# What You 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 (gluten-free if needed)
04 - 1 large egg or flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) for vegan option
→ 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 - Favorite sauces (e.g., chipotle mayo, ketchup, mustard)
# How To Make It:
01 - In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture.
02 - Add rolled oats, breadcrumbs, egg or flaxseed egg, diced red bell pepper, red onion, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper; mix thoroughly until combined.
03 - Allow the mixture to rest for 5 to 10 minutes to let the oats and breadcrumbs absorb moisture.
04 - Divide the mixture into four equal portions and shape each into a burger patty.
05 - For make-ahead preparation, place patties on a parchment-lined baking sheet and freeze for 30 minutes before transferring to a freezer bag; store up to three 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, then assemble with lettuce, tomato slices, red onion, and preferred sauces.
