Black Bean Burgers (WFPBNO)

This is a recipe by Dr. Michael Greger & Robin Robertson. It's on the web so no copyright issues should be involved. I've made it before exactly as written and they are so delicious. However, today I didn't have any mushrooms and even though it only calls for 1/3 cup you should use them. They aid in the moisture content. Also be sure to only pulse because it can be easy for the bottom of the mixture to get too mixed and become pasty. These hold together so well and are so delicious. I served them on whole wheat burger buns for a filling and compliant meal. You won't be disappointed in this. I am posting my version below.

• 1 cup organic old-fashioned rolled oats
• 1/2 cup walnut pieces
• 1 1/4 inch piece fresh turmeric (or 1/4 teaspoon ground), grated
• 1/2 cup red onion, chopped
• 1 can 15-ounce salt-free black beans, rinsed and drained
• 2 tablespoons tahini
• 1 tablespoon ground flaxseeds
• 1 tablespoon nutritional yeast
• 1 teaspoon dried parsley (if you use fresh parsley use 1 tablespoon)
• 2 teaspoons white miso paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Preheat oven to 375. Pulse the oats, walnuts and turmeric in a food processor until finely ground.

Add onion, beans, tahini and flaxseeds and pulse until combined.

Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to see if the moisture content it well. It should stick together well. If too wet add more oats. If too dry add a tablespoon of water.

Transfer the mixture to a work surface and divide into four even portions. I made a long and just cut it in half and then cut each half in half again so they would be the same size.

Shape into a patty about 1/2-inich thick.

Bake on a parchment lined sheet about 25 minutes.

Make a sandwich with all of your favorite burger fixings.

Enjoy!!