The best vegan, gluten-free black bean veggie burgers that are foolproof and loved by everyone in the family!
Preheat oven to 350. Line a baking sheet with parchment paper, or spray pan with nonstick spray.
Blend together 2 cups black beans with the garlic, ground flax, and water. Set aside.
Dice SMALL the carrot, celery, onion, and jalapeno. You could use a food processor to make quick work of it.
In a large bowl mix together the diced veggies, 2 cups whole black beans, and rosemary through salt. Add the rice flour and blended bean-flax mixture. Mix well.
Form into patties. I used a meatball scoop and then flattened into patties about 1/2 inch thick.
Place patties on baking pan. Spray tops with a light coating of oil.
Bake for 20-25 minutes.
If you use canned beans, you will need just over 2 cans (2 cans plus 1/2 cup from a 3rd can). Use the leftover beans in another recipe or freeze for later! (Or my favorite, sneak some black beans into a smoothie for your kids. They will NEVER know they are there!)
Instead of baking, you can pan fry in a skillet in a small amount of oil (I suggest avocado oil or olive oil).
For spicier burgers, use two whole jalapenos.