No picture with this post, mostly because my recent batch of bean burgers were consumed on two pieces of whole wheat bread spread with Dijon mustard. Not the most photogenic - but darn tasty!
My bean burgers always start with the same three ingredients: chickpeas, dry oatmeal and prepared oatmeal. After that, anything goes! Here's the recipe for my last "not-ready-for-its-closeup" batch:
Olive Tapenade Bean Burgers
1 16 oz. can chickpeas, drained and rinsed
1 2.25 oz. can sliced black olives, drained and rinsed
2 tbsp. sun-dried tomatoes packed in oil, with a little bit of the oil
1/2 cup old-fashioned oatmeal, prepared and cooled
1/2 cup old-fashioned oatmeal, unprepared (dry)
2 tbsp. roasted and salted sunflower seeds
1 tbsp. minced garlic
1 tsp. lemon juice
3/4 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. black pepper
1/4 tsp. chili powder
1 tbsp. flaxseed
cornmeal or breadcrumbs, as needed
Combine all the ingredients (except the cornmeal/breadcrumbs) in a food processor and pulse until combined and the chickpeas are still a little chunky. If the mixture is too wet, add just enough of the cornmeal/breadcrumbs to dry it out a little. Put the mixture in a covered bowl and let sit in the refrigerator for a few hours.
Preheat the oven to 400°. Form the mixture into six patties of equal size and put them on a foil-lined baking sheet. Bake the patties for 20-25 minutes or until they set and brown slightly. Serve on whole wheat buns or bread slices and top as desired.