Hamburguesa de alubias y avena con mayonesa cajún

Ingredientes

• 2 Tbsp ground flaxseeds
• 1/4 cup water
• 1 tsp olive oil
• 1 medium onion
• 3 garlic clove
• 1 1/2 cup cooked pinto beans
• 1/3 cup roasted sunflower seeds
• 3/4 cup rolled oats
• 1 Tbsp nutritional yeast flakes
• 1/2 Tbsp ground cumin
• 1/2 Tbsp sweet paprika powder
• 2 tsp Cajun seasoning
• 1 tsp olive oil
• 9.877 oz button mushrooms
• 2 red bell pepper
• 3 Tbsp chipotle adobo sauce
• 1/2 cup vegan mayonnaise
• 2 tsp Cajun seasoning
• 6 burger bun
• 1 cup arugula
• 1 cup coleslaw
• 1/4 cup pickled jalapeños

Preparación

1. 1

   Add the ground flaxseeds and water to a large bowl, mix, and set aside to gel.

2. 2

   Drizzle the oil in a sauté pan over high heat. When hot, add the onion and garlic and sauté until golden. Transfer the mixture to the bowl containing the flaxseeds.

3. 3

   Return the empty pan to the stove and sauté the mushrooms in oil over medium-high heat for 5 minutes.

4. 4

   Add the bell peppers and chipotle sauce. Cook for another 3 minutes. Set aside.

5. 5

   Returning to the bowl, add the remaining ingredients for the patties. Use a fork to mash everything together, and set aside.

6. 6

   Add the ingredients for the cajun ‘mayo’ to a bowl and mix together.

7. 7

   Scoop up a heaping ½ cup of the bean mixture into your hands and shape them into patties.

8. 8

   Heat some oil in a non-stick large pan over medium-high heat. Cook the patties for 3 to 4 minutes per side, or until lightly golden.

9. 9

   Serve on burger buns with coleslaw, the sautéed mushroom and bell pepper mix, and topped with Cajun mayo, arugula, and jalapeños. Enjoy!