Smoky Black Bean Burger

Ingredients (all organic)

• ✓Black beans, 3 cups (two 15-oz cans, rinsed, or cooked from dry)
• ✓Walnuts, 1/2 cup, toasted
• ✓Rolled oats, 1/2 cup
• ✓Red onion, 1/2, minced (plus rings for serving)
• ✓Garlic, 2 cloves
• ✓Tomato paste, 2 tbsp
• ✓Ground flaxseed, 2 tbsp + 5 tbsp water
• ✓Chipotle powder, 1 tsp
• ✓Smoked paprika, 1 tsp
• ✓Cumin, 1.5 tsp
• ✓Salt, 1/4 tsp + black pepper
• ✓Olive oil, 1 tbsp
• ✓Whole-grain burger buns, 4
• ✓Avocado, 1
• ✓Romaine or butter lettuce, 4 leaves

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1. 1Spread the rinsed beans on a sheet pan and bake at 350°F for 15 minutes until the skins split and look dry — this is the step that keeps the burgers from turning to mush.
2. 2Stir the flax into the water and let it thicken 5 minutes. Pulse the walnuts and oats in a food processor until they look like coarse breadcrumbs.
3. 3Cook the onion and garlic in a teaspoon of the oil until soft, 4 minutes; stir in the tomato paste, chipotle, paprika, and cumin for 1 minute more.
4. 4Add the dried beans, onion mixture, flax gel, salt, and pepper to the processor; pulse until the mix holds together when squeezed but still shows whole bean pieces. Shape into 4 patties and chill 20 minutes.
5. 5Sear in the remaining oil over medium heat, 4–5 minutes per side, until a dark crust forms; flip only once.
6. 6Serve on toasted buns with mashed avocado, lettuce, and onion rings. Uncooked patties freeze well between sheets of parchment for 3 months.