Here's What You Need:
- 15 oz can of black beans (drained)
- 1 medium onion, cut into hunks
- 1 TBS chili powder
- 1 egg
- 1 cup rolled oats
- salt/pepper to taste (I don't add any)
- 1 TBS olive oil
Here's What You Do:
- Put all ingredients except olive oil in food processor & pulse until chunky, but not purreed. Add water 1 TBS at a time if it is too dry or not sticking together--should be moist, but not wet.
- Let rest in the fridge for a few minutes (I like it to be really cold & usually mix together around lunch & let set in fridge until dinner).
- With wet hands, shape into patties & refridgerate for 15-20 minutes.
- Heat large skillet & add oil to coat the bottom of the pan. When hot, add patties & cook until browned on one side--about 5 minutes. Turn carefully & cook other side unil firm & browned, about another 5 minutes.
Here's What I Have Learned That May Be Useful:
- Makes 5 large patties or 6 smaller ones. The cooked patties freeze beautifully.
- The egg was not part of the original recipe, I added it to help it stick together better. I have NEVER had to add any water to these & mine always seem a little runnier than I would like. Perhaps if I was patient & really rinsed & dried the beans well I wouldn't need the egg? Experiment as you see fit.
- As has previously been made quite clear, I am lazy. As such, I don't ever "shape into patties," mostly because it would gross me out. I just spoon the goop onto the skillet & use the spoon to quickly shape/smoosh.
- I have a large electric skillet & it works great for these so that I can cook all of the patties at the same time & not have any sitting getting cold.
- As mentioned, this makes a killer taco burger (inspired by the one at Hickory Park for all of you central Iowa folks). I put a dallop of fat free greek yogurt, a slice of cheese, a few black olives, lettuce & a smear of salsa on mine. Sometimes I toss a couple of baked tortilla chips on top of the stack if I'm feeling crazy.