1 teaspoon olive oil
½ red onion, finely diced
2 cloves garlic
1 red bell pepper, diced
1 large green chile, stemmed, seeded and finely chopped
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon chipotle chili powder or regular chili powder
1 – 16 oz can low-sodium black bean, rinsed and drained
1/2 cup sweet corn
1/3 cup chopped fresh cilantro
Salt and black pepper, to taste
1 egg
1/2 cup gluten-free oat flour, plus more if necesssary
nonstick cooking spray
6 of your favorite hamburger buns, if desired
Tomatoes, lettuce, onion, and any other fixings you desire


1.Heat olive oil in skillet over medium-high heat. Add in onions and cook until slightly softened, about 3 minutes. Add garlic, green chiles and red pepper; cook and stir until soft another 3 minutes. Remove from heat and stir in cumin, oregano, and chili powder; transfer to bowl to let cool.
2.Add black beans to food processor and pulse until smooth but still a little chunky. Transfer beans to the bowl and add corn, cilantro and salt and pepper. Stir, taste, and adjust seasonings if necessary.
3.Next add in egg and oat flour; stir until well combined, then divide into 6 firmly packed patties and place in fridge for 30 minutes to allow patties to cool so that they stay together better when cooking. If the mixture is too wet to form into patties, you can add a tiny bit more oat flour but don't overdo it!
4.When you are ready to cook the burgers, spray a large skillet with non-stick cooking spray and place over medium-high heat. Add the burgers and cook, flipping once, until cooked and browned on each side. I typically cook mine for 3-4 minutes on each side. Be gentle when flipping the burgers so that they don’t fall apart.
5.Place on buns or in lettuce wraps and top with extra green chile, avocado slices, tomato, lettuce, and any other toppings or condiments you desire.

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