Makes 3 small, or 2 medium-size, burgers
1 cup black-eyed beans
(if using canned beans, rinse and drain well)
1/3 cup rolled oats (small or medium-size flakes)
4 T. ketchup (commercial brand, or homemade - see recipe)
(Not really the 4th ingredient! . . . optional . . . freshly ground black pepper - a few twists.)
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- Put the 3 ingredients in medium size bowl, then blend (with hand blender) until most of the beans and oats are mashed. Keep very slightly chunky; avoid turning completely to mush. Use wooden spoon to blend evenly (and mix in black pepper).
- Lightly coat cast-iron or frying pan with vegetable oil.
- Heat pan to low-medium, put burgers in pan, cover, cook about 4 to 5 minutes (until lightly brown).
- Flip burgers, cover again, and cook another
4 to 5 minutes (until lightly brown).
- Remove from heat, remove lid, and let sit a few minutes (to firm up), then transfer burgers to cooling rack.
- Serve warm. Also good cold (leftovers)!
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