I am sharing with you a family favorite. My husband gets so excited when I make these. Crazy, right? You’d think I would be talking about a regular burger. Here’s the thing these are so full of flavor that we kind of just love them as their own thing. I make regular hamburgers and I make these. Just depends on our mood!
Make me a promise? Don’t leave out the mayo, mustard, and dill pickles. Unlike most hamburgers, you need the sourness of the pickles to complete this meal. And believe me you won’t regret it. I am looking for a healthier mayo alternative. I am going to try Costco’s avocado mayo. Has anyone tried it?
I have included my weeknight recipe. It’s delicious, frugal, and something I can get on the table quickly on a weeknight. If you find yourself with a bit more time consider subbing the oat flour for 1( 1/2 ) cup of almond flour (finely sifted) and pan fry the patties in avocado oil. This is by far my favorite method; however the patties are wetter and not as easy to work with. Let me know which one you try!
- 2 (15.5 oz) cans (rinsed) beans
- 1 teaspoon of chili powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of cumin
- 1 teaspoon of hot sauce
- 1 cup of old fashioned oats
- Avocado oil (or naturally refined coconut oil)
- Dill hamburger pickles
- Soy-free Mayo
- Romaine Lettuce Hearts
- Preheat the oven to 350.
- Blend oats in a blender to make oat flour.
- Rinse beans and mash.
- Add the remaining ingredients to a medium bowl except for the avocado oil.
- Combine bean mixture.
- Create patties with a small indention in the middle (so they cook evenly).
- Baste the oil on the top of the burger and on the sides.
- Cook for 15 minutes.
- Broil for 1-2 minutes until patties are golden.
Use gluten-free oats if you have a gluten allergy
One of the benefits of baking them is that you don’t have to babysit them. You can even double the batch and eat them for lunches. They reheat really well!
We serve ours on romaine hearts with mayo, mustard, and dill pickles.