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If you ever wanted a juicy plant-based burger look no further. This is one of the best Mexican black bean burger recipes! So Good! Don’t believe us? Try it for yourself!
Ingredients
- 1 cup Cooked Back Beans
- 1 cup Carrots (Grated)
- 3/4 cup Rolled Oats (processed into flour)
- 1/2 cup Bread Crumbs
- 1/2 cup Diced Onions
- 1/4 cup Pumpkin Seeds
- 1/4 cup Sunflower Seeds
- 3 Tbsp Flaxseed (Grounded)
- 1/3 cup chopped cilantro (can be substituted with parsley)
- 2 cloves of garlic (Minced or Chopped Finely)
- 1 Tbsp Coconut Aminos (or Soy Sauce)
- 1 tsp Himalayan Sea Salt
- 1 tsp Black Pepper
- 2-3 Tbsp Taco Seasoning
- 1/2 tsp Chipotle Powder (Optional)
Instructions
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
- Mix the ground flaxseed with 1/3 cup of warm water in a small bowl. Let the mixture sit for 5 - 10 minutes to thicken.
- In a food processor, process the black beans into a paste. Leave a few beans on the side to add for texture. (You can also mash the beans in a large bowl with a fork)
- Pour in the remaining ingredients to the bean mixture. Mix in the flaxseed mixture as well. Begin to pulse with food processor.
- Form the mixture into round even patties (Around 6 Burgers). Wet your hands to make forming the patties easier. Place rounded burgers on the lined baking sheet.
- Bake one side for 15 minutes and flip. Bake the other side for another 15 mins or until crispy and firm.
- Best served on a toasted ciabatta bun with melted non-dairy cheeze, lettuce, ketchup, guacamole, and some fresh tomatoes.
Goes Best With: Crispy Baked Potatoes | Oil-Free