Egg-Free Black Bean Burgers with Chipotle Mayo

Instructions

1. 1In a small bowl, combine the 2 tablespoons of flaxseed meal with the 6 tablespoons of water. Stir them together and let this mixture sit for 5 minutes to thicken into a gel.
2. 2Place the 2 cans of black beans in a large bowl. Use a fork to mash the beans, leaving some beans whole for texture. Add the 1 cup of cooked brown rice, the 0.5 medium red onion (finely chopped), the 0.5 cup of corn kernels, the thickened flaxseed mixture, the 1 tablespoon of chili powder, the 1 teaspoon of cumin, the 2 cloves of garlic (minced), the 0.5 cup of breadcrumbs, the 0.5 teaspoon of salt, and the 0.25 teaspoon of pepper to the bowl with the mashed beans.
3. 3Mix all the ingredients in the large bowl thoroughly until everything is well combined. The mixture should hold together when pressed.
4. 4Divide the mixture into 4 equal portions and shape each portion into a burger patty, about 1.905 cm thick.
5. 5Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
6. 6Carefully place the 4 burger patties into the hot skillet. Cook for 5 to 7 minutes on the first side, until the bottom is golden brown and slightly crisp. Flip the patties and cook for another 5 to 7 minutes on the second side, until heated through and also golden brown.
7. 7While the burgers are cooking, prepare the chipotle mayo. In a small bowl, combine the 0.5 cup of mayonnaise, the 1 tablespoon of chipotle peppers in adobo sauce (finely chopped), and the 1 tablespoon of lime juice. Stir well until smooth.
8. 8Serve the cooked black bean burgers on the 4 burger buns. Top with the prepared chipotle mayo and your choice of toppings like lettuce, tomato, or avocado.

Substitutions

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