Servings: 8

1½ cans black beans, drained, or pre-cooked ones-18 oz, drained (1¾c + .88c = 1½ cans) 1½ cans black beans, drained, or pre-cooked ones-18 oz, drained (1¾c + .88c = 1½ cans)
1 c fine or quick oats, (or 1¼ c rolled oats, blended to be quick oats) 1 c fine or quick oats, (or 1¼ c rolled oats, blended to be quick oats)
1 c brown rice (cooked) measured as cooked, pre-cooked, or leftover 1 c brown rice (cooked) measured as cooked, pre-cooked, or leftover
½ c sweet corn (canned) ½ c sweet corn (canned)
2 T chipotle peppers in adobo sauce, or hot sauce of choice (2 peppers) 2 T chipotle peppers in adobo sauce, or hot sauce of choice (2 peppers)
4 T tomato paste 4 T tomato paste
3 T veggie broth, (I used 3 T water with 2 tsp Chickenless seasoning) 3 T veggie broth, (I used 3 T water with 2 tsp Chickenless seasoning)
2 T worchestershire sauce - vegan 2 T worchestershire sauce - vegan
2 tsp smoked paprika powder 2 tsp smoked paprika powder
1- 1½ tsp cumin 1 to 1½ tsp cumin
1 tsp basil dried 1 tsp basil dried
1 tsp oregano dried 1 tsp oregano dried
1 tsp onion powder 1 tsp onion powder
1 tsp garlic powder 1 tsp garlic powder
1 tsp salt (do ½ tsp) 1 tsp salt (do ½ tsp)
⅛ tsp black pepper ⅛ tsp black pepper
1 T corn starch 1 T corn starch

Use a food processor and add ½ (1⅓ c) of the measured black beans, all oats, rice, tomato paste, Worcestershire sauce, vegetable broth, and all spices.
Pulse it a couple of times, at most 10 to 15 seconds. Scrape down the sides & pulse it for another 10 to 15 seconds tops. You don’t want it to get pasty. Do not blend…
Take a large mixing bowl. Then add the other ½ of the measured (1⅓ c) black beans, cornstarch and sweet corn.
Stir well, and add the pulsed mixture from the food processor, mix well with a spatula.
Chill it in the refrigerator for at least 15 minutes or at most overnight.*** I DID NOT CHILL***
To form the burger patties, I used ⅓ c of the mixture, using a regular ice cream scoop, and pressed flat.
--OR cover a wide mouth mason jar lid with a plastic sandwich baggie, put the ⅓ c scoop into it, flatten and pop out onto a parchment paper covered cookie sheet. Flatten a little more, then bake a below.
--
Use a non-stick skillet and heat it over medium-high heat. Fry the black bean burger patties for 3 to 4 minutes per side
…..OR bake on parchment paper covered cookie sheet at 350° for 30 minutes, flip patty 15 minutes.

***Chilling time is essential – It is important that you have the mixture rest before forming and frying these chipotle black bean burgers. The oats need to soften and the flavors need to soak in to have a delicious result. If you skip it and go directly to frying your burger patties may have a different texture and flavor!  ***Chilling time is essential - It is important that you have the mixture rest before forming and frying these chipotle black bean burgers. The oats need to soften and the flavors need to soak in to have a delicious result. If you skip it and go directly to frying your burger patties may have a different texture and flavor!
Frying time depends on size – If you make thicker veggie burger patties, the time you need to get them cooked will be longer. If you don’t like mushy insides, use thinner patties.  Frying time depends on size - If you make thicker veggie burger patties, the time you need to get them cooked will be longer. If you don’t like mushy insides, use thinner patties.
It is extremely crucial to only pulse the mixture, if you blend them or mix them longer you will lose the texture completely. You will end up mushy insides for sure.  It is extremely crucial to only pulse the mixture, if you blend them or mix them longer you will lose the texture completely. You will end up mushy insides for sure.