Gluten-Free Black Bean and Corn Burgers
Ingredients
- 1-1/2 cups black beans
- 1 large ear of 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 or 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
Guacamole
- 3 very ripe avocados
- juice of 1 lime
- 2 garlic cloves, finely grated
- salt to taste
- red chili flakes, to sprinkle
Preparation
Pulse 1-1/2 cups black beans in a food processor until partly mashed with some whole beans remaining.
Boil 1 large ear of corn on the stovetop and remove the kernels with a sharp knife once cooked, or roast over a gas burner for better flavor.
Combine in a large bowl the mashed beans, corn kernels, finely diced red onion, roughly chopped baby spinach leaves, chopped cilantro, tahini, coconut aminos or low-sodium tamari or soy sauce, juice of 1 lime, smoked paprika, garlic powder, ground cumin, chili powder, and salt and pepper to taste.
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 of flour.
Use hands to form the mixture into roughly 7 burgers, ensuring they are not too thick.
Optionally, 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, or air fry at 400°F for 15-20 minutes.
Guacamole
Mix together mashed avocados, juice of 1 lime, finely grated garlic cloves, and salt to taste, then add a sprinkle of red chili flakes.
Tips
For enhanced flavor, roast the corn over a gas burner instead of boiling it.
Serve the burgers with rustic sweet potato fries and the easy guacamole for a complete meal.
