Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1/2 cup (60g) red onion, finely minced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) tamari or soy sauce
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) onion powder
  • 1/4 tsp (0.5g) black pepper
  • 1/2 tsp (3g) salt
  • 1 tbsp (7g) ground flaxseed meal
  • 3 tbsp (45ml) hot water
  • 1 tbsp (15ml) vegan mayonnaise or olive oil

Instructions:

  1. In a small ramekin, whisk together the ground flaxseed meal and hot water. Let it sit for 5 minutes until it transforms into a thick, gelatinous flax egg.
  2. Drain and rinse the black beans. Use a fork or potato masher to crush the beans in a large bowl until mostly smashed but still containing some whole beans for texture.
  3. Fold in the minced onion, garlic, tamari, smoked paprika, cumin, onion powder, black pepper, and salt. Stir in the prepared flax egg and vegan mayonnaise until the mixture is cohesive and tacky.
  4. Divide the mixture into 8 equal portions and shape them into firm discs about 1-inch thick.
  5. Heat a skillet over medium-high heat with a splash of oil. Sear the patties for 4–5 minutes per side until a deep mahogany crust forms and the edges are crisp.