Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup gluten free oats
1.5 cups bread crumbs (Gluten free or coconut bread crumbs)
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped (toasted if preferred)
1/2 cup sunflower seeds, (toasted if preferred)
1 tbsp. Extra Virgin Olive Oil
1.5 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)
Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp. oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together (approx. 8 patties)
Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.