• Start by pulsing your black beans in the food processor (5-7x) until partially blended but not mashed. You want some chunks of black beans and not a paste.

  *You can alternatively mash with a potato masher or fork.
  2 15 oz cans black beans
• In a large bowl combine black beans with the rest of the burger ingredients. Mix until combined.
  ⅓ cup chunky salsa, ¾ cup Panko bread crumbs, ½ cup corn, 1 flax egg, 1 clove garlic, 2 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ¾ teaspoon salt, Pinch pepper
• Form into 4 large burger patties or 6 smallers patties. Place in fridge for 10 minutes. Meanwhile make burger sauce by mixing all the ingredients in a small bowl. Begin heating olive oil over the stovetop in a large pan or grill pan.

Grilled Burgers

• Cook black bean burgers in pan or grill pan over medium heat with some olive oil for 5 minutes then flip and cook for another 5 minutes until lightly browned on each side.

  Alternatively, you can bake your burgers at 400 F.

  On a parchment lined baking sheet, bake burgers for 20-25 minutes, flipping halfway through. Burgers should be slightly browned on each side.
  1 tablespoon olive oil

Arrange Burgers

• Arrange burger with romaine, black bean burger burger, red onion, tomato, avocado and burger sauce on top. Enjoy!
  4 burger buns

Burger Sauce

• Simply mix all ingredients in a small bowl. Store in the fridge for up to 3 cays.
  ¼ cup non-dairy yogurt, 1 tablespoon vegan mayo, 1 teaspoon smoked paprika, 1 teaspoon maple syrup, ½ teaspoon garlic powder, ½ teaspoon chili powder, pinch salt