1 teaspoon (5 ml) ground flaxseed + 3 teaspoon (15 ml) water - let stand 5 minutes ( in order to recreate an egg, or you can also put 1 egg)
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) soya sauce
1 tablespoon (15 ml) Worcester sauce
1 teaspoon (5 ml) cumin
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) chili powder
2 teaspoons (10 ml) paprika
2 teaspoons (10 ml) salt and pepper
Preparation
Soak the beans in a bowl of fresh water for 6-8 hours. Drain them and cover them with cold water in a saucepan. Cook them for 1-1.5 hours or until tender.
In a saucepan, combine the quinoa and 3/4 cup (180 ml) of water. Bring to a boil, cover, and simmer over low heat for 12 minutes. Let stand until ready to use.
Finely chop the onion, pepper, and garlic cloves in a food processor, then place them in a large bowl.
Pulse the black beans in a food processor 6-7 times to break them up, but not too much (we are not looking for a purée, so it is normal to find pieces).
Pour the black beans into the bowl with the vegetables. Then, add the cooked quinoa, soaked flaxseed (or egg), tomato paste, soya sauce, maple syrup, chili powder, paprika, cumin, Worcestershire sauce, salt, and pepper.
Finally, add the crushed rolled oats.
Mix well with a fork or with your hands. Form eight burger patties and place the patties on a baking sheet covered with parchment paper.
Preheat your oven to 400°F (200°C).
While the oven is heating up, brown the burger patties in two steps in a large skillet over medium-high heat with 1 tablespoon (15 ml) of vegetable oil. Cook for 2-3 minutes on each side, then put the patties back on the baking sheet. Proceed with the remaining patties.
When all the burgers are well browned, bake them in the oven for 15-20 minutes. Note: These burgers can be cooked on a 350°F (180°C) grill by oiling the rack well beforehand and cooking for 5 minutes per side.
