Prep Time: 30 Minutes Cook Time: 20 minutes
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 tablespoon olive oil for cooking
3/4 cup finely chopped green bell pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup breadcrumbs
2 vegan eggs (2 tablespoons of flax seeds mixed with 5 tablespoons of water)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup, vegan mayo, or BBQ sauce
1 teaspoon salt
1 teaspoon pepper
1/2 cup of baby bella mushrooms (measure out then cut into small pieces)
1/2 tablespoon liquid smoke *optional
Preheat oven to 325°F. Spread beans evenly onto a baking sheet and bake for 15 minutes until beans are dried out.
Make vegan egg using water and flax seeds in a small bowl and set aside to thicken. When mixture is thick like the consistency of an egg it is ready should take up to five minutes for the mixture to set.
While beans are cooking sauté chopped pepper, onion, and garlic in olive oil over medium heat until peppers and onions are soft. Blot mixture with paper towel to remove any excess water and oil. Place in a food processor, add mushrooms, and breadcrumbs. Pulse everything together. Place the black beans in a big bowl and mash with a fork leaving some larger chunks of beans. Then add the ingredients from the food processor and mix together. Add the seasoning, vegan egg, and remaining ingredients and mix well.
Form into patties– I used a 1/2 cup measuring cup. Makes 4oz patties *if having difficulty forming patties sprinkle flour on hands to help with stickiness
To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side.
Serve with your favorite toppings.