• Drain and rinse the black beans well, then spread them onto a few layers of paper towels or kitchen towels to dry.
• Add your ground flax and water to a small bowl and mix to create two flax eggs. Set the flax eggs aside for them to gel, for at least 5 minutes.
• Add the green bell pepper, white onion, and garlic to a food processor. Pulse until finely chopped. Transfer the mixture to cheesecloth or a fine tea towel and squeeze out all of the water in the mixture. Or you can transfer the mixture to a mesh sieve and use a spatula or spoon to press out as much moisture as possible. Removing the excess water will help keep the burgers together and help improve the texture of the burger.
• Add the dried beans, pepper, onion, and garlic mixture, smoked paprika, cumin, chili powder, sea salt, and black pepper to the food processor. Pulse just until combined – there should still be some bigger pieces of beans. You do not want a puree, you want some beans to remain whole for added texture for your burger.
• Pour your bean mixture into a large mixing bowl and stir in 1 cup panko breadcrumbs or gluten-free bread crumbs and your flax egg. Mix until combined and the mixture is binding together.
• Place the black bean mix in the fridge to chill for at least 30 minutes but up to 1 day before shaping.
• Scoop ½ cup-sized portions of the burger dough, then use your hands to form them into patties.

Cooking Instructions

• Stove: Place a large cast iron pan over medium-high heat. Add 1 tbsp avocado oil to the pan. Place patties on a cast iron pan and cook each side for 5 to 7 minutes or until golden brown and firm.
• Grill: Take a large piece of aluminum foil and grease it with some avocado oil. Set the patties on the greased aluminum foil and cook each side for about 7 minutes or until golden brown and firm.
• Oven: Preheat the oven to 400℉ and line a baking sheet with parchment paper or a silicone baking mat. Place the patties on the baking sheet and bake for 15 to 20 minutes, stopping to flip the burgers after 8 minutes of cooking.

Serving

• Serve on a burger bun* with your favorite burger toppings, like cheese, lettuce, tomato, and red onion!
• Store leftover burgers in the fridge for up to 4 days. Note you can also freeze these black bean burgers, either cooked or uncooked. You just have to layer the burgers with parchment paper in between the burgers from sticking to each other and store them in a freezer-safe bag or an airtight container for up to 3 months.