Prep-time: 35 minutes /
Ready In: 55 minutes- Makes 4 burgers
<span>Cooking these earthy-tasting burgers in a very hot skillet creates delightfully crispy edges. All you need to make the delicious patties are five simple ingredients, plus salt and pepper. Serve with </span><span>homemade ketchup</span><span>, fresh-tasting mustard, </span><span>Cheesy Caesar Dressing</span><span>, </span><span>Vegan Cheesy Sauce</span><span>, or other condiments of your choosing. </span>
By Nancy Macklin,
September 25, 2019
<h2>Ingredients</h2>
<b>PATTIES</b></p><ul><li><span>2 cups no-salt-added canned black beans, drained and liquid reserved </span></li>
<li><span>1 medium onion, quartered</span></li>
<li><span>½ cup quick-cooking rolled oats</span></li>
<li><span>1 Tbsp. lime juice</span></li>
<li><span>2 tsp. chili powder</span></li>
<li><span>Sea salt and freshly ground black pepper, to taste</span></li>
</ul><p><b>TOPPINGS</b></p><ul><li><span>4 100% whole wheat hamburger buns, split and toasted</span></li>
<li><span>4 leaves leaf lettuce</span></li>
<li><span>1 tomato, sliced</span></li>
<li><span>2 red onion slices, separated</span></li>
<li><span>Condiments of your choosing (see headnote)</span></li>
</ul>
<h2>Instructions</h2>
<ol><li>In a food processor combine the first five ingredients (through chili powder). Cover; pulse until chunky but not pureed. Add a small amount of reserved bean liquid if mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.</li>
<li>With wet hands, shape mixture into four 3½-inch patties. Chill at least 20 minutes. </li>
<li>In a large nonstick skillet cook burgers over medium-high heat 8 to 10 minutes or until burgers are lightly browned and cooked through, turning once.</li>
<li>Serve burgers on hamburger buns with lettuce, tomato and onion slices, and desired condiments.</li>
</ol>
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<b>about the author</b></p><h3>Nancy Macklin</h3>
<p><span>Nancy</span> <span>Macklin</span> has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. <span>Nancy</span> worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.
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