This recipe was published in the Food section of the Milwaukee Journal Sentinel at the beginning of this month. It is from Sarah Matheny's new book, "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love".
I love black bean burgers and this was one of the better recipes that I have tried for them. Nate even said, "This is one of the better meatless burgers I have had". Mags ate a few bites but much preferred the sweet potato fries we had on the side.
Better-Than-Ever Black Bean Burgers (Makes 4)
1 can (14 oz) black beans, rinsed and drained
1/2 cup old-fashioned rolled oats
1/2 cup chopped mushrooms (we used baby portabellas)
1/3 cup minced onion
1 1/2 tsp minced garlic (we used 2 cloves)
1 1/2 tsp lemon juice
2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp ground cumin
1/2 tsp salt
1 TB nutritional yeast (also called brewers' yeast - we got ours at the bulk bins at Outpost)
1 TB tahini
Place black beans in a large bowl and mash with a fork to a chunky consistency. Grind oats into a coarse flour using a blender or food processor. Add to bowl with beans along with remaining ingredients. Combine until a thick batter is formed.
Place bean mixture in refrigerator to chill and allow flavors to meld for at least 20-30 minutes.
Place a large skillet coated with vegetable oil spray over medium-high heat. Divide bean mixture into four portions and form into patties. Place patties in skillet and cook 6-7 minutes per side until patties are crisp and lightly browned. As an alternative, bake burgers in preheated 350 degree oven 15-20 minutes per side.