1/2 jalapeño, diced small (optional; use more or less, to taste)
1/2 teaspoon minced garlic
1/2 cups oats (ground into a flour, any kind of oats works)
1/4 cup breadcrumbs (use gluten free if necessary)
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon ground cumin
3/4 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 red bell pepper, chopped
1 medium-sized carrot
1/2 cup fresh cilantro
1 15 oz. can black beans, drained and rinsed
1/2 cup corn
burger buns (optional)
lettuce, avocado, tomato, ketchup, mustard, kraut, vegan chipotle mayo, etc.
On the stovetop, heat a pan over medium-high heat. Add the water (or oil if not oil-free) and sauté the onion, jalapeño and garlic until soft, about 4-5 minutes. Turn off heat and set aside.
In a food processor, blend up the oats to make a flour. Add in the breadcrumbs, ground flax, nutritional yeast, cumin, sea salt, chili powder, paprika and black pepper. Blend until well combined and transfer this dry mixture to a large bowl.
Into the food processor, add the red bell pepper, carrot and cilantro. Blend/pulse until finely shredded (don't overdo it or the veggies will get too watery). Transfer to the large bowl with the dry mixture.
Into the food processor add the black beans and blend until mashed, with a few black beans still in tact, for texture. Transfer to the large bowl. Add in the corn and the sautéed onion mixture.
Mix together with your hands. It is the best way! Then form into 5 patties. Lay them flat on a plate and cover with plastic wrap.
Refrigerate for 30 minutes to set. This step is crucial!
Remove from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side.
Serve on a bun or over a salad with all the toppings!