Vegan burgers:

Base: 

1/2 to 1 cup ground oat flour. 

1/2 to 1 cup chickpea flour

1.5 lb cooked beans 

1 flax egg (1 tablespoon flax powder and 1-2 tablespoons hot water) 

1 tablespoon Soy sauce

1 teaspoon apple cider vinegar 

To this, add whatever vegetables and spices that you have. A good place to start with vegetables is an onion, carrot, celery mix. 

0.5 to 1 cup of each vegetable, chopped fine works great, and you can adjust the base mixture if it’s not solid enough when cooked. I usually do a trial patty on the stove to make sure it holds up. 

Instructions: 

1. Combine all ingredients in a bowl and mix with a large spoon or potato masher (or your clean hands!) 

2. Add your additional ingredients, such as vegetables or spices. Miso paste and mushrooms add a nice meaty flavor. 

3. Smush and mix everything together. If it’s too dry, add a little hot water. If it’s too wet, add more oat flour. 

4. Scoop 0.5 cups of the mixture and flatten onto a square of waxed paper, silpat, or anything that will keep the patties separate. 

5. Make as many patties as you can, you can also make nuggets with this mixture for snacks or kids. 

6. Put all of the patties in the fridge for 30 minutes. 

7. To cook:

1. You can cook these in a pan with a little oil. Cook them until they’re solid. 

2. Cook in the oven at 350 to 400 degrees until they’re solid (20 to 30 minutes) brush oil on them or cover them with aluminum foil to keep them from drying out. 

3. Cook in an air fryer, but make sure to add some oil to them or they’ll get too dry.