Servings: 4

1 cup old-fashioned rolled oats 1 cup old-fashioned rolled oats
½ cup walnut pieces ½ cup walnut pieces
1¼ inch piece fresh turmeric (or ¼ teaspoon ground) grated 1¼ inch piece fresh turmeric (or ¼ teaspoon ground) grated
½ cup red onion chopped ½ cup red onion chopped
⅓ cup mushrooms chopped ⅓ cup mushrooms chopped
1½ cup cooked or 1 15-ounce BPA-free can or Tetra Pak salt-free black beans rinsed and drained 1½ cup cooked or 1 15-ounce BPA-free can or Tetra Pak salt-free black beans rinsed and drained
2 tablespoons tahini or almond butter 2 tablespoons tahini or almond butter
1 tablespoon ground flaxseeds 1 tablespoon ground flaxseeds
1 tablespoon nutritional yeast 1 tablespoon nutritional yeast
1 tablespoon fresh parsley chopped 1 tablespoon fresh parsley chopped
2 teaspoons white miso paste 2 teaspoons white miso paste
1 teaspoon onion powder 1 teaspoon onion powder
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon smoked paprika ½ teaspoon smoked paprika
1 teaspoon Savory Spice Blend Dr. Greger Savory Spice Blend 1 teaspoon Savory Spice Blend Dr. Greger Savory Spice Blend

Preheat the oven to 375ºF.
Pulse the oats, walnuts, and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini, and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well.
Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½-inch thick and transfer to a plate. Refrigerate for 30 minutes.
Line a baking sheet with a silicone mat or parchment paper and arrange the burgers on it. Bake until hot and lightly browned, turning once, about 25 minutes. Serve hot, as desired.

nutritionfacts.org/recipe/black-bean-burger/#recipe  nutritionfacts.org/recipe/black-bean-burger/#recipe