My only new Summer creation, pretty simple and I’m sure there are many various out there but I have found the key to black bean burgers is to roast your beans! Otherwise you often get a mushy burger. I love cilantro, lime and smokey flavours, especially off a bbq. I used an Asian chilli paste that is thick and mild. I think you could pick some up almost anywhere. These burgers freeze well but do not fully thaw them before cooking or I find they will crumble.
2 cups Black Beans, cooked or from a can
1 cup Rolled Oats
1 large Egg
1 red onion, grated
1 tablespoon red chilli paste (mild type)
1 bunch fresh Cilantro, chopped
1 teaspoon ground Cumin
1 Lime, zested
1 teaspoon Smokey Paprika
1 teaspoon Pink Salt
Splash of Olive Oil
Spread the black beans out of a baking sheet and bake at 350 degrees for 10-20 minutes. We are looking to dry them out a bit so not to have a mushy burger. If you prepared your own beans they are likely already less moist then a canned type so this baking time depends on what you start with but use your judgement.
Pulse Oats in a food processor. Add ¾ of the toasted beans and pulse some more. Add a generous splash of olive oil and red onion then pulse. Add Egg, Chilli Paste and remaining ingredients and pulse some more.
Remove from the processor and add the remaining ¼ of the toasted beans.
Form into patties and place on a baking sheet in the refrigerate for at least an hour.