Vegan Black Bean Burgers with Oats

Prepare the Black Bean Base: In a food processor or blender, process the black beans with just enough of the reserved liquid to facilitate blending. Aim for a slightly chunky consistency. Transfer to a large mixing bowl. (5 minutes)

Create the Oat Flour and Seed Meal: Add the rolled oats to the food processor and pulse until finely ground into oat flour. Add to the bowl with the black beans. Next, grind the sunflower seeds until they form a fine meal. Incorporate this into the mixture as well. (10 minutes)

Process the Vegetables: In batches, process the mushrooms, red bell pepper, green bell pepper, and onion in the food processor until finely chopped. Add this vibrant vegetable mixture to the bowl with the other ingredients. (15 minutes)

Combine and Season: To the bowl, add the chopped fresh parsley, vegan Worcestershire sauce, salt, black pepper, onion powder, garlic powder, and ground cumin. Thoroughly mix all ingredients together using your hands or a rubber spatula. If the mixture seems too wet, gradually add more processed oats until it reaches a consistency that holds its shape. (5 minutes)

Form the Patties: Roll the mixture into approximately 15 tight balls. Gently flatten each ball into a patty shape, carefully cupping the sides to prevent cracks. Place the formed patties on wax or parchment paper to prevent sticking. (10 minutes)

Cook the Burgers: Heat a generous amount of vegetable oil in a large skillet over medium heat until it reaches approximately 350 degrees F (175 degrees C). Carefully place the patties into the hot oil, working in batches to avoid overcrowding the pan. Cook until the burgers are beautifully browned and crispy, about 3 to 5 minutes on each side. (20 minutes)

Drain and Serve: Remove the cooked burgers from the skillet and place them on a plate lined with paper towels to drain any excess oil for about 2 minutes. Repeat the cooking process with more oil until all burgers are cooked. Serve hot on your favorite buns with desired toppings.