California burger

Audrey Egbert

subheading: For the burgers:

2 tablespoons avocado oil (optional)*

1 (15 oz.) can black beans, drained and rinsed

2 chilies in adobo sauce

2 tablespoons honey (agave for vegans)

2 tablespoons lime juice

3 cloves garlic , minced

1 ½ teaspoon salt

½ teaspoon black pepper

2 teaspoon cumin

1 cup gluten-free quick oats

½ cup finely grated carrots

1 white onion , diced

¼ cup flaxseed + ¼ cup water

½ cup fresh corn

¼ cup sliced scallion greens

subheading: For the guacamole:

2 medium avocados , mashed

1 to 2 scallions , sliced

1 clove garlic , minced

½ jalapeno , seeded and diced

2 tablespoons minced cilantro

2 tablespoons lime juice

Salt to taste

subheading: For the corn salsa:

1 cup fresh corn

2 tablespoons minced red onion

1 tablespoon lime juice

A pinch of salt and pepper

subheading: For serving:

Sprouts

Gluten-free buns

Preheat the oven to 450 degrees and coat a cookie sheet with a good layer of oil. Set aside.

In a small bowl, whisk together the flaxseed and water. Set aside.

Add ¼ cup of the black beans, and chilies into a food processor and process until a paste forms.

Add in the flaxseed mixture, lime juice, honey, garlic, salt, pepper, and cumin. Process until combined.

Add in the black beans and onion and pulse to combine, leaving these ingredients chunky.

Transfer to a bowl and stir in the remaining ingredients.

Form the mixture into 4 patties and place on the baking sheet. Bake for 20 minutes, gently flip the burgers and turn down the oven to 350 degrees. Bake for another 40 minutes. Remove from the oven and let cool for 10 minutes before serving.

While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.

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