Cooking with Sensei – Black Bean Burger

Are you looking for a change up on the usually beef or turkey burger? Try this awesomely simple black bean burger! This burger will supply enough protein and satiate you the same as a burger made the traditional way.

I love this burger and I don’t even need the bread bun because it would just add extra carbs, instead I used Boston lettuce as the Bun..

Ingredients

1 1/3 cups rolled oats (old fashioned oats) (use certified gluten-free oats to assure that the burgers are gluten-free)
16 ounces black beans (1 can, well drained)
3/4 cup salsa low sodium
1 tablespoon soy sauce (or 1/2 teaspoon salt, optional)
1 1/4 teaspoons mild chili powder
1/4 teaspoon chipotle chile powder (more or less, to taste)
1/2 teaspoon garlic powder
1/2 cup corn kernels (fresh or frozen and thawed) optional

Instructions

  1. Place the oats in a food processor fitted with an S-blade and pulse 5 or 6 times until they are partially chopped (some will be powder, some will be whole.) Add all ingredients except the corn and pulse until most of the beans are blended.
  2. Pour bean mixture into a bowl and stir in the corn. Cover and refrigerate for about 15 minutes.
  3. Preheat oven to 375F. Line a baking sheet with parchment paper. Form bean mixture into six patties. Bake for 20-30 minutes, being careful not to overcook and dry them out. They’re done when the outside is beginning to get crispy and they hold together well.