Bean Burgers

These delicious, fairly simple to make burgers, make a wonderful earth friendly meal.

• 3 tablespoons olive oil, divided
• ½ cup minced onion
• 1 clove garlic, minced
• 1 ½ cup cooked beans (black, cranberry, pinto…) drained and rinsed
• 1 tablespoon chopped fresh parsley
• ½ cup rolled oats, quick or regular
• ¼ cup whole wheat flour
• 1 teaspoon paprika, or smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste

In a sauté pan, heat 1 tablespoon of the oil over medium-low heat. Add the onions and allow them to slowly soften. When the onions appear cooked, add in the garlic and cook for an addition minute, stirring to prevent the garlic from burning.

Transfer the onion mixture to a medium bowl, and add the remaining ingredients. Mix well, and add salt and pepper to taste. If the beans you are using are firm, you may want to whirl the mixture briefly in a food processor. But be careful to not lose all of the bean texture.

Cover the bowl and refrigerate for at least 1 hour, to allow the oats and flour to hydrate.

Form the bean mix into 4 to 5 patties, depending on your size preference.

Heat a skillet on medium heat, and add the remaining 2 tablespoons oil. When the oil is hot, add the burger patties. Cook for about 5 minutes on each side, or until crispy and browned.

Serve with a bun and any burger condiments you prefer.

Notes: Play around with the ingredients. You may like to add some other vegetables (finely chopped) or mushrooms. But not too much, or the burgers won’t hold together.

I served my burger with sautéed mushrooms, cheese, lettuce, and a little secret sauce (mayo, ketchup, sriracha, and sweet pickle relish)

Recipe adapted by Jane Blaisdell, 2020. Original recipe by Robin Robertson, 1,000 Vegan Recipes, 2009.