California Burger

Serves: 4 servings

INGREDIENTS
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
1½ teaspoon salt
½ teaspoon black pepper
2 teaspoon cumins
1 cup gluten-free quick oats
½ cup finely grated carrots
1 white onion, diced
¼ cup flaxseed + ¼ cup water
½ cup corn
¼ cup sliced scallion greens

For the guacamole:
2 medium avocados, mashed
1-2 scallions, sliced
1 clove garlic, minced
½ jalapeno, seeded and diced
2 tablespoons minced cilantro
2 tablespoons lime juice
Salt to taste

For the corn salsa:
1 cup fresh corn
2 tablespoons minced red onion
1 tablespoon lime juice
A pinch of salt and pepper

For serving:
Sprouts
Gluten-free buns

INSTRUCTIONS
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.

NOTES
*For an oil-free burger, bake the patties on a silpat.
** For a vegan option, sub agave in for the honey.

From catchingseeds.com