Smoky Black Bean and Corn Burgers

Pulse 1.5 cups black beans in a food processor until partly mashed with some whole beans remaining.

Boil 1 large ear of corn on stovetop and remove kernels with a sharp knife once cooked. Alternatively, roast the corn over a gas burner for better flavor.

Combine the mashed beans, corn kernels, 1 finely diced large red onion, 2 large handfuls roughly chopped baby spinach, 0.5 cup chopped cilantro, 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, and salt and pepper to taste in a large bowl.

Mix everything with hands or a spoon and gradually add up to 1 cup oat flour until the mixture is sticky enough to form patties.

Use hands to form approximately 7 burger patties, ensuring they are not too thick to cook properly.

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.

Alternatively, air fry the patties at 400°F for 15-20 minutes.