First off, introducing any type of veggie burger to my boys…is a no no! Just the look on their face when they see a healthy meal being prepared, is enough to know you are going to have a battle. But when Becky introduced these burgers for the first time, the boys had a second burger! Enough said, this is now on our “kid approved” list of meals.
NOTES:
- Let these cool completely before refrigeration or freezing for best results
- To reheat, I suggest a dry non-stick pan on medium heat. Heat the burger for 3 to 4 minutes each side.
Inspired By: Yoga Journal Magazine – Black Bean Oatmeal Burgers
Prep:
Cook:
Total:
2 Points Plus per Burger — Recipe makes 10 Burgers
Serves: 10
Ingredients
- 1 – 15-ounce can black beans (1.5 cups), drained and rinsed
- 1 – 14.5 ounce can diced tomatoes, drained
- ½ cup flat-leaf parsley
- ½ cup cilantro leaves
- 1 clove garlic, finely chopped
- 2 scallions, finely chopped
- 8 ounces button mushrooms, cleaned, stems removed, finely chopped
- 1¾ cups rolled oats
- 1¼ teaspoon cumin
- 1¼ teaspoon kosher salt
- parchment paper for baking
Instructions
- Preheat your oven to 400F and gather all of your ingredients together (EASY!).
- Pour entire can of diced tomatoes into a strainer.
Give it a couple of stirs and let it sit until it looks like this. 
There is not much additional prep work, just a couple things. Drain and rinse your beans and set aside. Pick the leaves of the parsley and cilantro (it’s OK to have some stems – don’t make yourself crazy about it). Wash the scallions and slice into sections so they fit better into the food processor. Peel garlic. Clean mushrooms and remove stems. 
A little trick to quickly get the stems off is to place the mushroom in your palm and with your other hand, wiggle the stem from side to side and it kind of pops off. 
It’s OK if a little bit of mushroom stems are left behind – you just don’t want too much or your burgers will taste too earthy. Now, quarter the mushrooms so they process quickly. 
- Pull out your food processor. The order in which you put the ingredients into the food processor makes or breaks the texture of these veggie burgers. First, let’s put scallions and garlic in.
Pulse a few times until it is finely chopped and looks like this. 
You may need to use a spatula to scrape down the sides and repulse if it’s not the right chop. - Now, put quartered mushrooms, parsley, and cilantro leaves in on top of garlic and scallions.
Pulse until mushrooms are chopped like this. 
- Next goes the beans, tomatoes, cumin, and kosher salt on top of the mushroom mixture.
Pulse a couple of times but keep some texture. 
- Last, put the oats in on top of the mixture.
Pulse until combined but still has some texture. 
- I recommend transferring the veggie burger mixture to a bowl at this point to make scooping easier. (gross looking picture warning)
- Get two baking sheets and line them with parchment paper (these burgers will stick to tinfoil and cook beautifully on parchment without adding any spray or additional fat). Use a ⅓ cup measure to scoop the burger mixture onto the trays. I did five burgers per tray because I couldn’t fit all ten on one tray and wanted them to cook evenly.
- Use a spatula to flatten and shape the mix into burgers.
- Place the trays into the oven and bake for 20 minutes. At 20 minutes, gently flip the burgers
and place back into the oven. Bake for an additional 15 minutes. When you flip them, one side may have a reddish-brown color, that is from the tomato cooking out and helping to form the crust! - Serve with your favorite burger toppings and enjoy!
