Yesterday was Little Lady’s 9th birthday. How is that even possible?! She requested that we go roller skating in between worship services. I’m so glad they are loving roller skating because I love it too!
She loves these bean burgers and requested them for her birthday supper. What is great about them is that you can make them ahead of time. They freeze and reheat very well. When I freeze them, I place parchment paper between each burger.
1 T. ground flaxseed
1 can black beans (15 oz.), drained and rinsed
1 cup grated zucchini*
½ cup chopped onions
¾ cup rolled oats (GF if needed), processed into a flour (process in food processor until flour consistency)
1-2 T. low-sodium soy sauce or coconut aminos
1 t. chili powder
1 tsp. garlic powder
1 t. dried oregano
1 t. ground cumin
Preheat oven to 350. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, mash the black beans into a paste, leaving a few beans intact for texture. Stir in the rest of the ingredients. Adjust the seasonings to taste, if desired. Mix well until combined.
Shape the dough into 8 patties. Pack the dough lightly to help it hold together during cooking and place the patties on the prepared baking sheet.
Bake the patties for 15 minutes, gently flip them, and bake for 15-20 minutes more, until the patties are firm and golden.
Serve with toasted Ezekiel buns or lettuce leaf “wraps.”
Can be frozen and re-heat well.
*I use the frozen zucchini from my garden. Just make sure you squeeze the extra moisture out if you use frozen.