These black bean burgers are so hearty and satisfying you'll forget they're meat-free. Oatmeal helps bind the burger but also adds bulk to the patties.
- One 15-ounce can black beans, drained and rinsed
- 1 teaspoon cumin
- 4 to 6 sprigs thyme, leaves removed and gently chopped
- 1 clove garlic, finely chopped
- 1/2 cup frozen corn
- 1 packet plain instant oatmeal
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 multi-grain wheat buns, toasted
- 4 teaspoons mayonnaise
- Avocado slices
- Lettuce, shredded
For the burgers:
In a large bowl or plastic bag mash the beans, leaving a few chunks. Stir in the cumin, thyme and garlic. Stir to combine and taste to season with a pinch of salt and pepper. Stir in the corn, oats, and egg. Refrigerate mixture for 10 minutes to hydrate the oats.
In a large pan on medium heat add the olive oil and when it begins to swirl scoop out 1/4 of the mixture and drop onto the pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes, flip and cook on the other side for just 6 minutes more.
Spread the bottom of each set of buns with a thin layer of mayonnaise, top with lettuce, the patties, avocado, salsa then another bun.