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Vegetarian, meal-prep friendly, easy, and delicious, you’ll make these over and over again.

Equipment

• Food processor

Ingredients

• 1 15oz can black beans, rinsed and drained
• 1 15oz can chickpeas, rinsed and drained
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup whole wheat breadcrumbs gluten-free is ok, too!
• 1/2 cup rolled oats
• 6 whole wheat burger buns
• 1 ripe avocado, cut into slices
• 6 large romaine lettuce leaves
• 1 medium, ripe tomato, sliced thinly

Instructions

1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or a silicone liner.
2. In the bowl of a food processor, add the beans/chickpeas and pulse them for 30 seconds until they are combined and start to form a batter.
3. Add the onion and garlic and pulse for another 15 seconds.
4. Add the eggs, cumin, salt, and pepper and pulse for a final 15-20 seconds until all ingredients are incorporated.
5. Pour in the breadcrumbs and oats and pulse just until they incorporate into the batter.
6. Divide the mixture into 6 portions with your hands, form them into round patties, then place them on the prepared pan, pressing them down gently with your palm so they’re burger shaped.
7. Bake the burgers for 30 minutes, flipping halfway through until they’re lightly crisp on the edges and lightly browned.
8. Serve the burgers hot on buns with the avocado slices, lettuce and tomato. Use ketchup and mustard or any other toppings if desired.

Author: Ginger Hultin