# What You'll Need:
→ Beans & Base
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup breadcrumbs (gluten-free optional)
04 - 1 large egg or flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water)
→ Vegetables & Aromatics
05 - 1/2 cup finely diced red bell pepper
06 - 1/2 cup finely diced red onion
07 - 2 cloves garlic, minced
→ Spices & Flavorings
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ To Cook
13 - 2 tbsp olive oil
→ To Serve
14 - 4 burger buns
15 - Lettuce leaves
16 - Tomato slices
17 - Sliced red onion
18 - Favorite sauces (e.g., chipotle mayo, ketchup, mustard)
# How To Make It:
01 - Mash the black beans with a fork or potato masher in a large bowl until mostly smooth, retaining some texture.
02 - Add oats, breadcrumbs, egg (or flaxseed egg), diced bell pepper, red onion, garlic, cumin, smoked paprika, chili powder, salt, and black pepper to the mashed beans. Stir thoroughly until evenly combined.
03 - Allow the mixture to rest for 5 to 10 minutes so oats and breadcrumbs absorb moisture.
04 - Divide the mixture into 4 equal portions and shape each into a burger patty.
05 - For meal prep, place patties on parchment-lined sheet and freeze for 30 minutes. Transfer to freezer bag and store up to 3 months. Thaw before cooking.
06 - Heat olive oil in a large non-stick skillet over medium heat. Cook patties 5 to 7 minutes per side until golden and heated through.
07 - Toast buns if desired. Layer patties with lettuce, tomato, sliced onion, and preferred sauces before serving.
