# What You'll Need:
→ Beans & Base
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup breadcrumbs (gluten-free optional)
04 - 1 large egg or flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water)
→ Vegetables & Aromatics
05 - 1/2 cup finely diced red bell pepper
06 - 1/2 cup finely diced red onion
07 - 2 cloves garlic, minced
→ Spices & Flavorings
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
→ Cooking
13 - 2 tbsp olive oil
→ To Serve
14 - 4 burger buns
15 - Lettuce leaves
16 - Tomato slices
17 - Sliced red onion
18 - Preferred sauces (e.g., chipotle mayo, ketchup, mustard)
# Directions:
01 - In a large bowl, mash black beans with a fork or potato masher until mostly smooth with some texture remaining.
02 - Add oats, breadcrumbs, egg or flaxseed egg, bell pepper, onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix thoroughly until well incorporated.
03 - Let the mixture rest for 5 to 10 minutes to allow the oats and breadcrumbs to absorb moisture.
04 - Divide the mixture into 4 equal portions and form each into a burger patty.
05 - Place patties on a parchment-lined baking sheet and freeze for 30 minutes to firm up. Transfer to a freezer bag and store up to 3 months; thaw before cooking.
06 - Heat olive oil in a large non-stick skillet over medium heat. Cook patties 5 to 7 minutes per side until golden brown and heated through.
07 - Toast buns if desired, then assemble with lettuce, tomato, sliced onion, and preferred sauces.
