Spicy Vaquero Bean Burgers

Spring is here, and that means burger season is, too! This vegetarian take on burgers comes from former SFDC board member, Katherine Peinhardt.

Ingredients

2 TBSP flaxseed meal (this is an egg substitute)

3 TBSP water

1 jalapeño pepper

28 oz soaked and cooked Vaquero Beans (you can swap in another kind of bean)

3/4 cup panko breadcrumbs, unseasoned

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp ground turmeric

1/2 tsp cayenne pepper

1 TBSP Sriracha sauce (there is a vegan version out there)

Any toppings/garnishes you like

Directions

Soak and cook your beans until soft but not mushy.

Preheat the oven to 350F.

Make a "flax egg," by mixing the water and flax seeds together in a bowl of water, allowing to stand for at least 5 minutes while you prep the other ingredients.

Chop the jalapeño finely, removing ribs for less heat. 

 Sauté jalapeño in a non-stick pan on the stove, adding a bit of water if the pieces start to stick. Sauté until lightly softened and bright green.

Put the beans into a large mixing bowl, adding in the breadcrumbs, mixing the two together into a thick mixture. Add the flax mixture.

Add Jalapeño, cumin, chili powder, garlic powder, turmeric, cayenne, and Sriracha sauce.

Pat the mixture into 8 equally sized patties, and place on a parchment paper-lined baking tray.

Bake for 7-9 minutes in the oven, flipping and cooking for another 5-7 minutes.

Serve with red onion, Sriracha, or any other condiments you'd put on a classic burger!