Easy Yummy Gluten Free Black Bean Corn Burgers
Ingredients
- 1-1/2 cups black beans
- corn kernels from 1 large corn
- 1 large red onion, finely diced
- 2 large handfuls baby spinach leaves, roughly chopped
- 1/2 cup cilantro, chopped
- 2 tbsp tahini
- 2 tbsp coconut aminos or low-sodium tamari/soy sauce
- juice of 1 lime
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1-2 tsp chili powder
- salt and pepper to taste
- oat flour, up to 1 cup
- optional: olive oil for brushing
Guacamole
- 3 very ripe avocados
- juice of 1 lime
- 2 garlic cloves, finely grated
- salt to taste
- sprinkle of red chili flakes
Preparation
In food processor, pulse 1-1/2 cups black beans until partly mashed with some whole beans remaining.
Boil 1 large corn on stovetop and remove kernels with sharp knife once cooked. (Even better if you can roast the corn over a gas burner.)
Combine in a large bowl: mashed beans, corn kernels, 1 finely diced large red onion, 2 large handfuls baby spinach leaves (roughly chopped), 1/2 cup cilantro (chopped), 2 tbsp tahini, 2 tbsp coconut aminos or low-sodium tamari/soy sauce, juice 1 lime, 2 tsp smoked paprika, 1 tsp garlic powder, 2 tsp ground cumin, 1-2 tsp chili powder, salt and pepper to taste.
Mix with hands or spoon and gradually add oat flour until sticky enough to form patties (no more than 1 cup).
Use hands to make roughly 7 burgers. Burgers shouldn’t be too thick or they won’t cook as well. (Optional: brush surface of burgers with a little olive oil.)
Bake on lined baking sheet at 375F about 25 minutes, flipping halfway. (Or you can even air fry these at 400F about 15-20 minutes.)
Guacamole mix
Mash 3 very ripe avocados.
Add juice of 1 lime, 2 finely grated garlic cloves, salt to taste, and a sprinkle of red chili flakes.
Mix together until well combined.
