Ingredients
1 cup canned black beans, rinsed and drained1 cup chopped walnuts1-1/2 teaspoons ground cumin1/2 teaspoon ground fennel seed1/4 teaspoon smoked paprika1 tablespoon oil from sun-dried tomatoes1/4 cup shredded carrot1 large shallot, minced2 tablespoons oil-packed sun-dried tomatoes, chopped1 garlic clove, minced1/4 cup old-fashioned oats1 tablespoon chia seeds2 teaspoons reduced-sodium soy sauce1/2 teaspoon garlic salt1 tablespoon olive oilOptional: Barbecue sauce, toasted hamburger buns, Sriracha mayo, lettuce, red onion and tomato
Preparation
Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes.
Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.
Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties.
In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.
