Chef Karen P Johnson, MS, RDN, LD
Ingredients:
For Burgers
2-15 oz can black beans, drained and rinsed
1 medium onion, diced
1 poblano pepper, diced
1 medium carrot, peeled and grated
1 stalk of broccoli, chopped
2 large handfuls of spinach, roughly chopped
2 cloves garlic, minced
2 tbsp Tamari
½ cup rolled oats
2 tbsp ketchup
1 tbsp Worcestershire sauce

Toppings:
Bibb lettuce leaves, washed and dried
Tomato, sliced
Avocado, sliced
Pickled sliced jalapeños
Roasted red pepper sauce

Method:
1. Preheat oven to 350°. Arrange black beans on a baking sheet and roast for about 10 minutes to remove some of the moisture.
2. In a large pan, sauté the onion, garlic, pepper, carrots, broccoli, and spinach with the tamari over medium heat.
3. Place the rolled oats in the bowl of bowl a food processor and process until oats are finely ground. Add the sautéed vegetables, black beans, ketchup, and Worcestershire sauce to the food processor. Pulse until mixture begins to hold together, but still has some larger pieces of beans and vegetables for texture.
4. Form burgers into patties using ½ cup measurer for uniformity. Flatten slightly to about 1 ½ inches thick and place on a silicone or parchment lined baking sheet. Bake for 15 minutes. Flip burgers and bake an additional 10 minutes.
5. Enjoy burgers on Bibb lettuce leaves topped with sliced tomatoes, avocado, and pickled jalapeños (If desired), and drizzled with roasted red pepper sauce.

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