This recipe comes just in time for those summertime get-togethers. Mix up a good size batch and freeze so you have on hand for a quick meal. Serve this up by itself or with a nice side salad. Who wants to spend time in the kitchen cooking when we could be outside in the warm weather!
Freeze these burgers raw and cook when needed. They can be very dry if reheated after cooking. Make sure to have some delicious toppings to go along with them. I added avocado, tomato, spinach, and spicy pickled cucumbers. Red onion would be good and maybe some vegan cheese. There are endless possibilities.
Prep time for these is about 15 Minutes so a quick meal to prepare on a week night when you don't have a ton of time.
What you will need
2 cans of 15-ounce black beans drained and rinsed
3 green onions chopped
2 jalapenos seeded and diced
¾ cup of organic corn
½ teaspoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of ground cumin
¼ plus 2 tablespoons of ground flax seed
Large handful of cilantro chopped
1 and ½ lime with juice and zest or 4-5 tablespoons of lime juice
Salt and pepper to taste
3 tablespoons of olive oil
What you need to do
In a large bowl mash the beans with a fork, but not too much, leave some pieces in there. Add the rest of the ingredients and mix well. This is really done best with your hands so get in there! Taste mixture and adjust seasoning if needed.
This recipe should make about 6 burgers so separate accordingly. If cooking right away place on a cookie sheet lined with parchment paper. To make burgers apply some olive oil to your hands so the mixture doesn't stick to your hands and shape into burgers. Place on cookie sheet. Bake at 375 degrees for 30 minutes. Should be heated through and slightly crunchy on the outside.
Take care of you,