# What You'll Need:
→ Beans & Base
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1/2 cup rolled oats
03 - 1/3 cup breadcrumbs (use gluten-free if needed)
04 - 1 large egg or 1 tbsp ground flaxseed mixed with 2.5 tbsp water (flaxseed egg substitute)
→ Vegetables & Aromatics
05 - 1/2 cup finely diced red bell pepper
06 - 1/2 cup finely diced red onion
07 - 2 cloves garlic, minced
→ Spices & Flavorings
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ To Cook
13 - 2 tbsp olive oil
→ To Serve
14 - 4 burger buns
15 - Lettuce leaves
16 - Tomato slices
17 - Sliced red onion
18 - Preferred sauces such as chipotle mayo, ketchup, or mustard
# How-To Steps:
01 - In a large bowl, mash the drained black beans with a fork or potato masher until mostly smooth while retaining some texture.
02 - Add the rolled oats, breadcrumbs, egg or flaxseed egg, diced bell pepper, diced red onion, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly until fully incorporated.
03 - Allow the mixture to rest for 5 to 10 minutes so oats and breadcrumbs absorb moisture.
04 - Divide the mixture evenly into 4 portions and shape each into a burger patty.
05 - For make-ahead, place patties on a parchment-lined baking sheet and freeze for 30 minutes. Store patties in a freezer bag for up to 3 months. Thaw before cooking.
06 - Heat olive oil in a large non-stick skillet over medium heat. Cook patties for 5 to 7 minutes per side until golden brown and heated through.
07 - Toast burger buns if desired. Assemble each burger with lettuce, tomato slices, red onion, and preferred sauces.
