Black Bean Burgers

Cook your Beans.

Thoroughly drain the beans and lay them out on a towel to absorb extra moisture. Thoroughly drain the corn and lay it out on a towel to dry.

Process the onion, bell pepper, and garlic until finely minced, then put in a sieve to drain excess moisture, you may also want to blot with paper towel to help absorb what doesn't drain.

Too much moisture will make your burgers fall apart, so these steps are important.

Process the beans until few chunks are left.

Process the oats into finer crumbs and if you don't already have them, make your bread crumbs.

Stir together the beans, minced mixture, chili powder, cumin, salt, pepper, bread crumbs, oats, and egg. Refrigerate for 30 minutes.

Test cook a small amount in a pan with a bit of oil. If it crumbles, you may need add 1-2 tablespoons of flour (and mash the beans better next time). Adjust the seasonings if needed as well. Test again.

When ready, use wet or lightly oiled hands to help you form 3 3/4-4 oz. balls. Press out to about 4 inch circles on your baking sheet. Freeze solid.

Stack in a bag or container and store in the freezer until ready to use. It is important that you keep them frozen.

Cooking:
Put a skillet on low or medium low heat and oil. Cover, cook frozen patties for 6-8 minutes, flip, recover, then cook 6-8 minutes more.

Serve on a bun with desired toppings like mayo, salsa, sour cream, cheese, lettuce, tomatoes, etc.