These black bean burgers are everything you would want—they’re chewy, hearty and flavorful. When I made this burgers it was the first time I had used ground flax seed as a binder and I really liked the results, an egg can easily be substituted for the ground flax seed and water mixture.  Another great benefit is these burgers can be prepared ahead of time and frozen after cooking for a quick and easy meal at another time.

Black Bean Burgers

3 tablespoons ground flax seed
1 can (15 oz) black beans, drained and rinsed
1 cup grated carrots
1/3 cup finely chopped fresh cilantro
2 cloves garlic, minced (optional)
½ cup finely chopped red onion
½ cup sunflower seeds, toasted
¾ cup rolled oats, processed into a flour
½ cup panko bread crumbs
2 teaspoons olive oil
1 ½ tablespoons reduced sodium soy sauce
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
¾ teaspoon fine-grain sea salt
Freshly ground black pepper
6 slices Deli American cheese

1) Heat oven to 350° F. Line a baking sheet with parchment paper.

2) In small bowl, combine the flaxseed with 1/3 cup warm water and set aside for 5 to 10 minutes, until thickened.

3) In large bowl, mash the black beans, leaving a few beans intact for texture. Stir in the rest of the ingredients and the flaxseed mixture. Mix well until combined.

4) With slightly wet hands, shape the black bean mixture into 6 patties. Place on parchment lined baking sheet.

5) Bake at 350° F. for 15 minutes. Heat grill to medium heat. Place patties on grill and cook each side for 2 minutes until lightly golden. Top with a slice of cheese, cover grill and cook for 1 minute until cheese melts.

6) Serve patties on toasted bun or sandwiched between two butter lettuce leaves.

6 servings