Bean & Oat Burger with Cajun Mayo

Directions

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1. To a large food processor, add the ground flax seeds and water. Allow the mixture to sit for 5 minutes so that it gels.
2. Meanwhile, in a large pan on high heat, sauté the onions in oil until lightly golden, about 5 minutes. Add splashes of water as needed to deglaze the pan.
3. Add the garlic and sauté for another 1 - 2 minutes, or until the garlic is lightly golden.
4. Transfer the mixture to the food processor, and return the empty pan to the stove.
5. To the pan, sauté the mushrooms in oil on medium-high heat for 5 minutes.
6. Meanwhile, add the remaining ingredients for the burger patties to the food processor. Blend on high and scrape down sides until well combined. Let the mixture rest while working through the remaining steps.
7. Returning to the pan with the mushrooms, add the bell pepper, cumin, paprika, onion, and garlic powder and cook for another 3 minutes. Add splashes of water if needed to deglaze the pan. Set aside.
8. Prepare the cajun mayo by placing all ingredients in a small food processor and blend on high until creamy. Set aside.
9. Divide the bean and oat mixture into the desired number of patties. Shape the mixture into patty shapes using your hands.
10. Cook the patties on a non-stick pan on medium-high heat, using ½ - 1 tsp oil per patty per side. Cook until lightly browned, about 3 - 4 minutes per side.
11. Serve on burger buns with coleslaw, the sautéed mushroom and bell pepper mix, and topped with arugula, cajun mayo, and jalapeños. Enjoy!

Storage

• Store the cooked patties in airtight containers in the fridge for up to 3 days, or in the freezer for up to 2 months.