2 cans black beans, drained, rinsed, and patted dry
2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
2 Tbsp olive oil
1/2 red onion, finely diced
3 cloves garlic, minced
1/2 bell pepper, finely chopped
1/2 cup vegan breadcrumbs
1 tsp cumin
½ tsp garlic powder
1 tsp chilli powder
1/2 tsp paprika
1/2 cup of vegan feta (optional), finely crumbled
1 Tbsp of vegan worchestershire or vegan BBQ sauce
2 Tbsp of ketchup
Salt and pepper to taste
4 Tbsp vegan mayo
2 cloves garlic, finely minced
1 Tbsp lemon juice
1 tsp white vinegar
1/4 tsp salt
Water or olive oil to thin, add as needed to
achieve desired sauce consistency
Preheat oven to 325 degrees F. Spread out your black beans on a baking sheet and let them dry out for 10 minutes.
Make your flax egg by mixing flaxseed meal and water in a small bowl and set aside to thicken.
Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic, bell pepper and saute for 5 minutes or until onions are translucent.
Transfer your onion, garlic & carrot to a large bowl and add in your black beans.
Either use a fork to smash the beans, or transfer to a food processor. Be sure to leave some bean chunks remaining.
Stir in the rest of your ingredients: cumin, garlic powder, chili powder, paprika, breadcrumbs, feta, worcestershire sauce, ketchup and salt and pepper.
Form your patties, using 1/3 cup of mixture each. This should make about 6 large burgers or 8 medium ones.
Make the garlic mayo sauce by mixing together the mayo, garlic, lemon juice, vinegar, water and salt in a small bowl.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the patties and cook for about 6-8 minutes on each side, until heated through. Keep a close eye on them.
Assemble your burger on your buns and add your favorite toppings like tomato, avocado, red onion, pickles, hot sauce, and the garlic mayo sauce. Store leftover burgers in the fridge or freeze for another day.