Warmer months ahead have me thinking of eating outside, corn on the cob, pool days and these Black Bean Burgers that are a must as far as vegan burgers go. I like to have them all ready to go wrapped in parchment paper in the freezer.  They are very hearty and loaded with fiber which means they keep you full and satisfied! I try to use organic ingredients whenever possible.  For the beans if you can't make them from dry beans then canned works just fine.The original recipe was from Peas and Thank you by Sarah Matheny. I have a habit of manipulating recipes to my own perfection..actually I totally enjoy doing this!I always double this recipe. It all goes in my food processor and minutes later it's done. So easy! I even use this as my "filling" for lasagnas that I make more often during the winter months.[penci_recipe]

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10-14 minutes

Ingredients:

• 1 14-ounce can black beans, drained and rinsed

• 1/2 cup rolled oats

• 1/3 cup onion, minced

• 1 1/2 teaspoons minced garlic

• 1 1/2 teaspoon lemon juice

• 1/2 teaspoon reduced sodium soy sauce (I use the gluten free one)

• 2 teaspoons cumin

• 1/4 teaspoon sea salt

• 1 tablespoon nutritional yeast

• 1 tablespoon tahini

• 4 whole wheat hamburger buns, toasted (or whatever buns you prefer)

Instructions:

1. Place oats in a food processor and grind into a coarse flour.

2. After rinsing the beans add them to the oats. Add all remaining ingredients and pulse (or mix if using a blender) until a thick batter is formed. Place bean mixture into the refrigerator to chill and to allow flavors to meld for at least 20 -30 minutes.

3. Put a large skillet sprayed with cooking spray over medium heat. Using your hands, divide bean mixture into four selections and form each section into a patty. Place patties in skillet and cook for 6 to 7 minutes on each side until the patties are crisp and lightly browned. As an alternative. bake burgers for 15-20 minutes on each side in a preheated oven at 350 degrees. I have also just put them right on my griddle with just a quick spray of oil.

4. Serve burgers atop buns and top with additional trimmings, as desired. I love to pair these with sweet potato fries and a nice spinach salad!