- 1 tsp. olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic
- 1 red bell pepper, diced
- 1 large green chile, stemmed, seeded and finely chopped
- 1 tsp. cumin
- 1/2 teaspoon oregano
- 1 tsp. chipotle chili powder or regular chili powder
- 1 – 16 oz can low-sodium black bean, rinsed and drained
- 1/2 c sweet corn
- 1/3 c chopped fresh cilantro
- Salt and black pepper, to taste
- 1 flax egg*
- 1/2 c gluten-free oat flour, plus more if necesssary
- coconut oil
- 6 of your favorite hamburger buns, if desired
- Tomatoes, lettuce, onion, and any other fixings you desire
- * see Cooking Tips for how to make
- Heat olive oil in skillet over medium-high heat. Add in onions and cook until slightly softened, about 3 minutes. Add garlic, green chiles and red pepper; cook and stir until soft another 3 minutes. Remove from heat and stir in cumin, oregano, and chili powder; transfer to bowl to let cool.
- Add black beans to food processor and pulse until smooth but still a little chunky. Transfer beans to the bowl and add corn, cilantro and salt and pepper. Stir, taste, and adjust seasonings if necessary. Next add in egg and oat flour; stir until well combined, then divide into 6 firmly packed patties and place in fridge for 30 minutes to allow patties to cool so that they stay together better when cooking. If the mixture is too wet to form into patties, you can add a tiny bit more oat flour but don't overdo it!
- When you are ready to cook the burgers, coat a large skillet with coconut oil and place over medium-high heat. Add the burgers and cook, flipping once, until cooked and browned on each side. I typically cook mine for 3-4 minutes on each side. Be gentle when flipping the burgers so that they don’t fall apart.
- Place on buns or in lettuce wraps and top with extra green chile, avocado slices, tomato, lettuce, and any other toppings or condiments you desire.
Begin with whole, raw flax seeds. Buying pre-ground flax is a dangerous game, as the oil is very unstable, and once released (via grinding) it will turn rancid pretty quickly. So buy your flax seeds whole and grind them yourself, to spec. It’s easy enough; you can use a coffee grinder, a hand-crank spice grinder, a mortar and pestle, or a high-speed blender. Process into a very fine powder.
Store whole flax seeds in the refrigerator or freezer.
Make egg/s. One egg equals [1 tablespoon flax meal plus 3 tablespoons water], and you do not need to make each one individually. In a small bowl, add flax meal followed by water (not water followed by flax), stirring as you go. I use a miniature whisk because it’s adorable, but a fork works just as well.
Refrigerate. This is key! Place the bowl of eggs in the refrigerator for a minimum of 15 minutes, but up to an hour is best. This will allow your egg to “set up”. Don’t skip this important step!
I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the eggs set.
When the eggs come out of the fridge they’ll have formed a thick sticky goo, just the consistency of egg whites. There’s your binder! Add it to the recipe and proceed as instructed.