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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.
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.
Makes 8 burgers
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
See the full recipe (and save and print it) here.
Photo by Romulo Yanes
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