Ingredients:
2 cans black beans, drained and
rinsed
1 T ground flax + 3 T water (aka 1 egg)
1 jalapeno (or 1 chipotle pepper)
2 cloves garlic
2 T tomato sauce
1/2 cup breadcrumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup corn (fresh or frozen and
defrosted)
avocado for topping
olive oil (or canola oil) for frying
burgers
Directions:
Roughly chop jalapeno (or chipotle). Add
it and the garlic cloves to a food processor (or high speed blender) and mince
finely. (Alternatively, you could chop them yourselves very finely but it's
just easier at this point to throw them in a food processor.)
Add one can of beans to the
jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse
until mixture resembles chunky black bean dip.
In a small bowl, mix together the
ground flax and water. Let sit for five minutes.
Transfer the mixture in the food
processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and
corn. Stir well until everything is combined. Add remaining black beans.
Heat a little olive oil in a skillet
on medium high heat. Form black bean mixture into patties and fry for about 4
minutes per side, until golden and crusty brown.
Serve burgers with avocado slices,
sriracha and ketchup.
