Better-Than-Ever Black Bean Burgers

This recipe was published in the Food section of the Milwaukee Journal Sentinel at the beginning of this month. It is from Sarah Matheny's new book, "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love".

I love black bean burgers and this was one of the better recipes that I have tried for them. Nate even said, "This is one of the better meatless burgers I have had". Mags ate a few bites but much preferred the sweet potato fries we had on the side.

Better-Than-Ever Black Bean Burgers (Makes 4)
1 can (14 oz) black beans, rinsed and drained
1/2 cup old-fashioned rolled oats
1/2 cup chopped mushrooms (we used baby portabellas)
1/3 cup minced onion
1 1/2 tsp minced garlic (we used 2 cloves)
1 1/2 tsp lemon juice
2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp ground cumin
1/2 tsp salt
1 TB nutritional yeast (also called brewers' yeast - we got ours at the bulk bins at Outpost)
1 TB tahini

Place black beans in a large bowl and mash with a fork to a chunky consistency. Grind oats into a coarse flour using a blender or food processor. Add to bowl with beans along with remaining ingredients. Combine until a thick batter is formed.

Place bean mixture in refrigerator to chill and allow flavors to meld for at least 20-30 minutes.
Place a large skillet coated with vegetable oil spray over medium-high heat. Divide bean mixture into four portions and form into patties. Place patties in skillet and cook 6-7 minutes per side until patties are crisp and lightly browned. As an alternative, bake burgers in preheated 350 degree oven 15-20 minutes per side.