Gluten Free Black Bean Flax Burgers

This a great recipe for a quick high protein black bean burger. I used coconut flour and flax meal as a  thickener. The burgers were light and refreshing, easy quick to make!

I experimented with this recipe by puréeing the black beans to a fine, smooth paste. I think in the future, less pureeing provides for a thicker burger texture in the middle. I enjoyed them, but my mom says she prefers a thicker texture.


Ingredients
1 can of organic Black Beans
¼ tsp. (1,25ml) Oregano spice
1/4 tsp (1,25 ml) Italian Seasoning
1/2 tsp (2,5 ml) of Garlic (1 clove fresh or ground)
1/2 White Onion
1/4 of organic Carrots
1/2 cup (120 g) of organic Cherry Tomatoes
2 (heaping) Tbs. of Coconut Flour
2 Tbsp (30 ml) of Olive Oil
2 (heaping) Tbs. (+30 ml) of Flax Meal
1 Tbs. (15 ml) of Chia Seeds

Toppings 
1 sliced Avocado

Directions
Using a medium size food processor, add drained 1 can of black beans and olive oil. Puree on medium until smooth. Remove and place into a mixing bowl.

Add onions, carrots, tomatoes, garlic and other seasonings to food processor. Blend until chunky mix. Add veggie mix to black bean mix in bowl. Using a spoon mix the two together.

Add in Coconut flour, flax, chia seeds into the bowl. Stir together. Mixture should be thick once you add the coconut flour. Using your hands, mold burgers into medium sized balls and semi-flatten. Leave on the counter to dry for about 10 minutes. Then place on a skillet and fry, flip as they brown.

** We tried to cook them in the oven, but they were not browning, just drying out. So we switched to frying.
Add avocado to the top. Enjoy!!!

Served with millet rice, salad and asparagus.

- Alia