Black Bean Burger

• 7 1/2 cup black beans
• 5 piece Bali onion
• 1/3 cup cilantro
• 8 clove garlic
• 4 tbsp coconut aminos
• salt
• 1/4 tsp black pepper
• 2–3 tbsp oat flour
• 1 piece egg

1. 1

   In a blender, place black beans, onion, cilantro, garlic, coco aminos / soy sauce, salt, pepper, oat flour, and egg. Blend and pause to check on the mixture. You want a mixed consistency but you want some of the black beans for texture.
2. 2

   Remove from the blender and place in a bowl. Set aside for 15 minutes. Start with 2 tablespoons oat flour and 1 whole egg. After resting, if the mixture is too wet to shape, add the remaining 1 tablespoon oat flour a little at a time.

   Timer 15 min
3. 3

   Use the scale to weigh the burger mixture before cooking: 150 g per patty for Mitch, 125 g for Emily, and 120 g for Emmett. For Vivian, make 2 patties of 100 g each (200 g total). Shape each portion into a patty and place in a Pyrex container. The family target is 8 patties: 2 per person. Reserve any extra mixture as additional patties.
4. 4

   In a skillet with little oil, place your veggie burger patties and flip to cook both sides.

Assemble and serve

1. 5

   Thinly slice the red bell pepper, Bali onion, and garlic for Mitch’s toppings. Mitch: Place the patty on a bun and top with the sliced red bell pepper, Bali onion, and garlic. Emmett: Place the patty on a bun. Emily: Serve the patty without a bun. Vivian: Place each 100 g patty on half a bun. Serve 2 patties with 2 bun halves (1 whole bun total).