Smoky Black Bean Burgers
These hearty veggie burgers are packed with nutritional goodness from black beans, walnuts, and kale. This recipe works really well for meal prep. I like to double the recipe and freeze the leftovers.
Prep Time – 20 minutes
Cook Time – 25 minutes
Servings – 6
Ingredients:
2 15oz cans black beans, rinsed and drained
¾ cup walnuts
¼ cup GF rolled oats
½ red onion, diced
1 ½ cups kale, finely chopped
1 jalapeno, diced (optional)
2 cloves garlic, minced
1 flax egg (1 tbsp flax meal, 2.5 tbsp water)
2 tbsp tomato paste
1 tbsp tamari or coconut aminos
2 tsp paprika
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
2-3 tbsp avocado oil for cooking
Directions:
1. Preheat oven to 375F.
2. In a small bowl, combine flax meal and water. Set aside to thicken for 5 minutes.
3. Heat 1 tbsp of oil in a pan over medium heat. Add the red onion, jalapeno, and garlic and sauté until slightly translucent (about 1-2 minutes). Add the kale, tomato paste, tamari, paprika, cumin, and chili powder and sauté for 1 more minute. Remove the mixture from the heat and set aside.
4. In a food processor, grind walnuts into a coarse breadcrumb texture.
5. Add half of the black beans, the onion mixture, and the flax egg to the food processor. Pulse until well combined but not completely smooth. Remove blade and fold in remaining black beans and rolled oats. Taste mixture and adjust seasonings as needed.
6. With wet hands, evenly divide the mixture into 6 patties.
7. Wipe the pan clean and heat 1 tbsp of oil over medium heat. Once sizzling, add burgers to pan. Cook for 2-3 minutes per side or until a crust forms, carefully flipping. Remove from the pan and place on a parchment-lined baking sheet.
8. Bake burgers at 375F for 10-12 minutes until browned and slightly firm to the touch.
9. Store leftovers in the fridge for up to 5 days or freeze.