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Black Bean Patties

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 Servings
Course: dinner, lunch
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked Black Beans drained and rinsed (about 2 cans)
  • Oil
  • 1 cup Onion diced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • ¼ tsp Paprika
  • ½ cup Ground Oats Oat Flour, or Breadcrumbs
  • ½ cup Cheddar Cheese shredded (Can be omitted, if desired)
  • 2 Eggs See notes for vegetarian or vegan options
  • 1 Tbsp Worcestershire or Steak Sauce See notes for vegetarian or vegan options
  • 2 Tbsp Ketchup
  • Salt to taste
  • Pepper to taste
  • Optional - Buns or Sliced Bread for serving

Method
 

  1. Preheat the oven to 325° F.
  2. Pat black beans with a kitchen towel and place beans on a baking sheet in an even layer and bake for 15 minutes or until dried a bit.
  3. Meanwhile, heat 1 Tbsp oil in a small pan and add onions. Sauté until onions are soft and translucent, about 3-4 minutes. Add a pinch of garlic powder and continue cooking for about 30 seconds more.
  4. Add onions to a blender, food processor, or large mixing bowl. Add cumin, chili powder, garlic powder, paprika, oats, cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper and mix or blend until completely combined.
  5. Add in black beans and pulse until combined but not completely pureed. Leave some larger chunks of black beans.
  6. Increase oven temperature to 375° F and place bean mixture onto a parchment lined baking sheet in about ½ cup portions. Flatten to create a patty shape.
  7. Bake at 375° F for 20 minutes, flip and then bake for an additional 20 minutes.
  8. Serve with steamed vegetables, on buns, or as a patty melt. Enjoy!

Notes

Worcestershire sauce is not vegetarian or vegan and can be replaced with your favorite condiment like steak sauce, barbecue sauce, or any other savory condiment you love.
Egg substitute - omit the eggs and substitute with flax eggs, or ⅓ cup cooked and smashed sweet potato, or simply add up to ¼ cup water. Sweet potato is recommended but you can use any substitution you prefer. 
For Freezing - Place in an airtight container and place in the freezer for up to 3 months. Thaw in the refrigerator and cook or cook from frozen in the microwave or oven until heated through. These can also be frozen raw and cooked as directed, if desired.