Smoky Black Bean Burgers On Potato Buns - cooking recipe

Ingredients

1 tablespoon flax seed meal
2 1/2 tablespoons water
250 g black beans, cooked
30 g almond meal
1 tablespoon cilantro
1 tablespoon parsley
7 g garlic, minced
30 g red onions, minced
1/2 teaspoon paprika
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon black pepper
125 ml sunflower oil
1 teaspoon cider vinegar
1/4 teaspoon salt
1 tablespoon Dijon mustard
8 g flax seed meal
30 ml water
400 g mashed potatoes
44 g flour, gluten-free
1/4 teaspoon salt
1 tablespoon mustard
1 nonstick cooking spray
30 g romaine lettuce
120 g tomatoes

Preparation

For the Flaxseed Mayonnaise - makes 1 cup prepared mayonnaise.
Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
Add the mustard and cider vinegar. Whisk to combine.
In a thin steady stream, gradually whisk in the sunflower oil.
Season with salt and pepper.
For the Potato Buns.
Combine mashed potatoes, flour, salt, and mustard in a bowl.
Form into buns about 75 grams each.
Pan-fry in a non-stick pan for 3-4 minutes each side.
Drain on paper towels.
For the Burger Patties.
Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
Combine this pureed mix with the remaining black beans, cilantro, and parsley.
Form into patties about 100-110 grams each.
Pan-fry in a non-stick skillet for 3-5 minutes per side.
Assemble the Burgers.
Serve the patties on potato buns.
Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.