These vegan black bean burgers with oats have a hearty texture and Latin flair, thanks to cilantro, lime, and cumin. Great in a bun or bunless.
- 3 tablespoons extra virgin olive oil, divided
- 1 small red or yellow onion, finely diced
- ½ teaspoon sea salt, divided
- 2 medium garlic cloves, minced
- ½ cup rolled oats
- ½ cup walnuts
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- One 14-ounce can of black beans, drained and rinsed (or 1 ¾ cups cooked beans)
- 2 handfuls cilantro leaves, roughly chopped
- 1 tablespoon freshly squeezed lime juice (about ½ lime)
- Burger buns, guacamole, lettuce and tomatoes, for serving (optional)
- Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion and ¼ teaspoon salt. Stir and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Set aside.
- In a food processor, combine the oats, walnuts, cumin, paprika, pepper, and the remaining ¼ teaspoon salt. Blend until the mixture turns into a fine meal. Then add the beans, cilantro, lime juice, and cooked onion (reserve the skillet). Puree on high speed, stopping to scrape down the sides often as the dough will be quite thick, until a chunky paste forms.
- Divide the dough into 5 or 6 pieces and, using your hands, shape into round burger patties.
- Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers until browned and crisp, about 4 minutes, then flip and cook for 4 minutes more.
This recipe has been updated from its original January 2018 version.
- Serving Size: 1 burger patty
- Calories: 187
- Carbohydrates: 12.3 g
- Fiber: 3.7 g
- Protein: 5.6 g
Keywords: black beans, oats, burgers, walnuts, vegan