Seasoning: (OR use 4 tsp Montreal Steak Seasoning)**
1 tsp sea salt
¾ tsp black pepper
¾ tsp smoked paprika
½ tsp onion powder
½ tsp ground coriander
½ tsp Italian seasoning
Instructions
Drain black beans well. Then pour into a sieve and run under cold water to wash off the starch.
Add 1 cup of black beans in a bowl and mash with a fork until smooth.
Finely chop mushrooms, broccoli and onion (you want it as small as possible!) and add to the mashed beans.
Mix in remaining beans, worcestershire sauce and seasonings. Mix well.
In a blender, blend oats until finely ground.
Add the oats and beaten eggs to the mixture. Mix well.
Cover and fridge for 40 minutes.
Preheat oven to 350F. Line baking tray with parchment paper
BURGER PATTIES: Divide mixture into 8-9 patties (about ⅓ cup-1/2 cup in size). Use your hands to shape and flatten. It will slightly wet but once baked it will be dry.
Bake for 10 minutes and then turn on high broil for 3-4 minutes.
MEATBALLS: Shape into 1 tbsp size balls. (Mixture will be sightly wet. Just make small little 1 tbsp piles the best you can) We got 60 mini meatballs for the whole batch. Bake for 5 minutes and broiled on high for 2-3 minutes.
Serve immediately or let it cool before freezing. These can last for 2-3 months.
Notes
**We've tried both Montreal Steak Seasoning (find at Walmart, Costco..) and our spice blend. I prefer our spice blend because ratios/proportions are fixed and tailored to our recipe. However, feel free to use your favorite spice blend (Cajun, Mexican, Jamaican) to make things interesting as well!