2 - 14 ounce cans black beans
1 1/2 cups quick oats
2 tablespoons cornstarch
1 tablespoons apple cider vinegar
1 cup frozen mixed vegetables
3/4 cup garlic instant mashed potato mix
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground thyme
1 teaspoon garlic powder (optional)
2 teaspoons seasoning salt
2 tablespoons canola oil
1/4 cup unbleached all purpose flour
1) Heat frozen vegetables in a microwave safe dish for about 5 minutes or until thawed. Chop them up finely in a food processor. Add the black beans, quick oats, cornstarch, instant mashed potatoes, apple cider vinegar, and 2 tablespoons of oil. Combine slowly, adding the seasonings when there are still bean chunks visible. You don't want to over process the mixture or it won't hold together very well. If you do over process, add more quick oats and cornstarch and it should hold together still.
2) Get a shallow dish for coating flour. Coat hands in the flour, forming out patties with a thin coat of flour. Don't make the patties too thick or they won't cook through all the way. This recipe should make about 12 patties. They freeze pretty well, just make sure to fry them, not microwave them. They hold together much better when fried.
3) Heat oil on medium heat and cook each side for about 5 minutes or until a deep golden brown. Flip over and when finished, sprinkle with a final coating of seasoning salt.
Serve immediately on wheat buns with whatever toppings you like!
Source of recipe: I made this recipe while messing around with other bean burger recipes that didn't hold together. I decided to add more oats and some instant mashed potatoes to solidify the bean mixture. I also decided on the spices and the addition of the vinegar.