Black Bean Veggie Burgers
Vegan, Soy-Free, Gluten-Free, nut-Free
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix together and let sit for 5 min, until gloopy)
1 14-15oz BPA Free can of black beans
1 package of cremini mushrooms, sliced
2-3 small onions, chopped
2-3 cloves of garlic
2 tbsp olive oil
1 tbsp ground cumin
1/2 cup gluten-free oat flour
Cayenne pepper to taste
Himalayan Sea Salt to taste
1 cup corn, frozen or fresh
1.) Preheat oven to 350F. Line a baking sheet with parchment paper.
2.) In a food processor, add 3/4 of the beans (set the rest aside); onions, garlic, mushrooms, spices and salt, flax egg, olive oil, oat flour. Mix until mostly blended, some chunks are fine!
3.) Stir in the rest of the beans and corn for texture. If you find that these are really liquidy, add some more oat flour. They will be quite soft and gooey, but cook up perfectly.
4.) Place scoops of the burgs onto the baking sheet and mold a little bit into burger shapes.
5.) Bake in the oven for 20-30 minutes or until browning on the bottom. I flipped my 15 min through. Let sit for 5 minutes on the baking sheet once done.
You could probably pan fry these or cook on the BBQ, but with tin foil.