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
- up to 1 cup oat flour
- optional olive oil for brushing
Guacamole components
- 3 very ripe avocados
- juice of 1 lime
- 2 finely grated garlic cloves
- salt to taste
- red chili flakes to taste
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 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 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, and salt and pepper to taste in a large bowl.
Mix with hands or a spoon and gradually add oat flour until the mixture is sticky enough to form patties (no more than 1 cup oat flour).
Form 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. Alternatively, air fry at 400°F for 15-20 minutes.
Guacamole making
Mash 3 very ripe avocados.
Mix with juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.
Add a sprinkle of red chili flakes.
