Mix flaxseeds and water in a small bowl and set aside for 5-10 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the onion, red pepper and garlic until the red pepper begins to soften,about 4-5 minutes. Remove from heat and add in the spices.
In a food processor, pulse the black beans and rolled oats, until they form a sticky mixture. Add the rest of the dry ingredients and the lemon juice and flax egg and pulse again.
Shape into patties about ½ cup big and refrigerate for half an hour. The burgers need to be chilled enough to hold together when they are cooked.
Heat olive oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side, until slightly browned and the pattiesare cooked all the way through. Serve with buns, vegan mayo, lettuce, and thinly sliced tomato
Notes
Serving and Storing - Serve these black bean burgers as soon as they are ready. Serve with buns, vegan mayo, lettuce, and thinly sliced tomatoes. Leftover patties should be stored in the refrigerator for up to 3 days or the freezer for up to 3 months. When ready to eat, gently reheat over the stove until the patties are cooked all the way through.
Recipe Tips
Soak flaxseeds in water for ten minutes. This step is crucial because when the flaxseeds are soaked with water they absorb the water and become softer. As a result, the flaxseeds become gelatinous and help hold the patties together.
Cook red bell peppers and onions. Cooking the red bell peppers and onions will help to soften them which is important so that the vegetables break down when they are pulsed with the other ingredients. This ensures that the vegan black bean burger mixture is well combined.
Don’t forget to chill vegan black bean patties. Make sure you refrigerate the patties for at least 30 minutes before cooking. Chilling the patties helps them to set and enhances the flavors in the burger.