Ingredients

The following ingredients have 4 Servings
  • 1 flax egg (or one large egg)
  • 1 TBSP ground flax
  • 1 1/4 cup black beans (divided)
  • 1/2 cup diced onion
  • 1 cup coarsely grated zucchini (divided)
  • 1/2 cup chopped red bell pepper
  • 2 TBSP chopped jalapeno [seeds + stem removed]
  • 2 cloves garlic (smashed and minced)
  • 1 TBSP extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 chipotle pepper in adobo sauce (minced)
  • 1 cup old-fashioned rolled oats ((not instant))
  • 3 TBSP yellow mustard
  • 3 TBSP dijon mustard
  • 3 TBSP quality or homemade mayo
  • 3 TBSP honey
  • 1-2 chipotle peppers in adobo sauce
  • 1/2 tsp adobo sauce (extra to taste)
  • pinch of salt (to taste)
  • Burger buns or lettuce wraps
  • Cheddar or Pepper Jack cheese (optional)
  • arugula or lettuce
  • sliced ripe tomato
  • sliced or mashed avocado
  • PLUS all your favorite veggie burger add-ons!

Instruction

  • Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
  • Skip the above step if using an egg instead of a flax egg.
  • Next coarsely fork-mash 1 cup of black beans in a large bowl.
  • Add 1/4 cup of whole black beans to the mix (it gives the burgers great texture) + set aside.
  • Next saute onion, bell pepper, jalapeño, and half the zucchini in olive oil until tender, adding the garlic towards the end to prevent burning. This should only take a few minutes.
  • Season the veggies with cumin, garlic powder, salt, and cayenne pepper, then stir to coat.
  • Add the freshly sauteed veggies to your beans along with your chipotle pepper.
  • Add 1 cup of oats to a food processor and blend until it resembles a coarse powder. This step is 100% optional, though I feel like blending the oats helps the burgers stay together a bit better. This is totally up to you since it's delicious both ways!
  • Add the oats and the remainder of your zucchini to the bowl.
  • Remove your flax egg from the fridge, add it to the burger mixture and stir.
  • If the mixture seems too wet, feel free to add another 2-4 TBSP of oats as needed
  • Stir to fully incorporate and roll mixture into four balls.
  • For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
  • Place your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after about 30 minutes of chill time and cook up the rest the following day. Cooked burgers can absolutely be frozen and reheated. Score!
  • READY TO EAT? Pour a tablespoon or two of your favorite healthy oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
  • Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to nudge the sides of each patty. This gently helps form the sides into a perfect disc. Works like a charm!