Smoky Black Bean and Corn Burgers
Ingredients
- 1-1/2 cups black beans
- 1 large corn
- 1 finely diced large red onion
- 2 large handfuls baby spinach leaves
- 1/2 cup cilantro
- 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)
Guacamole components
- 3 very ripe avocados
- juice of 1 lime
- 2 finely grated garlic cloves
- salt to taste
- sprinkle of red chili flakes
Preparation
Pulse 1-1/2 cups black beans in food processor until partly mashed with some whole beans remaining.
Boil 1 large corn on stovetop and remove kernels with sharp knife once cooked. (Optionally roast corn over a gas burner.)
Combine in a large bowl: mashed beans, corn kernels, 1 finely diced large red onion, 2 large handfuls roughly chopped baby spinach leaves, 1/2 cup chopped cilantro, 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.
Mix with hands or spoon and gradually add oat flour until mixture is sticky enough to form patties (no more than 1 cup flour).
Form mixture into roughly 7 burgers, ensuring they are not too thick.
Optional: brush surface of burgers with a little olive oil.
Bake on a lined baking sheet at 375°F for about 25 minutes, flipping halfway. (Alternatively, air fry at 400°F for 15-20 minutes.)
Guacamole method
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.
