Step 1

Make the flax egg: In a small bowl, combine 1 Tbsp. flax with 3 Tbsp. water. Stir and set aside to thicken.

Step 2

Finely dice onion and mushrooms (wiped clean). Mince garlic.

Step 3

In a skillet over medium-high heat, sauté onion for 3-4 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

Step 4

Then add mushrooms, garlic, oregano, basil, and salt. Stir and sauté 7-8 minutes.

Step 5

Add tamari and balsamic vinegar. Stir and cook for 1 minute. Turn off heat.

Step 6

Rinse and drain black beans. Pat dry with paper towels to remove excess moisture.

Step 7

Place the black beans in a large bowl and lightly mash. Add flax egg, sautéed mushroom/onion mixture, oat flour, oats, and fresh parsley (chopped).

Step 8

Mix well to combine. Then shape into 4 large patties, or 5-6 smaller patties. Lightly wet your hands to prevent sticking if needed. (Note: They hold up best if you refrigerate the patties for at least an hour at this point, but they're fine baked right away too.)

Step 9

When ready to bake, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place the patties on top.

Step 10

Bake for 15 minutes. Flip the burgers, then return to oven. Bake 15 more minutes. Remove from oven and let sit for 5-10 minutes to firm up. Then place on buns and add desired toppings.