Fundamentally Good

This is one to surely knock your socks off! This rich burger will not let you go hungry, while the bright herby-mayo lightens the dish up entirely. I serve this burger with homemade fries and all the toppings.

Ingredients

• 2 cans black beans, drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup filtered water
• 1 1/2 cups cooked brown rice
• 3/4 cup bread crumbs
• 1 bunch scallions, chopped
• 1 cup chopped parsley
• 2 tbsp chili powder
• 2 tbsp paprika
• 2 tbsp salt
• 1 cup vegan mayonnaise
• 1/2 cup fresh chopped parsley
• 2 tsp black pepper
• juice of 1 lemon
• olive oil, for cooking

Directions

First, while preparing brown rice and beans, in a bowl combine oats and water and let stand until water has been soaked up. Preheat oven to 350º. In a food processor, add black beans and blend until smooth. Mix black beans, oats, brown rice, bread crumbs, parsley, and spices in a large bowl until fully combined.

Heat a large skillet with a touch of olive oil over medium to medium-high heat. Form the mixture into patties (I make mine quite large, about 3 inch round balls) and cook on either side about 5 minutes, checking occasionally so they don’t burn. Set burgers onto a baking sheet after cooking in a pan, and when all are finished, put them into the oven for 20-25 minutes, or until ready to eat.

For the herby-mayo: In a bowl, whisk together vegan mayonnaise, parsley, black pepper, and lemon juice. I serve about 2-3 tbsp on top of each burger. You can also top with hot sauce, avocado slices, tomatoes, or whatever garnish you’d like!