These vegetarian chili black bean burgers are loaded with fiber, spicy flavor, and hold together super well! Vegan and gluten-free.
- 1/3 cup onion, chopped
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 1 Tablespoon flaxseed + 2 Tablespoons of water
- 1 cup gluten-free old fashioned rolled oats
- 1 can black beans, drained and rinsed (divided)
- 1 teaspoon low sodium tamari or soy sauce
- 1 Tablespoon ketchup or tomato paste
- 2 Tablespoon pepitas
- 1/3 cup fresh corn (or thawed frozen corn)
- 1 Tablespoon McCormick Gluten-Free Chili Seasoning Mix
- 1/4 cup fresh parsley
- 1 teaspoon hot sauce (optional)
- cayenne pepper, to taste (optional)
- Sauté the onions and garlic in olive oil for about 5 minutes, until the onions begin to soften. Remove from heat and let cool.
- Place flaxseed and water into a small bowl and whisk to combine. Set aside.
- Place oatmeal in food processor and process into oat flour. Then add half of the black beans, the garlic and onion mixture, the flaxseed egg, tamari, ketchup, pepitas, corn, chili seasoning, parsley, hot sauce and cayenne pepper into the food processor with the oats. Process until well mixed. Add remaining beans and pulse the machine until they’re combined into the mixture but not overly processed.
- Place mixture in the fridge for 30 to 45 minutes to set-up a bit, then shape into 5 patties. I used a 1 cup measuring cup to “cut” the burgers into a perfectly round shape. You can use a peanut butter jar lid or a large cookie cutter for this too. Or just use your hands if you’re not too concerned with the shape.
- To cook the burgers, spray a little cooking spray into a non-stick skillet over medium heat. Cook each patty for about 7 minutes on each side or until the inside of the burger is hot and the sides have turned golden brown. To bake in the oven, place the patties on a baking sheet lined with parchment paper and bake for about 25-30 minutes at 350°F degrees, flipping once through cooking.
- Makes 5 patties. If you want to freeze a few burgers for later, separate uncooked patties using parchment paper and place into a freezer safe, airtight container. They should keep for several weeks in the freezer. When ready to enjoy, let the patty thaw and then cook according to the instructions above.
Don’t forget to process the oatmeal into flour prior to adding the other ingredients and don’t skip refrigerating the bean burger mixture before forming into patties. Both of these steps are essential for getting the perfect texture.
- Category: Lunch/Dinner
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 burger
- Calories: 207
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
Keywords: spicy chili black bean burgers