These black bean burgers are loaded with fiber AND flavor. And, with one easy trick, these veggie burgers are mush-free!
Course Dinner, Lunch, Main Course
Keyword Black Beans, Burgers, Vegetables, Vegetarian
Prep Time 15minutes
Cook Time 25minutes
1smallpoblano pepperchopped fine
4largebutton or crimini mushroomschopped small
115 oz canblack beans
½cuprolled oatsdried, not instant
To 450F degrees.
Saute onion, pepper, garlic, and mushrooms until soft and most of the moisture from the mushrooms has evaporated. This should take about 10 minutes on medium heat.
Pulse 1/4 can of black beans in a food processor until smooth. You may need to add a couple of tablespoons of water to get the beans moving in the food processor. Rough chop the rest of the beans.
In a large bowl, add onion mixture, black beans (both blended and chopped), brown rice, oats, cheese, cilantro, chili powder, cumin, and salt. Stir well to combine.
Divide the bean mixture into 6 equal sized patties. I like to use my large disher scoop for this!
Cook on a baking sheet in a 450F degree oven for 7 minutes; flip burgers and cook for another 8 minutes.
These burgers are best if they cool in the refrigerator for at least 4 hours (overnight is better!) before reheating & eating. Reheat in the microwave for 2 3 minutes; or in a 400F degree oven for about 10 minutes. If you can't wait, they will taste great without the rest however the texture will be slightly soft.
Serve with your favorite burger toppings. Since this has a bit of Southwestern flair, avocado or guacamole make great topping options.
I like cooking brown rice in my Instant Pot because it's much quicker (about 20 minutes vs. 60!) You can also substitute any cooked whole grain for the brown rice. Wheat berries, farro, and barley would all work here!
Make these vegan by substituting the cheese for vegan cheese. Or leave it out all together. It's mainly there for extra flavor!