CALIFORNIA BURGER

This is a veggie burger so substantial, it requires a two hand hold. I like to make a double batch of this recipe and keep some in the freezer for whenever a craving strikes... Which is often. For optimal freezer storage, wrap each patty individually in plastic wrap and then place in a zip top bag.

Servings: 4 servings

Ingredients

For the burgers:

2 tablespoons avocado oil (optional)*

1 (15 oz.) can black beans, drained and rinsed

2 chilies in adobo sauce

2 tablespoons honey (agave for vegans)

2 tablespoons lime juice

3 cloves garlic , minced

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon cumin

1 cup gluten-free quick oats

1/2 cup finely grated carrots

1 white onion , diced

1/4 cup flaxseed + 1/4 cup water

1/2 cup fresh corn

1/4 cup sliced scallion greens

For the guacamole:

2 medium avocados , mashed

1-2 scallions , sliced

1 clove garlic , minced

1/2 jalapeno , seeded and diced

2 tablespoons minced cilantro

2 tablespoons lime juice

Salt to taste

For the corn salsa:

1 cup fresh corn

2 tablespoons minced red onion

1 tablespoon lime juice

A pinch of salt and pepper

For serving:

Sprouts

Gluten-free buns

Instructions

For full instructions you can go to catchingseeds.com.