Wonderfully spiced, easy, and delicious, plus gluten-free and vegan to boot, these burgers make a perfect spring or summer meal to serve to your vegetarian and meat-eating friends alike. Pairs perfectly with mango and cucumber salsa.
Adapted from this recipe
Yield 5-7 burgers
2 tablespoons of olive oil
1 medium onion, finely diced
2 cloves of garlic, crushed
2 cans of cooked black beans, drained and lightly washed
1 tablespoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of mild chili powder
1 teaspoon of salt
2/3 cup of rolled oats (gluten-free if necessary)
1 cup of fire-roasted corn, thawed if previously frozen
Buns (gluten-free if necessary), tomatoes, avocado, lettuce, and other veggies, for serving
Preheat the oven to 350 degrees. Lightly grease a baking sheet with a little olive oil and set aside.
Meanwhile, heat the olive oil in a saute pan over medium heat. When hot, add the onion and a pinch of salt and saute until soft, about 5 minutes, then add the garlic and saute for a minute more. Add 2 cups of the black beans, cumin, paprika, chili powder, and salt, and cook for one or two minutes longer to allow all of the flavors to mingle.
In the bowl of a food processor, pulse the oats until crumbly, about 30 seconds, then add the sauteed onion/black bean/spice mixture and pulse until everything is combined, but not mushy. Fold in the remaining cup of black beans and the fire-roasted corn, then taste and adjust seasonings if necessary.
Form the mixture into 5-7 patties, then place on the prepared baking sheet. Bake in the preheated oven for 15 minutes, then flip and let cook for another 15 minutes on the other side. Let cool for a few minutes before serving with buns, vegetables, and mango and cucumber salsa.