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Here is a super simple and yummy meal that comes together quickly. These burgers will be a hit among vegans and omnivores alike. Enjoy!

Michy’s Black Bean Burgers

1 can black beans

1 C cooked brown rice

1/2 small red onion, diced

1/2 C corn

1 pasilla chili, diced

1/3 C oats

1/4 C vital wheat gluten

1 tsp oregano, cumin, corriander & paprika

Makes 4-6 patties

Preheat oven to 375.

In a large stock pot, saute onion and chili on medium heat with a little water and a pinch of salt for 5-6 minutes, or until soft. Drain the beans and add to the pot along with the rice and season with spices and more salt if needed. Turn off the heat. Using a potato masher, gently mash the ingredients together. You don’t want everything to become mushy but you want to loosen the beans a little so that it is easier to form a patty. Once you can see some of the beans have broken up add the corn, the vital wheat gluten and oats and mix well. Let sit until totally cool. Using an ice cream scoop, scoop a patty onto a non stick cookie sheet and press down evenly.

Bake for about 25-30 minutes, turning once, until patties have browned and firmed. Top with your favorite toppings and enjoy!