Black Bean and Corn Burgers
Ingredients
- 1-1/2 cups black beans
- Kernels from 1 large corn (boiled)
- 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
- 1 lime, juiced
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1-2 tsp chili powder
- Salt and pepper to taste
- Up to 1 cup oat flour
Preparation
Pulse 1-1/2 cups black beans in a food processor until partly mashed with some whole beans remaining.
Boil 1 large corn on the stovetop and remove the kernels with a sharp knife. (Optional: roast the corn over a gas burner.)
Combine in a large bowl the 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 of 1 lime, 2 tsp smoked paprika, 1 tsp garlic powder, 2 tsp ground cumin, 1-2 tsp chili powder, and salt and pepper to taste.
Mix with hands or a spoon and gradually add oat flour until sticky enough to form patties, using no more than 1 cup.
Use hands to shape the mixture into roughly 7 burger patties, ensuring they are not too thick.
Optionally, brush the surface of the patties with a little olive oil.
Bake on a lined baking sheet at 375°F for about 25 minutes, flipping halfway through. Or air fry at 400°F for 15-20 minutes.
