Jalapeno Black Bean Burger
Ingredients:
1 cup walnuts, chopped (optional)
2 - 15 oz cans black beans, drained
1 cup cooked brown rice
1 cup rolled oats
1/4 cup nutritional yeast
4 Tbsp ground flax seeds
1/3 cup pickled jalapenos, chopped
1 onion, chopped small
4 cloves garlic, crushed
1 Tbsp balsamic vinegar
1 Tbsp ground cumin
2 Tbsp smoked paprika
Black pepper - a couple of grindings
6 Tbsp water
Instructions:
Preheat the oven to 425 F.
Place walnuts and rolled oats in a food processor and pulse 6 times. Add drained black beans and pulse until well mixed, but don’t over mix or you’ll have mush. Transfer the mixture to a large bowl.
Add the brown rice and give the mixture a good stir.
Mix the ground flax with the 6 Tbsp of water and set aside.
Add the remaining ingredients to the rice and bean mixture and mix well with a wooded spoon or sturdy spatula.
Stir in the flax/water mixture and stir well to combine everything.
If you feel it’s too crumbly, add 1 or 2 Tbsp of water, one at a time and stir.
Form patties using 1/23 cup of the mixture and placing them on a parchment-lined baking sheet.
Bake for 25-30 minutes until patties firm up and have a slightly crisp exterior.
Yields 12 burgers - These freeze well for up to 90 days. After the initial baking, burgers can be reheated in the oven, microwave, in a pan on the stove, an air fryer, or on the grill.