Gluten-Free Smoky Black Bean and Corn Burgers
Ingredients
- 1 1/2 cups black beans
- 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 tablespoons tahini
- 2 tablespoons coconut aminos or low-sodium tamari/soy sauce
- Juice of 1 lime
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1-2 teaspoons chili powder
- Salt and pepper to taste
- Up to 1 cup oat flour
- Olive oil (optional, for brushing)
Guacamole
- 3 very ripe avocados
- Juice of 1 lime
- 2 garlic cloves, finely grated
- Salt to taste
- Red chili flakes, to taste
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 kernels with a sharp knife once cooked. (Optional: roast the corn over a gas burner.)
Combine in a large bowl: mashed beans, corn kernels, finely diced red onion, roughly chopped baby spinach, chopped cilantro, tahini, coconut aminos or soy sauce, lime juice, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
Mix with hands or a spoon and gradually add oat flour until the mixture is sticky enough to form patties, using no more than 1 cup.
Form the mixture into roughly 7 burgers, ensuring they are not too thick.
Optional: Brush the surface of the burgers with a little olive oil.
Bake on a lined baking sheet at 375°F for about 25 minutes, flipping halfway through. Alternatively, air fry at 400°F for 15-20 minutes.
Guacamole
Mash 3 very ripe avocados.
Mix in the juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.
Add a sprinkle of red chili flakes.
