"Spicy Vegan Chili Burger
I love trying new recipes. This one is great in a bowl but just as good and much more fun as a burger. We love Black Bean Chili but it's best when the Beans have been cooked in a Slow Cooker, it adds much more depth to the flavors. However as a Burger it works wonderfully! It's all the spices of a homemade Chili in a sandwich, it's tender and juicy which is one thing it took me a while to understand how to achieve when making Vegan Burgers. I grew up on traditional Beef Burgers and switched to Chicken and Turkey as an Adult so making good Veggie Burgers is an accomplishment I am rather proud of.
I made a mix of Sriracha and Ketchup as a sauce for my Burger and of course, I loooove Avocado so I had to find some where to add it lol.
Ingredients: 13 Prep Time: 35 minutes Serves: 4 large Patties
1 15 oz can of Black Beans Drained and Rinsed
1 diced Sweet Red Pepper
1 diced Jalepeno Pepper
2 large shredded Carrots
1/4 cup of Salsa
3 tbsp of Ground Flax
5 tbsp of Water
2 tbsp of Oat Flour
2 sprigs of Fresh Basil sliced thin
1 tbsp of Ground Cumin (use Organic or very High Quality)
1 1/2 tbsp of Chili Powder(use Organic or very High Quality)
1/2 tsp of Pink Himalayan Salt
1/4 tbsp of Olive Oil
Directions
In a measuring cup or small bowl add ground flax and water and sit in the refrigerator for five minutes or until it's an Egg like substance. Put a pan over medium heat and let warm, in a large bowl add all of the ingredients except Olive Oil. When the Pan is warm add 1/4 tbsp of Olive Oil and turn heat to Medium High. Smash all the ingredients together in the large bowl with your hand, remove the Flax Egg from the refrigerator and continue to smash it with your hand and form 4 large or 6 medium sized Patties. Place the patties in the Pan and cook for 10 - 15 minutes on each side. Enjoy!
