Yield: 6 Burgers
- 1/2 cup (25 g) Erewhon Corn Flakes
- 2 tablespoons (30 ml) raw or lightly toasted pumpkin seeds (pepitas)
- 1 small carrot, cut into chunks
- 1 small or 1/2 large yellow onion, cut into chunks
- 1 cup (240 ml) rinsed and well drained cooked black beans (homemade or canned)
- 1/4 cup (60 ml) cilantro leaves
- 2 tablespoons (30 ml) fresh, frozen or canned organic corn kernels
- 1-1/2 teaspoons (7.5 ml) chili powder
- 1 teaspoon (5 ml) cumin
- 1 teaspoon minced jalapeno or 1/4 tsp (1 ml) chili flakes (optional)
- 1 tablespoon (15m l) wheat-free soy sauce or tamari
- 2 tablespoons (30 ml) ground chia seeds (from 1 tablespoon /15 ml whole seeds)
- 1/4 cup (60 ml) vegetable broth or stock
- Preheat oven to 350F (180 C). Line a cookie sheet with parchment, or spray with nonstick spray.
- In the bowl of a food processor, process the corn flakes and pumpkin seeds until they resemble coarse crumbs. Add the carrot and onion and pulse until the vegetables are chopped (they should be no larger than sunflower seeds). Add remaining ingredients and process until the mixture comes together in a wet “dough.” I like it a bit chunky (so that bits of bean and corn are still visible), but you can make it smoother if you prefer.
- Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the mixture onto the cookie sheet and shape into patties. Use wet hands to flatten them to about 1/2 inch (1 cm) each.
- Bake for 30 minutes, then carefully flip the burgers and bake an additional 10-15 minutes, until both sides are lightly browned. Serve as is or in buns.