Black Bean, Oats, and Salsa Burgers

Black Bean, Oats, and Salsa Burgers are simple to make and inexpensive. What I love about this dish is that each time you make the burger, you can have a different flavor profile depending on the salsa you use. 

 

You can make the burgers special with the addition of toppings and side dishes. Customize the meal each time you make it!

Ingredients

• 1 cup oats
• 1 cup salsa
• 1/2 cup diced onion
• 4 cloves of garlic 
• 1 cup diced carrot, sweet potato,  zucchini, or red bell pepper
• 1 1/2 cups black beans 
• 1 tsp paprika
• 1/2 tsp crushed red pepper
  

Instructions:

OPTION: you can saute the onion, garlic, and vegetable in a bit of olive oil if you wish, or use them raw

• In a VitaMix or blender add 3/4 cups oats, paprika, and crushed red pepper and pulse 
• Add salsa and pulse
  
• Add onions, garlic, and vegetable and pulse (leaving a bit chunky)
• Add 1 14 cup beans and pulse, leaving slightly chunky
• Add remaining 1/4 cup beans and 1/4 cup oats and fold into the mixture to create layers of texture
• Take out of the VitaMix or blender and shape into patties. Satue in just enough olive oil so it does not stick to the pan. 
• Serve with condiments of your choice and gluten free hamburger bun of choice. 

 

Butternut Buckwheat Burgers

I am enjoying playing with my food and trying new recipes while I follow the stay at home orders. Perhaps some of the new recipes will become staples in our cooking routine once things get back to a schedule that somewhat resembles early 2020.

My blank canvas was Bob's Red Mill Buckwheat Groats. Bob's Red Mill promotes buckwheat as part of their a "Grains of Discovery"line. Their buckwheat is gluten free, non-gmo, and organic.  The buckwheat is easy to prepare as it is a 2:1 ratio of water to buckwheat groats.

I made a double batch of buckwheat and used my leftover buckwheat to make the delightful burger recipe I am posting here.

 

 

 

Ingredients (4 medium/large burgers or 6 to 8 sliders) 

• 2 cups of cooked buckwheat groats
• 2 cups of roasted butternut squash
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp paprika
• salt and pepper to taste
• 1/4 cup diced sweet onion (raw or sauteed with the garlic until translucent) 
• 4 cloves of garlic diced (or 2 tbsp)
• Gluten free flour or gluten free panko to coat the patties (I used walnut flour for this recipe)
• Olive oil (just enough to make the  patties not stick to the pan)

Instructions:

• If the buckwheat and butternut squash are cooked, all you have to do is assemble the ingredients. Otherwise, prepare the buckwheat and roast the butternut squash (roast at 350 for 30-45 minutes depending on size of the squash).
• Combine all ingredients
• Form into patties the size you prefer and coat with the gluten free flour/bread crumb mixture.  
• Sautee for 3-5 minutes on each side
• Serve on a gluten free bun (I used Schar Ciabatta Rolls in this picture) with hummus, ketchup and mustard, or toppings of choice

NOTE: If you wish patties that stick together even more, prepare 2 flax eggs and include in the mixture. (1 TBSP ground flax seeds + 3 TBSP water ... combine ...l et rest 5 minutes = 1 egg)