Black Bean Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 stalk, large (11"-12" long) Celery, raw 1 cup, pieces or slices Mushrooms, fresh 1 can Beans Black Low Sodium Bush's, rinsed and drained1/2 cup Brown Rice, long grain 1/2 cup Oat Meal (Quaker Oats - Old Fashioned - dry) 1 Tbsp Nutritional Yeast Flakes2 tsp Braggs Liquid Aminos (by MVIGIRL) 1/4 cup Ketchup, Heinz 1/8 tsp Pepper, red or cayenne 1/8 tsp Pepper, black 1 Tbsp Bob's Red Mill Whole Ground Flaxseed Meal3 Tbsp water
1. In non-stick skillet, cook celery and mushrooms
over medium-high heat until softened.
2. In small bowl, combine ground flaxseed and water,
stir, let set until consistency of egg white.
3. In large bowl, mash beans with potato masher. Add
oatmeal or rice and mash together. Add cooked
celery and mushrooms, nutritional yeast, Braggs,
pepper, and ketchup. Stir together, then stir in
flaxseed mixture. If the mixture is too goopy, add
more dry oats.
4. Shape into 4 patties. Place on a cookie sheet
covered with parchment paper. Bake at 350
degrees for 10 minutes, flip, bake 10 minutes on
the other side. (Dot with liquid smoke, optional.)
Even better when cooked on the charcoal grill!
Serving Size: 4 burgers
over medium-high heat until softened.
2. In small bowl, combine ground flaxseed and water,
stir, let set until consistency of egg white.
3. In large bowl, mash beans with potato masher. Add
oatmeal or rice and mash together. Add cooked
celery and mushrooms, nutritional yeast, Braggs,
pepper, and ketchup. Stir together, then stir in
flaxseed mixture. If the mixture is too goopy, add
more dry oats.
4. Shape into 4 patties. Place on a cookie sheet
covered with parchment paper. Bake at 350
degrees for 10 minutes, flip, bake 10 minutes on
the other side. (Dot with liquid smoke, optional.)
Even better when cooked on the charcoal grill!
Serving Size: 4 burgers
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 466.3 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 7.9 g
- Protein: 9.3 g
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