I’m about to say something real weird, so get ready . . .

Are you ready?! Here it is . . . I love mondays! I know, what??

But the truth is, I see each monday as an opportunity to start fresh and really get after all the shit I didn’t get finished the previous week (and, with my never-ender to do list and massive aspirations, as well as tendency to get distracted and, er, procrastinate sometimes, that’s a lot)!

If you’re like me and love mondays, holla! I’m sending you a virtual high-five! We are weirdos together! And if you are like 99% of people in the US of A and don’t love mondays, well, that’s okay too.

In honor of monday – specifically, meatless monday – I’m sharing with you this yummy black bean burger! I actually made this recipe a few weeks back. It was soooo good and the leftovers kept really well!

California Black Bean Burger

This recipe is modified from Catching Seeds.


For the burger:

  • 1 15 oz can black beans, drained and rinsed
  • 1 tablespoon sliced pickled jalapeños (or other pepper of choice)
  • 1 teaspoon local raw honey
  • juice of 2 limes
  • ¼ cup ground flaxseed + ¼ cup water
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • salt and pepper, to taste
  • 1 cup gluten-free oats
  • ½ cup shredded carrots
  • 1 purple onion, diced
  • ¼ cup sliced green onions
  • 1 – 2 teaspoons coconut oil

For the guacamole:

  • 2 medium avocados, mashed
  • juice of 1 lemon
  • 1 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • 1 roma tomato, diced
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced red onion

For the corn salsa:

  • 3/4 cup fresh corn
  • 2 tablespoons minced red onion
  • juice of 1/2 lime
  • A pinch of salt and pepper

To prepare:

Start by preheating your oven to 425 degrees F. In a small bowl, combine the flaxseeds and water, and set aside. In a food processor (I used my Magic Bullet), combine 1/2 cup of the black beans, plus the peppers, honey, and lime juice, and blend until fairly smooth. Add in the flaxseed mixture, as well as the garlic, cumin, salt, and pepper, and pulse to combine. Add in the oats and carrots, and again, pulse to combine until the mixture is fairly smooth and evenly mixed. Transfer the mixture to a large bowl, and mix in the remaining black beans, as well as the purple and green onions. Use a fork for this to slightly mash the black beans. You should be left with a thick, chunky, slightly sticky mixture.

Now, it’s time to get these babies in the oven! Grease a baking sheet with coconut oil, and divide and shape the mixture into 4 patties. Bake at 425 degrees F for 20 minutes. At this point, flip the patties, reduce the oven temperature to 350 degrees F, and bake for another 40 minutes. Removed from the oven and let cool slightly before serving.

I ate these in a red leaf lettuce wrap, but you could definitely eat them on a whole grain or gluten free bun if you prefer. Garnish the bean burgers with guacamole and corn salsa, and broccoli sprouts if desired (I love these and definitely used a generous portion with my burgers). Enjoy!