These veggie burgers are so hearty and flavorful, it’s unbelievable how simple they are to make! Once your dough is ready, just form your patties and pop them into the oven to bake. Instead of eggs, these babes can be totally vegan by using oats as the binding agent! They hold together really well, so you can serve them on a bun with your favorite burger toppings without your patty crumbling to pieces. Plus, you can FREEZE them for up to 3 months!
15 oz canned black beans drained & rinsed
1/4 cup low-sugar barbecue sauce
1/3 cup old-fashioned rolled oats
Blend beans, oats, and BBQ sauce together until a dough forms.
Place dough in a bowl, cover, and refrigerate. (About an hour, until firm.)
Preheat oven to 400°F (200°C).
On a baking sheet lined with parchment and sprayed, divide dough into 4 patties. I used an ice cream scoop, then pressed each dollop of dough gently into a patty shape with my hands.
Bake 12 minutes, flip, and bake for another 12 minutes. (Bake longer if desired for crispier patties.)
Serve on a bun with your favorite burger toppings and enjoy!
Refrigerate up to a week or freeze 3 months.
Serving: 1 patty