Smoky Black Bean Burgers on Potato Buns

For the Burger Patties

1 tbsp. flaxseed meal
2.5 tbsp. water
250g/8.75oz cooked black beans
30g/1oz almond meal
1 tbsp. cilantro
1 tbsp. parsley
7g/0.25oz garlic, minced
30g/1oz red onion, minced
0.5 tsp. paprika powder
1 tsp. cumin powder
1/2 tsp salt
1/2 tsp. black pepper
For the Mayonnaise

125ml/4.25fl oz sunflower oil
1 tsp. cider vinegar
1/4 tsp. salt
1 tbsp./15g dijon mustard
8g/0.25oz flax seed meal
30ml/1fl oz water

For the Potato Buns

400g/14oz mashed potatoes
44g/1.5oz gluten-free flour
1/4 tsp. salt
1 tbsp./15g mustard
Non-stick cooking spray

Burger Fillings

30g/1oz romaine lettuce
120g/4.25oz tomatoes

1. For the Flaxseed Mayonnaise – makes 1 cup prepared mayonnaise
2. Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
   
3. Add the mustard and cider vinegar. Whisk to combine.
   
4. In a thin steady stream, gradually whisk in the sunflower oil.
   
5. Season with salt and pepper.
6. For the Potato Buns
7. Combine mashed potatoes, flour, salt, and mustard in a bowl.
   
8. Form into buns about 75 grams each.
   
9. Pan-fry in a non-stick pan for 3-4 minutes each side.
   
10. Drain on paper towels.
11. For the Burger Patties
12. Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
    
13. Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
    
14. Combine this pureed mix with the remaining black beans, cilantro, and parsley.
    
15. Form into patties about 100-110 grams each.
    
16. Pan-fry in a non-stick skillet for 3-5 minutes per side.
17. Assemble the Burgers
18. Serve the patties on potato buns.
    
19. Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.

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