2 cups pulverized in the robot of Organic Oat Flakes
1/2 red onion (white or yellow work as well)
bell pepper (color of your choice)
3 garlic clove
1 tsp ground flaxseed + 3 tsp water - let stand 5 min ( in order to recreate an egg, or you can also put 1 egg)
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Worcester sauce
1 teaspoon cumin
1 tablespoon Maple syrup
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons salt and pepper
Preparation
Soak the pulses in a bowl covered with fresh water for 6-8hrs, drain, in a saucepan cover the black beans soak in cold water and cook for 1-1.5hrs or until the black beans are tender.
In a saucepan, put the quinoa and ¾ cup 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 and place in a large bowl.
In a food processor, pulse the black beans 6-7 times to break them up completely, but not too much (we are not looking for a puree so it is normal to find pieces).
Pour the black beans into the bowl containing the vegetables then add the cooked quinoa, the soaked flax (or egg), the tomato paste, the soy sauce, the maple syrup, the chili powder, the paprika, the cumin, Worcester sauce, salt and pepper, and finally the crushed rolled oats.
Mix well with a fork or hands and form 8 burger patties and place on a baking sheet covered with parchment paper.
Preheat your oven to 400 F (200°C).
While your oven is heating, brown your burger patties in a large skillet over medium-high heat with 1 Tbsp. of vegetable oil in two steps. Brown 2-3 minutes on each side and put the burger patties back on the parchment paper covered baking sheet. Proceed to the other half.
When all burgers are well browned, bake for 15-20 minutes in the oven.
NOTE: This burger patty can be cooked on a 350°F (180°C) BBQ, oiling the rack well beforehand, 5 minutes per side.
