Iivo’s Black Bean Burgers (Vegan)

3 C. (or 2 cans) cooked black beans (rinse and drain well if using canned)

1 large onion, quartered

1.5 C. rolled oats (maybe more if too wet)

Juice from 1 fresh lime

1 Tbsp. chili powder

1 Tbsp. Emeril's burger seasoning (or the cauliflower seasoning from the black bean taco recipe)

1-2 tsp. organic no-salt seasoning (Costco blend of 21 organic seasonings)

SPG, to taste

NOTE: If doubling, in the interest of space in your food processor, make as individual batches.

1) Pulse onions lightly in the food processor to begin dicing. Add other ingredients, then pulse until mixture is chunky but not pureed. Mixture should be moist but not wet. 

2) With slightly damp hands, shape mixture into patties. They will cook better if they are flatter. (And they will spread out some as they sit, so don't make them too big!)

3) Refrigerate at least 30 minutes.

4) In a large non-stick skillet cook burgers over medium to medium-high heat until burgers are lightly browned and cooked through. You want to cook them slowly so they will cook through and not be mushy inside.

5) Serve burgers with lots of condiments and toppings just like regular beef burgers.

Our favorites toppings:

Vegan mayo (I sub with avocado slices to avoid extra oil)

Mustard

Ketchup

Onion

Pickle

Tomato

Colored pepper slices

Sliced jalapeños 

Lettuce (We like to end with lettuce as the top "bun"!)

NOTE: I have also served this as a patty with seasoned brown rice pilaf and grilled or roasted veggies, topped with a sauce made from 2 cloves minced garlic, 2 Tbsp. tahini, 1-2 Tbsp. fresh lime juice, raw honey, hot water to thin. When served this way, you can prepare them thicker and they can be a little softer inside.

This recipe has been modified slightly from this original recipe for Five-Ingredient Veggie Burgers from Forks Over Knives.