¾ cup red bell pepper, roughly chopped
½ cup red onion, roughly chopped
3 to 4 cloves garlic, chopped
1 can (19 oz/540 mL) no-salt-added black beans, well rinsed and drained
½ cup rolled oats
1 tbsp salsa or chunky tomato sauce (optional)
1 tbsp chopped fresh parsley
1 tsp cumin
¼ tsp sea salt
Freshly ground black pepper
Tomato, avocado, and lettuce to garnish
Preheat grill to medium-high setting. Place red bell pepper, red onion and garlic in the bowl of a food processer and pulse a few times until finely minced. Drain any excess liquid. Scrape down sides and add black beans. Pulse again until mixture is well combined and forms a chunky paste (don’t overprocess or mixture will be too mushy).
In a large bowl, beat egg. Add bean mixture and stir in remaining ingredients (except garnishes) to bowl. Refrigerate mixture for at least 30 minutes to 2 hours.
Divide mixture into six patties and place on a sheet of foil that has been lightly greased with cooking spray. Place patties on foil on preheated grill rack and grill for about 7 to 8 minutes on each side. Garnish burgers with tomato, avocado slices and/or lettuce. Serve on a gluten-free bun (optional).
Tip: Add caramalized onions for an even more indulgent treat!