Gluten Free & Vegan California Burger

This is a veggie burger so substantial, it requires a two hand hold. I like to make a double batch of this recipe and keep some in the freezer for whenever a craving strikes... Which is often. For optimal freezer storage, wrap each patty individually in plastic wrap and then place in a zip top bag.

You’ll Need:

For the burgers:

2 tablespoons avocado oil (optional)*
1 (15 oz.) can black beans, drained and rinsed
2 chilies in adobo sauce
2 tablespoons honey (agave for vegans)
2 tablespoons lime juice
3 cloves garlic , minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon cumin

inherit;">1 cup gluten-free quick oats

1/2 cup finely grated carrots

1 white onion , diced

1/4 cup flaxseed + 1/4 cup water

1/2 cup fresh corn

1/4 cup sliced scallion greens

For the guacamole:

2 medium avocados , mashed
1-2 scallions , sliced
1 clove garlic , minced
1/2 jalapeno , seeded and diced
2 tablespoons minced cilantro
2 tablespoons lime juice
Salt to taste

For the corn salsa:

1 cup fresh corn
2 tablespoons minced red onion
1 tablespoon lime juice
A pinch of salt and pepper
For serving:
Sprouts
Gluten-free buns

Instructions:

Preheat the oven to 450 degrees and coat a cookie sheet with a good layer of oil. Set aside.
In a small bowl, whisk together the flaxseed and water. Set aside.
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