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–+ servings

Smokey Black Bean Burgers

Tami Kramer Nutmeg Notebook
A quick and easy recipe that is perfect for a weeknight dinner. These can be made as a double batch and frozen for future meals.
4.86 from 7 votes
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Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • skillet

Ingredients
  

  • 2 cans black beans, rinsed and drained
  • 2-3 cloves garlic, minced
  • 1 tablespoon ground flax seed mixed with 3 tablespoons water set aside
  • 2 teaspoons ground cumin
  • 1/8-1/4 teaspoon Jalapeno powder or 1/2 - 1 fresh jalapeno diced
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon Chipotle Chili powder or to taste
  • 1 teaspoon sun dried tomato powder or 1 tablespoon tomato paste
  • 1/2 teaspoon granulated toasted onion or regular onion granules
  • 1/2 cup frozen corn, thawed
  • 1 cup old fashioned oats
  • 1/2 cup fresh cilantro, chopped

Instructions
 

  • Mix the ground flax with the 3 tablespoons of water and set aside.
    In a medium size bowl mash the beans with a potato masher - don't over mash them as we are not looking for it to be smooth, just a mash with a few bits of beans still showing.
    Add all of the dry seasonings, cilantro and flax water mixture and give it a good stir to incorporate the ingredients well.
    Add the corn and oats and stir to combine.
    Make into 8 burgers.
    Preheat skillet over medium high heat and brown patties 4 at a time so as not to over crowd the pan. Cook for about 5 minutes per side or until lightly browned. Don't over cook them as they will dry out.
    If making some ahead to freeze I prefer to brown them before freezing. Wrap individually and put in a freezer safe container. They can be heated up in the microwave, in a skillet on the stove and they can be crisped up a bit for a few minutes in the air fryer too!
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