- 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
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!