Spicy Black Bean Burger

Ingredients:

For the Burger:
1 tub Better Beans Cuban Black Beans
1/2 cup gluten free panko bread crumbs
1 cup gluten free rolled oats
1 small white onion
1/2 cup red or orange bell pepper, diced
1/2 jalapeno - with seeds removed!
3 scallions (white and green parts diced)
1 flax egg (1 tbs ground flax + 3 tbs water)
2 tbs ketchup
Juice from 1 lime
1/4 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Dash of black pepper
For the Tangy Chipotle Aioli:
1/2 cup vegan mayo
1/2 tbs garlic powder
1 tsp hot sauce
1 tsp smoked paprika
1/2 tsp salt
1 tsp ketchup (to mellow the spice; optional)
Toppings:
Red onion
Lettuce

Instructions:

1. First, preheat oven to 375º and spray a baking sheet with
nonstick cooking spray.
2. Next, prepare the flax egg by stirring 1 tbsp. ground flax with 3 tbsp.
water.
3. Chop jalapeno, bell pepper, scallions and onion then add to a large
bowl.
4. Add all other ingredients into the bowl, including flax egg, and stir
well until burger base is formed.
5. Use hands to form patties with the black bean base, about 6-8 large
patties and place on baking sheet.
6. Bake for 20 minutes, flip, and cook for another 20 minutes, until
outside of burgers are crispy and golden.
TO SERVE
Toast hamburger buns slightly then top with vegan chipotle aioli, smashed
avocado, red onion, shredded romaine.

1 Comment

Ha! Now that you have removed the spice from the formerly splendid Cuban beans, these burgers won’t really be spicy any more, will they?

Comment by Peter — April 7, 2018 @ 7:55 am