For a great midweek meal, these meatballs are baked in a sweet sauce. My kids adore them. Add rice or potatoes if desired.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 15 |
| Yield: | 15 burgers |
Ingredients
- 2 ½ cups canned black beans, liquid reserved
- 2 cups rolled oats, or more as needed
- 2 cups raw sunflower seed kernels
- 1 (16 ounce) package white mushrooms, stemmed and quartered
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 white onion, cut into 1-inch pieces
- 3 tablespoons chopped fresh parsley
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons salt, or more to taste
- 2 tablespoons ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- vegetable oil as needed
Instructions
- Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
- Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
- Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
- Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.
- You can use cooked dried black beans instead of canned.
- Leftover burgers can be pan-fried in about 2 tablespoons oil to reheat.
- This is a large batch. If your family is small, then make a half batch, or you can use half of the batch for burgers, and the other for “meatballs.”
Reviews
We love it, I put some smoked Peprika, and a handful of baby spinach. These hold together great. The taste is amazing.
I made this almost exactly as written. I used an ice cream scoop and got 18 good sized patties. I formed them on parchment paper and froze them. I have since cooked them and they are nice and moist on the inside, crunchy delicious on the outside. I did use a beautiful orange bell pepper instead of green. Next time I would only use one tablespoon black pepper. My feeling is people can spice this up to their liking when they eat it. I fed this to my 93 year young client and she loved it!!! I made these and froze them for a quick and easy meal for my daughter to prepare (she is a new mom) and apparently oats are some kind of magical food for new mothers! Next batch I will make for her I will include a qty of brewers yeast (also magical for new mothers). I would personally grind the oats and seeds first, keeping the bowl of the food processor dry, then the wet ingredients. I did add additional ground up oats and the mixture was still very wet – the veggies were very high moisture – but freezing them was great. This was delicious!!!
I’ve never been able to make a bean burger until now. This recipe held together surprisingly well, cooked decently and the flavor is okay. Ohh and it uses no egg. I halved the entire recipe and it made 7 fairly large burgers. Next time I will need to add more seasonings to make it more flavorful but overall I think this is a great bean burger recipe. Especially since I’m technically still a beginner and actually was able to pull this off without problems. Thank you to the contributor.