Between homemade, restaurant and store-bought, these are the best black bean burgers I’ve ever tried. They’re big, thick and hearty. But most importantly, they have great flavor that even meat-eaters will LOVE! You can freeze these either before or after baking.

Ingredients:

2 cups black beans, drained and rinsed

2 cups walnuts

2 cups rolled oats

2 red onions, chopped small

4 cloves garlic, crushed

4 Tbsp vegan worcestershire

2 Tbsp tamari or coconut aminos

2 Tbsp red wine vinegar

1 Tbsp ground cumin

2 Tbsp smoked paprika

2 Tbsp water

Instructions:

1. Preheat oven to 425 F. Place the walnuts and rolled oats in a food processor and pulse 6 times. Add black beans and pulse until well mixed, but don’t over mix or you’ll have mush.

2. Put mixture into a large bowl and add remaining ingredients. Mix well with a sturdy spoon, spatula or your hands. Mixture should hold together. If it’s too crumbly add an additional tablespoon of water and give it a good mix.

3. Form 1/2 cup patties or the size you prefer and place them on a parchment lined baking sheet. Based on the 1/2 cup size patty, you will end up with 15 patties.

4. Bake for 25-30 minutes until the patties firm up and have a slightly crispy exterior.

Yields 15 - 1/2 cup patties

Note: You can freeze these either before or after baking.