Gluten-Free Black Bean Burgers - vegetable oil

Method

• In a large skillet over medium heat, warm the oil.
• Add the onion, bell pepper, and sundried tomatoes and saute for 5 to 7 minutes, until the onion and peppers start to soften.
• Add the garlic and saute for 2 minutes more, until the onion is translucent and the garlic is browning.
• Add the tomato paste to the skillet, using a whisk to thin it out.
• Add 3 cups (516 g) of the black beans and the water, egg replacer, cumin, onion powder, and red pepper flakes to the skillet.
• Stir or whisk vigorously until everything is combined.
• Reduce the heat to low and simmer for 10 to 15 minutes, or until the water is absorbed.
• Remove from the heat.
• Preheat the oven to 350F (180C).
• Line a baking sheet with parchment paper.
• Transfer the mixture in the skillet, along with 1 1/4 cups (231 g) of the quinoa, to the bowl of a food processor fitted with the metal "S" blade and process until the mixture has the consistency of a paste.
• Transfer the mixture to a large mixing bowl.
• Using your clean hands, toss the remaining 1 cup (172 g) black beans and the 1/4 cup (46 g) quinoa with the paste.
• Form the mixture into a series of 2-inch (5-cm) balls.
• Flatten them a bit into patties.
• Place the patties on the prepared baking sheet.
• Bake the patties for 15 to 20 minutes.
• Remove from the oven.
• Assemble on a platter, garnished with the vegan mozzarella, lettuce, tomato, and onion.
• Serve warm.