Once in a while I get the craving for a veggie or black bean burger. When you get the veggie patties at the market they’re either bland or overwhelmed by herbs that don’t taste appetizing. You can make your own black bean patties and control what you put in them. The consistency of these patties are just right; they’re not too soft nor dry; just perfect. I add sauteed red onions, garlic, salt, a little flour and the surprise ingredient? Ground oatmeal flour. The flours holds the patty together and when baked, the patties are slightly crispy on the outside. Sometimes I add cumin and paprika which go so so good with avocado. The recipe is easily adjustable. I can’t wait for my Vegetarian friends to try this!
This recipe makes 5 servings
- 30 ounce can of black beans no salt, drained
- 1/2 cup of all-purpose gluten-free flour
- 1/2 cup of ground gluten-free oatmeal
- 1 teaspoon of salt
- small red onion, diced finely
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- gluten-free buns
- Heat olive oil on medium heat and saute diced onions until softened and brown.
- Add garlic and cook for another minute. Set aside and cool.
- In a mixing bowl, add beans and mash with fork. Add the onion and garlic mixture, salt, and both flours.
- Form into patties and arrange on baking sheet.
- Bake patties at 325 degrees for 40 minutes. The slow cooking will reduce the moisture in the patty.
- Allow to cool for 10 minutes before serving. If you’re storing them for later, allow to cool completely before freezing in zip lock bags.