but I still have to run a knife around the edge of the cup to get the uncooked burger onto the tray. Figure out what works for your measure or simply form the burgers with your hands and place on the tray.
These burgers stay together without holding them in the refrigerator, but you can refrigerate them and cook later if you’d like. Bake for 20 minutes on the middle rack, remove from oven and flip and cook for 15 more minutes. Eat immediately or freeze or refrigerate and use them later. I love burgers with all the fixings and these are really tasty when reheated.
Enjoy!