• Make sure to drain/rinse AND dry you black beans with a paper towel. (They don't have to be completely dry, but just not super wet). 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 cans black beans (15 oz each)
• In a large bowl combine black beans with the rest of the burger ingredients. Mix until combined.
  1/3 cup chunky salsa, 3/4 cup Panko bread crumbs, 1/2 cup sweet corn, 1 flax egg, 1 clove garlic , 1.5-2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 3/4 tsp salt, Pinch pepper
• Form into 4 large burger patties or 6 smaller/medium patties. I personally prefer the slightly smaller ones because you can get them a little crispier. 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 4-5 minutes then flip and cook for another 4-5 minutes until lightly browned on each side. You likely will have to add some extra oil throughout the cooking process.

  Alternatively, you can bake your burgers at 400 F. If you bake them, I recommend brushing them with a high heat cooking oil like avocado.

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

Arrange Burgers

• Arrange burger with romaine, black bean burger burger, red onion, tomato, avocado and burger sauce on top. Enjoy!
  4-6 burger buns

Burger Sauce

• Simply mix all ingredients in a small bowl. Store in the fridge for up to 3 days.
  1/4 cup non-dairy yogurt, 2 tbsp vegan mayo, 1 tsp smoked paprika, 1 tsp maple syrup, 1/2 tsp garlic powder, 1/2 tsp chili powder, pinch salt