It would give me another use for my food processor again. And, the best thing I love about this recipe is that you can make a bunch, and store in the freezer until you are ready to make a burger. They freeze extremely well.
Freeze Ahead Black Bean Burgers
Makes about 12-13 burgers
- 2, 16 oz. cans black beans, rinsed and drained well. Pat dry with paper towel.
- 1 small red pepper (if large pepper, use a little less), cut in large pieces
- 1/2 a bunch of fresh cilantro
- 4 chipotle peppers in adobo sauce, with 2 tsp. of the adobo sauce
- 1/2 a yellow onion, sliced
- 2 eggs
- 1 1/4 cups quick cooking oats (use GF oats to make GF recipe)
- 4 cloves garlic
- 2 tsp. dried cumin
- pinch of salt
- 1 Tbsp. olive oil, for cooking
- Rinse and drain the beans. Make sure to dry well. Excess moisture in this recipe makes the burgers too liquidy.
- Put all of the ingredients in a large food processor, and blend together! If you do not have a large food processor, you can use a smaller one to blend all of the ingredients except the beans. You can mash the beans with a fork, and then stir the ingredients together.
- Chill the mixture for about 30 minutes to help firm so you can make into burgers.
- Next, line a large plate or baking sheet with wax paper or plastic wrap. Spoon out the plate like you are making large cookies.
- Cover with another sheet of plastic wrap and freeze until you are ready to make the burgers. **I recommend freezing in a plastic freezable container if you are not going to make that night or the next day.
- To cook: Heat a large saute pan with 1 Tbsp. olive oil on medium. Add the burgers still frozen to the pan. Cooked uncovered for about 6-8 minutes per side. Flip when they become firm enough to put the spatula underneath.
You could serve on some whole wheat buns, or just eat it by itself. I prefer it on top of a salad with some avocado! Yum!
The next day, I brought it to work with a side of Brussels sprouts.