These bean burgers are amazing -- so good you'll want to double the recipe and freeze some. Canned beans work well here, since their super-soft texture and mild flavor make them very amenable to other seasonings.
Shop the Story
Letting the bean mixture and the patties rest for a few minutes helps keep the burgers from falling apart. If you have time, you can put the patties in a container with a tight-fitting lid and refrigerate them for an hour (or up to a day), or freeze for up to a month; let them return to room temperature before cooking.
2 cups cooked (or drained canned) white, black, or red beans, or chickpeas, or cooked lentils 1 medium onion, cut into chunks 1/2 cup rolled oats, or more as needed 1 tablespoon chili powder Salt and freshly ground black pepper Bean cooking liquid or water as needed 2 tablespoons olive oil, plus more as needed
My books include the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6), where I provide all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.