Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 red bell pepper, seeded and chopped (approx. 1 large pepper)
- 1/2 red onion, chopped (approx. 1/2 medium onion)
- 1 teaspoon chili powder (5 ml)
- 1/2 teaspoon ground cumin (2.5 ml)
- 1/4 teaspoon smoked paprika (1.25 ml)
- Salt and freshly ground black pepper, to taste
- 1 (15-ounce) can black beans, rinsed and drained (425g)
- 1/2 cup cooked brown rice (115g)
- 1/4 cup rolled oats (30g)
- 1/4 cup chopped fresh cilantro (a small bunch)
- 2 tablespoons finely chopped pickled jalapeños (30 ml)
- 1 tablespoon lime juice (15 ml)
- 1 teaspoon garlic powder (5 ml)
- 1/2 teaspoon onion powder (2.5 ml)
- 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for a kick!)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (30 ml), for cooking
- 4 burger buns (optional)
- Toppings of your choice (lettuce, tomato, avocado, cheese, salsa, etc.) (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss bell pepper and red onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast until softened and slightly charred, about 20 minutes.
- In a large bowl, mash half of the black beans with a fork or potato masher. This will help bind the burgers.
- Add the roasted vegetables, remaining whole black beans, cooked brown rice, rolled oats, cilantro, pickled jalapeños, lime juice, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper to the bowl with the mashed beans.
- For a smoother texture, pulse the mixture in a food processor a few times. Be careful not to over-process, you still want some texture.
- Divide the mixture into 4 equal portions. Gently form each portion into a patty, about 3/4 inch thick.
- Heat olive oil in a large skillet over medium heat. Cook the burgers for 5-7 minutes per side, or until heated through and golden brown. Alternatively, grill the burgers for similar times.
- Serve the black bean burgers on burger buns with your favorite toppings.