Ingredients
o
1 14 oz can black beans
r
½ red onion
r
¼ cup red bell pepper
s
¼ cup shredded carrots
g
2 cloves garlic
f
1 flax egg (1 tbs flaxmeal + 3 tbs water)
o
⅓ - ½ cup oat flour
n
1 tbs nutritional yeast
G
Garlic powder
O
Onion powder
S
Smoked paprika
C
Cumin
S
Salt
B
Black pepper
F
For the Sauce:
v
2 - 3 tbs vegan mayo
k
1 tbs ketchup
d
½ tbs dill relish
h
1 tsp harissa
p
½ tsp parsley
Directions
1
Make the flax egg by mixing 1 tbs flaxmeal with 3 tbs water.
f
1 flax egg (1 tbs flaxmeal + 3 tbs water)
2
Bake the black beans at 350F for 15 minutes to dry them out.
3
Dice up the onion, jalapeño and red bell peppers up really finely. Grate the carrot with the big wholes on your grater.
4
Saute your veggies in 1 tbs avocado oil on medium heat for about 7-10 minutes until most of the moisture is cooked out. Add in minced garlic, season to taste with salt, black pepper and cook for another 30 seconds.
5
Add the black beans to a bowl and mash them up 75% with a fork. Add in sautéed veggies, flax egg, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, nutritional yeast and oat flour. Mix until fully combined. Refrigerate for 30 minutes to set.
6
Form the mixture into patties in the size of your choosing. Put them in the refrigerator for 30 more minutes.
7
Cook them in 2 tbs of avocado oil in a cast iron skillet on medium high heat for 2-3 minutes on both sides. Add cheese if you desire.
8
For the Sauce:
1
Mix together the vegan mayo, ketchup, dill relish, harissa, and parsley.
v
2 - 3 tbs vegan mayo
k
1 tbs ketchup
d
½ tbs dill relish
h
1 tsp harissa
p
½ tsp parsley
2
Assemble burgers with your favorite toppings and enjoy!
