Black Bean Burgers with Salsa and Guacamole

By tulawdog

Ingredients

• 1 (16-ounce) can black beans
• 1/2 red pepper, cut into 4 pieces
• 1/2 medium sweet onion, cut into chunks
• small handful cilantro leaves
• 2 garlic cloves, minced
• 1 tablespoon ground flaxseed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Sriracha sauce
• 1/2 cup canned corn
• 1/2 cup bread crumbs
• 2 teaspoons olive oil
• 1 avocado
• juice of half lime
• 1 tablespoon chopped cilantro
• 1 can fire-roasted diced tomatoes
• 1/2 sweet onion, diced
• 1/2 jalapeno seeds removed, minced
• 1/4 teaspoon chipotle Tabasco
• 1 tablespoon lime juice
• salt

Preparation

Step 1

Rinse and drain black beans. Spread on paper towel to dry. (This will help keep the burgers from falling apart when they cook.)Combine red pepper, onion, cilantro,and garlic in a food processor and process until well chopped. Drain off any liquid and place in a large bowl.
Place beans in food processor and pulse until beans are mostly processed, but there are still some chunks. Add to bowl with pepper/onion mixture.
Combine flaxseed with 3 tablespoons water and let sit for a few minutes.
Add chili powder, cumin, Sriracha sauce, corn, and bread crumbs to bowl with beans. Add flaxseed mixture and stir everything together until well mixed. Season to taste with salt. Shape into 5-6 patties and place in refrigerator for 30 minutes.
Heat olive oil in a large nonstick skillet over medium heat. Add black bean cakes and cook 2-3 minutes per side.
For guacamole- cut avocado in half, remove pit, and scoop flesh into a bowl. Add lime juice to bowl and mash avocado with back of a fork until desired consistency. Stir in a pinch of salt and cilantro.
For salsa- in a food processor, combine diced tomatoes, onion, jalapeno, chipotle tabasco, lime juice, and salt. Pulse a few times to get everything mixed together and chopped.