These smoky black bean patties get their heat from minced chipotle in adobo, with garlic, cumin, and smoked paprika building layers of deep, savory flavor. The beans are mashed by hand and packed with just enough texture to hold together, then seared in olive oil until a deep brown crust forms on each side. Pile the patties high with creamy avocado slices and a swipe of vegan mayonnaise for a burger that's every bit as satisfying as the classic version. Because the patties are built from pantry staples like beans, garlic, and spices rather than anything wheat-based, this one is a solid pick for a gluten free spread. Serve it up for a weeknight dinner or a backyard cookout — either way, it delivers on flavor and crunch in every bite.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 5 minutes — the drier the beans, the firmer the patties.
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