Santa Fe Black Bean Burger

The black bean burger...a great go-to meal on the fly. When you need a delicious healthy meal fairly quick without breaking the bank, this is a great recipe. Black beans are a staple in my pantry, they are a great basic item to have handy. Full of protein, fiber and flavor with a few spices added. Nothing here to weigh you down and you will be completely satisfied! I've also paired this burger on top of a bed o quinoa and let me tell you it was so good! I try to limit breads and figured it  would work great and it did. For show I have it paired on a thin burger bun, or sandwich thin as it's really called. You could also place a patty on top of some leafy greens for a really fresh take on the recipe. Anyway you have it, this is an awesome and simple burger to pull together in a cinch! 

Santa Fe Black Bean Burger

Ingredients

• 1 can (14 oz) organic black beans, drained and rinsed
• 1/4 cup oats (I use GF)
• 1/4 cup whole wheat flour, or flour of choice*
• 3/4 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon himalayan salt
• 1/4 cup chunky salsa or pico de gallo, give or take
• 1 tablespoon sesame or olive oil
• corn meal, for dusting (I used course grind) (optional)

Directions

1. Drain and rinse black beans in colander. In a medium size bowl mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like. Once done add oats, flour, spices, salt and salsa, mix again, feel free to use your hands if you like too. If mixture is too wet, add more flour to the mix but really it should be ok. Shape your patties into whatever size you like. I like to make two good size patties or three smaller ones. Give a light dusting of corn meal if you have it, it will give a nice crunch, flavor, and cook up crispy. 
2. Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 five minutes each side. It's ok if the cornmeal gets a little crispy. Trust me it's delicious!
3. Serve with your choice of accompaniments such as red onion slices, leafy greens, and/or salsa. Add some mashed avocado as spread, or sliced avocado if you prefer. Or serve on a quinoa like I have shown below, or bed of leafy greens. Have fun using this burger in different ways...change it up a little.

* To make gluten free, sub in gluten free all-purpose flour, oat flour, rice or almond flour. I use the gluten free all-purpose flour with great success. 

You can easily make extras and refrigerate for snacking, lunches and/or dinners later. 

Mash beans, add ingredients...

 Oops, almost forgot the salsa ;), mix well making sure there is no flour clumps...

Shape into patties, two or three, and cook. Easy as that, and cooks up beautifully.

Add your fixin's and enjoy!

Just for fun, this is the original picture I used (I updated on 9/26/13). It may look strange having a burger on a bed of quinoa, but hey, it was delicious. I squeezed a couple limes on top and I was good to go! Give it a try sometime, you may be pleasantly surprised. Little changes here and there are a good thing. :)

Lovingly adapted from Made to Create

The black bean burger...a great go-to meal on the fly. When you need a delicious healthy meal fairly quick without breaking the bank, this is a great recipe. Black beans are a staple in my pantry, they are a great basic item to have handy. Full of protein, fiber and flavor with a few spices added. Nothing here to weigh you down and you will be completely satisfied! I've also paired this burger on top of a bed o quinoa and let me tell you it was so good! I try to limit breads and figured it  would work great and it did. For show I have it paired on a thin burger bun, or sandwich thin as it's really called. You could also place a patty on top of some leafy greens for a really fresh take on the recipe. Anyway you have it, this is an awesome and simple burger to pull together in a cinch! 

Santa Fe Black Bean Burger

Ingredients

• 1 can (14 oz) organic black beans, drained and rinsed
• 1/4 cup oats (I use GF)
• 1/4 cup whole wheat flour, or flour of choice*
• 3/4 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon himalayan salt
• 1/4 cup chunky salsa or pico de gallo, give or take
• 1 tablespoon sesame or olive oil
• corn meal, for dusting (I used course grind) (optional)

Directions

1. Drain and rinse black beans in colander. In a medium size bowl mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like. Once done add oats, flour, spices, salt and salsa, mix again, feel free to use your hands if you like too. If mixture is too wet, add more flour to the mix but really it should be ok. Shape your patties into whatever size you like. I like to make two good size patties or three smaller ones. Give a light dusting of corn meal if you have it, it will give a nice crunch, flavor, and cook up crispy. 
2. Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 five minutes each side. It's ok if the cornmeal gets a little crispy. Trust me it's delicious!
3. Serve with your choice of accompaniments such as red onion slices, leafy greens, and/or salsa. Add some mashed avocado as spread, or sliced avocado if you prefer. Or serve on a quinoa like I have shown below, or bed of leafy greens. Have fun using this burger in different ways...change it up a little.

* To make gluten free, sub in gluten free all-purpose flour, oat flour, rice or almond flour. I use the gluten free all-purpose flour with great success. 

You can easily make extras and refrigerate for snacking, lunches and/or dinners later. 

Mash beans, add ingredients...

 Oops, almost forgot the salsa ;), mix well making sure there is no flour clumps...

Shape into patties, two or three, and cook. Easy as that, and cooks up beautifully.

Add your fixin's and enjoy!

Just for fun, this is the original picture I used (I updated on 9/26/13). It may look strange having a burger on a bed of quinoa, but hey, it was delicious. I squeezed a couple limes on top and I was good to go! Give it a try sometime, you may be pleasantly surprised. Little changes here and there are a good thing. :)

Lovingly adapted from Made to Create