Gluten-Free Vegan Black Bean Burgers

Name: Gluten-Free Vegan Black Bean Burgers
Yield: 10
Ingredients: 2 cans black beans, drained, rinsed, and patted dry; ¼ cup oats, gluten free if preferred; ½ cup walnuts; 1 poblano pepper, roughly chopped; ½ medium onion, roughly chopped; ½ lime, juiced; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon cumin; 1 teaspoon fresh parsley; salt and pepper, to taste; olive oil, for cooking - optional

Recipe by Cindy Newland from tasty.co

Meal

Ingredients

10 servings

•

2 cans black beans, drained, rinsed, and patted dry
•

¼ cup oats, gluten free if preferred
•

½ cup walnuts
•

1 poblano pepper, roughly chopped
•

½ medium onion, roughly chopped
•

½ lime, juiced

•

1 tablespoon onion powder
•

1 tablespoon garlic powder
•

1 teaspoon cumin
•

1 teaspoon fresh parsley
•

salt and pepper, to taste
•

olive oil, for cooking - optional

Instructions

Preheat the oven to 325 degrees.
Spread beans on a lined baking sheet and bake for 15 minutes until slightly dried out. Reserve ½ cup black beans.
In a food processor, combine the remaining beans, lime, onion powder, garlic powder, cumin, and parsley. Pulse until mixture comes together. Remove from processor and set aside.
In a food processor, combine poblano, onion, oats, and walnuts. Pulse a few times until you reach your desired consistency. I prefer a chunky texture, so I only pulse a couple of times.
In a large bowl, combine the bean mixture, oat mixture, the reserved ½ cup black beans, salt, and pepper. Stir until well combined.
Using a large cookie or ice cream scoop, scoop the mixture, and form into patties. I used 2 scoops per patty. Place patties on a parchment or waxed paper-lined tray and freeze for one hour.
In a non-stick or cast-iron skillet, heat 1 tbsp olive oil over medium heat. Place two frozen patties in a skillet and cook for approximately 4 minutes on each side. Cook remaining burgers, adding a little oil each time.
Assemble with desired toppings/bun and serve.