I was going to make these black bean burgers the other night, but when I got to making them, I only had old fashioned oats. It's been months since I've made these, and while I remember us liking them quite a bit, I didn't remember the breadcrumbs being such a big deal.
It is. If you want to make the burgers and don't have breadcrumbs, use quick oats. And maybe even pulse those a little. If not, you'll end up with a slightly crumbly mess that doesn't mold well into patties.
So I improvised and added a can of Italian diced tomatoes to save the day. They saved dinner, is what they did!
This new concoction could be used as a burrito filling, or even a thick chip dip. I kept with the original plan and used our "skinny buns" and renamed the dish "Sloppy Bobs" -- the boys thought it was a lot of fun and the name stuck I guess. Scot voted these better than the plain black bean burgers and I agreed. If you want a fabulous black bean burger recipe though, here you go -- they are hands-down my favorite recipe for them I think.
Now for the Sloppy Bobs! Which, if you're curious, are quicker to put together and healthier than the original recipe. (And taste amazing. I should know. I couldn't stop sampling and still ate a huge portion for dinner!)
- 2 cans black beans, rinsed and drained and smashed in a bowl
- 3/4 cup rolled oats
- 2 T flax meal
- 1 T basil
- 1 T dry cilantro
- 2 t onion powder
- 1 t cumin
- 1/2 t garlic powder
- 1 1/2 cups corn
- 1 can Italian diced tomatoes, with juice
-- Mix the oats, flax meal, and spices together. Add to the beans and mix thoroughly.
-- Add in the corn and tomatoes and stir until combined.
-- Either eat at room temperature or heat in the microwave or in the stove.
-- To serve: pile on a toasted whole wheat bun, or in a whole wheat tortilla