Recipe by: Rita R.
Ingredients
- 1-15 oz can of organic black
- 1 clove of garlic (optional)
- 1 cup of rolled oats (quick is fine)
- 1 T. Gilroy Garlic Balsamic
- 1 T. Ruby Red Onion Balsamic
- 1/2 onion
- 1 T. “Showstopper” seasoning from Local Spicery
- 1/2 tsp. Persian Lime Pepper seasoning from Local Spicery
Directions:
- Drain the can of beans, rinse them, then drain them again
- Spread on a parchment-lined pan or cookie mat and bake at 375 degrees until dry, stirring every 5-7 minutes until dry.
- In a food processor process remaining ingredients until oats and onions are very fine, then pour into a bowl.
- Add the dried black beans from earlier to the bowl, and stir gently with a wooden spoon
- use an ice cream scoop to drop the mix onto the original lined pan or cookie mat from earlier, then flatten them to make your bean burger patty
- bake at 375 degree oven until your desired crispness, flipping and flattening again 5-7 mins into cooking
Notes:
- The secret to these being so good is drying the beans prior to mixing. They aren’t mushy like most black bean burgers.
- Great on your favorite bread, as a side or a lettuce leaf….drizzle with your favorite California Balsamic!
- Re-heats well in the air fryer