Cooking with Kelly: Vegan Black Bean Burger Recipe

It's grilling time! It's no less than 400 degrees in Chicagoland at the moment, and there's not a chance that I will be turning on my oven until the heat breaks if I can help it. Grilling is the way to go when it's this brutal. I made these black bean burgers recently and froze half of the patties for later in the week in case it doesn't get any cooler.  It's best to put these on the grill while still cold because they're a bit delicate.

Vegan Black Bean Burger Recipe
1 Tablespoon flaxseed meal mixed with 3 Tablespoons water
2 cloves of garlic, peeled
2 cans of black beans, rinsed and drained
2 Tablespoons spaghetti sauce
2 teaspoons cumin
1 teaspoon salt
1/2 cup corn
1/2 cup panko

Mix the flaxseed and water and set aside to gel. Divide the beans in half and place one half in the work bowl of a food processor. Place the other half in a bowl with the salt, cumin, corn and panko, then set aside.

Add the garlic, spaghetti sauce and flaxseed mix to the food processor and pulse until a paste forms. Scoop out the mixture and combine with the remaining ingredients.

Form into palm-sized patties. This recipe makes roughly seven to eight patties, depending on how hearty your appetite.
Refrigerate for at least one hour, preferably a few. To cook, heat the grill to medium and place chilled burgers onto the grill, away from direct flame. Cook about four minutes per side, or until the edges are charred.

Remove and serve immediately. I like my bean burgers with spicy mustard, ketchup, avocado, lettuce and tomato on a whole wheat sandwich thin.