You’ll love this because it’s protein, fiber, and convenience wrapped up and waiting for you when you’re hungry or dashing out the door with no lunch packed. I can’t get enough of the black bean tuna burger. I’m thinking about other ways to keep making it ‘better’ and tastier! I just get so excited about the fact that these are full of good protein and fiber and then realize that they freeze really well and I can have a hot lunch in TWO minutes flat!
I’ve been making a batch of these religiously for a few months now and they may be one of my new favorite ‘go to’ lunch stand by’s. I’m so pleased with how these freeze and reheat that I look for ways to make these better. This recipe has a big old spoonful of spicy curry and salty olives with some whole oats to help bind them up.
10 min. + cook time
makes three good sized patties or four smaller patties
- 1 can tuna, drained
- 1 can black beans, drained
- 1/2 cup whole oats
- 1/4 cup onion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon of curry paste of choice
- 1/4 cup chopped olives
- Combine all ingredients in a bowl.
- Use a potato masher or equivalent, to beat the mixture and break up the beans.
- You could use a food processor but I don’t have one of those.
- The mix should be coarse still but not totally pulverized into baby food.
- Pre-heat saute pan with some olive oil or spray.
- Form three patties (for burger sized patties) and cook for about 5 minutes on each side until golden brown and heated through.
- Serve hot!
- You can also bake these: 350 degree oven for about 15 minutes.
I make them and freeze them individually for quick lunches.
After cooking them, wrap individually in waxed paper (parchment is fine) and free in a freezer bag.