Black Bean Burgers

Finally!  My husband has returned from planet Ernst & Young, and we can enjoy our family once again.  I sound so dramatic, I know.  But I really did miss Josh, and I know Landon is happy to have his play gym back.  Da Da is most fun!  That being said, we plan to completely relax and have tons of fun together these upcoming days he has off.  The last thing I want to do is fuss with dinner tonight.  Fortunately for us, I have a few of these bad boys in the freezer.

These Black Bean burgers are gluten free, healthy, and absolutely delicious.  I have tried many different recipes, but this one takes the cake.  The patties stay together perfectly, and by cooking on a cast iron skillet you get that undeniable crust that makes any burger a good burger.  Place one of these patties between your bread of choice, (I love it between toasted spelt or any sprouted grain bread) or serve on top of some fresh romaine lettuce with a dollop of guac.  You can find my go-to recipe for guacamole here. 

Black Bean Burgers

YEILD: 4

ingredients:

16 oz can black beans
1/2 red bell pepper, cut into 2 inch pieces
1/2 cup chopped onion
3 tbsp chopped cilantro
3 cloves garlic, peeled
1 egg
1 tbsp cumin
1/2 tsp kosher salt
1 tsp hot sauce
1/2 cup quick oats (use gf oats for gluten free)

directions:

Drain and rinse the black beans.  Dry the beans well with paper towels, before placing in a small bowl.  Extra moisture in the beans could prevent the patties from staying together.  Mash the beans, breaking them up with a fork and set aside.
 
In the bowl of a food processor, combine the red pepper, onions, cilantro, garlic, egg, cumin, salt, hot sauce, and oats.  Process until thoroughly combined.  Add the beans, and pulse until evenly distributed.

Form into 4 patties and divide each patty between a small square sheets of parchment paper, placing them on top of one another.  Place in a freezer-safe container or baggie and freeze at least 2 hours prior to cooking, or keep frozen until ready to use.  The black bean patties will keep for up to 6 months in the freezer. 


Recipe adapted from Skinnytaste