Ingredients

2 - 15 ounce cans black beans, rinsed and drained

1 tablespoon flax meal

3 tablespoons hot water

3/4 cup dry old fashioned rolled oatmeal

1/2 cup cooked brown rice

3/4 cup frozen corn

1/2 cup minced onion

1 small jalapeno, seeded and minced

1/2 red bell pepper, seeded and finely chopped

1 large garlic clove, minced

1 tablespoon cumin

3 tablespoons salsa or finely diced tomato

Instructions

1. In a small saucepan over medium heat, saute onions, garlic, jalapeno, and red bell pepper until the onions are translucent, adding a small amount of water to prevent sticking.

2. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone mat, and set aside.

3. In a large mixing bowl, mash the beans with a pastry blender or potato masher. You just want to break up the beans, you don’t want to puree them into mush so don’t overdo it! Stir in the brown rice, corn, and oatmeal.

4. In a small bowl, soak the flax meal in the 3 tablespoons water and let sit for 2-3 minutes. Stir in the salsa and cumin and give it a good stir.

5. Add the flax mixture to the bean mixture, mixing everything together until everything is moistened and you have a consistency that can be easily shaped into a burger. If your mixture is too crumbly, add a tablespoon or two of water, one tablespoon at a time, mixing well before adding additional water.

6. Measure 1/3 cup of the mixture and form into a burger, placing each one on the prepared backing sheet. You should get 12 burgers.

7. Place the sheet of burgers in the oven for 30 minutes or until golden brown, flipping them at the halfway point.

Serve with lettuce, sliced avocado, tomato, and onion. Top with additional salsa and/or plant-based sour cream.