Time 1h15m Yield 15 Number Of Ingredients 15 Steps:
Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl. Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape. Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper. Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. Spoon ‘burger-sized’ mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
Time 35m Yield 5-6 serving(s) Number Of Ingredients 13 Steps:
Heat a nonstick frying pan over medium heat until hot. Add the oil and when it is warm, add the onion. Stir-fry for 5 minutes. Add the jalapeno peppers and cook for another 2 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes, stirring occasionally. Turn off heat and stir in the chili powder, ground cumin and oregano. Remove from heat and set aside to cool. Meanwhile, rinse and drain (several times) the black beans and then put them into a large mixing bowl. Roughly mash the black beans with a potato masher or a fork. Add the uncooked oats and stir to combine. Add the cooked onions and stir to combine. Add the eggs,cilantro (more or less depending on how much you like cilantro), salt and pepper. You can add a bit more pepper if desired. Mix well and form into patties. They are easier to fry if you make a smaller size pattie and use a smaller hamburger bun. Heat a frying pan over medium-high heat and cook 4-5 minutes on the first side, or until well browned. Carefully flip over the burgers and cook about 3 minutes on the second side. Like most vegetarian burgers, they can crumble, so extra care needs to be taken when frying them. Serve with your favorite garnishes.
Time 15m Yield 4 servings Number Of Ingredients 14 Steps:
Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent. Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat. In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats. Mix and form four patties. Place in freezer for 30 minutes to set. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway. Use patties to create your dream veggie burger. Enjoy!
