Black Bean Burgers

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

Heat oil in a skillet over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes. Add mushrooms and garlic, reduce heat to medium, and cook, stirring frequently, for 12 minutes, or until tender (mixture should be moist, with no excess liquid from the mushrooms in the pan). Set aside.

Meanwhile, mash beans in a large bowl using a potato masher or a food processor (the consistency should be smooth and paste-like, with the occasional whole bean). Add mushroom mixture to beans and mix well. Stir in walnuts and oats. Season to taste with salt and pepper.

Using a ½-cup measuring cup, scoop out ½ cup of the mixture, pressing against the side of the bowl. Press the top of the mixture in the cup using a small spatula or the back of a spoon. Invert cup over the baking sheet and use the spatula to ease the mixture onto the sheet. Press into a compact burger shape that is about ¾ inch thick. Measure and form remaining mixture into patties.

Bake for 30 minutes, or until firm. Let stand for 7 minutes.

TO SERVE

Place patties in buns and garnish with desired sauce and condiments, or wrap in lettuce cups and serve with Peanut Sauce.

TO USE

If you have patties left over, you have instant stuffing for wraps and burritos, or for baking stuffed squash, tomatoes, or bell peppers.

TO STORE

Patties will keep tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months.

PAT’S TIP: This is perhaps the best “burger” recipe I’ve ever developed, not only because of its luscious flavor and texture but also because it holds together so well. Burgers are great, but if you’re pressed for time, this mixture also makes a perfect vegan loaf. Press into a lightly oiled loaf pan (9 by 5 by 3 inches) and bake for 50 minutes, or until firm. Let stand for 7 minutes before slicing. Serve with any of the sauces listed above. Makes six to eight servings.

Makes 6 Patties

Ingredients

  • 2 tablespoons extra-virgin avocado oil

  • 1 medium onion, chopped

  • 4 cups your favourite mushrooms, chopped

  • 2 cloves garlic, finely chopped

  • 2 cups cooked or 1 (19-ounce) can black beans, drained and rinsed

  • 1 cup finely chopped walnuts

  • 1 cup rolled oats, spelt flakes, or cooked rice

  • Sea salt and pepper

  • 6 hamburger buns or lettuce cups

Garnish (optional)

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.

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