Juicy black bean burger patties Perfect for the grill!
– 1 can black beans (240-250g drained)
– 1 large onion
– 5 mushrooms
– 2 tbsp. ketchup
– 150g cooked brown rice (approx. 0.5 cup/1 dl. dry rice)
– 40g oat flour (blended oats, gluten free if desired)
– 1 tsp. garlic powder
– 2 tsp. paprika
– 1 tsp. smoked paprika
– Salt & Pepper
Finely chop the onion and mushrooms.
Cook the mushrooms on a dry pan for approx. 5 minutes. Then add the onion to the pan and cook it for approx. 5 minutes until there is no more liquid coming out of the mushrooms and onion.
Drain and rinse the black beans and pat them dry.
Pour the black beans in a bowl and mash the them with a fork or a potato masher.
Add all the other ingredients to the bowl of mashed black beans and mix well.
Form the mixture into burger patties (I usually make 4 patties of this batch)
Let the patties sit in the fridge for 15-30 minutes.
Heat up a pan or grill and fry the burgers on medium-high heat for approx. 2 minutes on each side. Reduce the heat and fry them additionally 5 minutes on each side (if you don’t have a non-stick pan you might need to add a little oil to the pan)
Serve with your favorite burger fixings
For a Mexican twist serve with salsa and guacamole (and tortilla chips for some crunch)