Buffalo Bean Burgers, One of my Favorite Recipes!

Hello, hello! I finally took the time to get some pictures of one of my favorite recipes, so that I could share it with you! I’ve got to be honest, they're really just not that photogenic but what they lack in modeling ability, they make up for with taste.

Let’s immediately address the fact that this is a meatless burger since if you eat meat, this could be your first objection. This is not a replacement for hamburgers (unless you want it to be), it’s just a separate dinner idea. I have made this recipe for plenty of red meat lovers, even my picky little brother, and all the reviews came back positive. So, don’t worry, I’m not trying to replicate the American classic, this bean burger is just its own delicious thing.

 
bean burger recipe
 

These burgers were inspired by a recipe I came across years ago on Pinterest that I have since misplaced, but since I’m not much of a recipe follower I’ve been changing it up since day 1 anyway. Let me tell you guys, it has been nothing but love since that very first bite. It’s spicy, flavorful, and satisfying in all the best ways, truly one of my favorite dinners (and my boyfriend’s too!).

As is typical with my recipes, there is a lot of room for creativity to make it what you like, so read carefully to see where you might be able to make it your own! Now let’s get to the goods:


Buffalo Bean Burgers


Prep Time: 10-15 min

Cook Time: 10 min

Servings: ~8 Average-sized Burgers


Ingredients

1 Cup Oats

2 Cans Beans, Drained and Rinsed
(In these photos I used 1 can black, 1 can garbanzo, you can use whatever
you want/have on hand: black, garbanzo, aduki, pinto, cannellini)

1 egg or “flax egg”
(or just skip the egg altogether it will just be much less stable,
but still tastes good I’ve done it)

2/3 Cup Hot Sauce
(Frank’s or similar)

1 Medium Onion, Diced
(white, yellow, red, whatevs)

1 Clove Garlic, Minced
(or a just a sprinkle of garlic powder)

1 Tbsp Coconut or Avocado Oil

Salt & Pepper


Instructions

If you have a food processor:

  1. Pulse oats in food processor until you have a fine, almost flour-like consistency, pour into a mixing bowl.
  2. Pulse beans in food processor until they become a paste, sometimes this works better one can at a time, add to the mixing bowl.
  3. Add onions, garlic, egg, hot sauce, salt and pepper to the mixing bowl, and stir until you have a consistency less firm than cookie dough, but dryer than pancake batter. If batter is too dry, add more hot sauce, if it is too wet, add a sprinkle of oats (processed, or unprocessed, I’ve done both successfully).
  4. Spoon batter, onto oiled skillet or pan, and shape into a burger. If using a skillet, you can make all of them simultaneously.
  5. Cook on medium-high until the top edges begin to look dry (approx. 7 minutes), then flip over and cook for 3-5 more minutes. If you want it a little extra toasty just cook each side longer.
  6. Dress up how you’d like (ideas below), and enjoy!
 
bean burger
 

If you do not have a food processor:

  1. Pulse oats in a blender (single serve option works best if you have it), until you have a fine, almost flour-like consistency.
  2. Put beans in a mixing bowl, and mash with a fork until a mostly consistent paste is formed.
  3. Add oat flour, onions, garlic, egg, hot sauce, salt and pepper to the mixing bowl, and stir until you have a consistency less firm than cookie dough, but dryer than pancake batter. If batter is too dry, add more hot sauce, if it is too wet, add a sprinkle of oats (processed, or unprocessed, I’ve done both successfully).
  4. Spoon batter, onto oiled skillet or pan, and shape into a burger. If using a skillet, you can make all of them simultaneously.
  5. Cook on medium-high until the top edges begin to look dry (approx. 7 minutes), then flip over and cook for 3-5 more minutes. If you want it a little extra toasty just cook each side longer.
  6. Dress up how you’d like (ideas below), and enjoy!

 
bean burger
 

So, because the burgers are made with oats I’ve always felt like an actual bun was a little redundant (carbs on carbs), so I prefer to serve it with a lettuce “bun.” I usually use iceberg because it has large leaves that can be used almost like a pocket, but I have also used green leaf lettuce (pictured), rainbow chard, and kale. I’ve done romaine as well, but when I use romaine I shape the burgers hot dog-style, into what I have affectionately dubbed “beanie wienies” because they fit better in romaine leaves. You can also make these into nuggets and dip them, or serve them on top of a salad.

Now that the bun has been addressed, let’s talk toppings. You can of course top this however you’d like but my favorite combo is: avocado or guacamole, tomato, pickles, and more hot sauce. The most important one for me is pickles, pickles and hot sauce is a match made in flavor heaven, and nobody will ever convince me otherwise.

 
bean burger
 

Note: You can prepare this batter ahead of time, shape it, and freeze it separated with sheets of parchment/wax paper and cook later, or you can freeze cooked ones. both are good up to 6 months in the freezer if you seal it well to avoid freezer burn (don't defrost before cooking).

Note 2: You can also prepare the batter the night before, and store in the fridge, covered, to cook the next day. 

& there we have it, one of my favorites – finally published for the world to enjoy. Let me know if you try them, (and don’t feel bad when they aren’t insta-worthy because it's just the reality haha).

Live, love,

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