Ingredients
The following ingredients have 4 Servings
- 1 flax egg
- 1 small yukon gold potato ((or russet potato))
- 1 tablespoon olive oil
- ½ cup chopped onions
- ⅓ cup chopped bell peppers
- 3 cloves garlic (, minced)
- 1 ¾ cups cooked black beans ((one 15-ounce can, drained))
- ¼ cup breadcrumbs
- ½ teaspoon salt
- 1 tablespoon chili powder
Instruction
- Prepare the flax egg and set it aside.
- Wash the potato and place it in the microwave and cook until tender, roughly 1 to 2 minutes, depending on your microwave. Let it sit until it's cool enough to handle. Then put it in a bowl and mash it with a fork. Measure out ½ cup of the mashed potato.
- Add the oil to a skillet over medium heat. Once the oil is heated, add the onion and bell pepper. Cook until tender, around 5 minutes. Then add the garlic and cook for one minute.
- Add the black beans to a food processor with the cooked veggies. Pulse in short bursts several times until the mixture comes together.
- Transfer the mixture to a bowl and add the breadcrumbs, mashed potatoes, flax egg, and seasonings. Stir until combined.
- Bake: To bake, preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper. Make 4 patties and place them on the prepared baking sheet. Bake for 15 minutes.
- Skillet: To cook the patties in a skillet, add a tablespoon of oil over medium heat. Once the oil is shimmering, add the patties and cook for 5 to 7 minutes until they're browned on the bottom and firm enough to flip. Turn the patties, add another tablespoon of oil, and cook the other side for 5 to 7 minutes. Turn off the heat, cover, and keep the patties in the pan as it cools for another 10 minutes. They will firm up as they cool. Depending on the size of your skillet, you may need to cook these in batches.
- Place each burger on a bun and dress with sliced tomatoes, lettuce, and vegan mayo.
- Keep burgers in an airtight container in the fridge for up to 5 days. You can freeze them in freezer-safe containers or bags for up to 2 months.
