Spicy Black Bean Burgers

This is a recipe from the Skinny Taste blog. I make them without the mayo she has on her post. We aren't mayo people. These have become a house favorite. I double the recipe and keep them in the freezer and we have a quick and healthy lunch or dinner at a moments notice. We even tried freeze some buns so that we always have them. It worked well for us! When I am down to one or two in the freezer I make up another batch and it takes no time at all.

I top mine with a little cheese and avocado slices. Andrew like to add some hot sauce to his.

I seriously eat these about twice a week. They are filling, healthy, and budget friendly. You can't go wrong.

16 oz can black beans, rinsed & drained

1/2 red bell pepper, cut into 2-inch pieces

1/2 cup chopped scallions

3 Tbsp chopped cilantro

3 cloves garlic, peeled

1 egg

1 Tbsp cumin

1/4 to 1/2 tsp salt

1/2 cup quick oats

Dry the beans well after washing, extra moisture keeps the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. If the mixture is too wet, chill for 30 minutes or add another tablespoon of oats.

Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side.