No need for faux meat when you have this delicious, healthy bean burger recipe. It’s been my go-to for years and I’ve yet to find another recipe I love more.
Make a double batch and freeze them individually so you always have a quick “freezer” burger ready to go.
makes 4 burgers
Make a “flax egg” by combining the flaxseed and water in a small bowl. Set aside.
In a large fry or sauté pan, sauté the onion and olive oil with a sprinkle of salt and pepper over medium low heat until onions are soft, about 5 minutes. Once soft, transfer the onions to a large mixing bowl keeping some of the oil in the pan. Set the pan aside.
Add the black beans, oats, nutritional yeast, garlic powder and oregano to the mixing bowl with the onions. Stir together and add in the flax egg. Using a masher mash the bean mixture very well until most of the beans are mashed leaving some intact for texture.
Using your hands form the mixture into 4 patties and place them back in the pan with the oil you used to cook the onions. Heat them on medium low heat until they are warmed throughout and a bit crispy on each side – about 10 minutes per side.
Top with your favourite burger toppings and serve.
TIPS & NUTRITION
Use a lettuce bun for a gluten free option or enjoy it on its own with roasted veggies and a baked potato on the side. They’re also great broken up over a salad or with fresh cut, oven baked fries.
They’ll keep in the fridge for up to 3 days or freeze them individually for up to 3 months.
If you’d like to cook them on the grill instead of the pan, prep them into patties and then put them in the fridge for 30-45 minutes so they stick together better on the grill.