Ingredients

• 2.5 cups canned black beans , liquid reserved
• 2 cups rolled oats , or more as needed
• 2 cups raw sunflower seed kernels
• 1 , 16 ounce
• 1 red bell pepper , cut into 1-inch pieces
• 1 green bell pepper , cut into 1-inch pieces
• 1 white onion , cut into 1-inch pieces
• 3 tablespoons chopped fresh parsley
• 2 tablespoons vegan Worcestershire sauce
• 2 tablespoons salt , or more to taste
• 2 tablespoons ground black pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• vegetable oil as needed

Instructions

1. 1 Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
2. 2 Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
3. 3 Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
4. 4 Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

Nutrition per serving