This recipes is inspired by the mynewroots.org black bean burgers. You can be flexible with the type of nuts and seeds used in this recipe. Any swaps will work. For example you could use only sunflower seeds (1 cup total), or you could do almonds instead of brazil nuts, or cashews instead of pumpkin seeds. Hemp seeds are soft, so they’d be good replaced with walnuts. Or you can stick to the recipe ;)
Preheat oven to 350° and line a baking dish with parchment paper. Also grab a large mixing bowl, and your food processor.
Add red pepper and onion to the food processor, and pulse until minced. Pour into the large mixing bowl.
Add the brazil nuts, seeds, garlic cloves, chili powder, cumin, and sea salt to the food processor, and blend until it has combined into a grainy mixture. Pour into mixing bowl with the onion and pepper.
Add beans and cilantro to the processor, and blend until almost smooth (a few chunks of bean is okay). Pour into the mixing bowl.
Pour your oats into the mixing bowl with the other ingredients, and stir well to combine. The oats will expand and help hold the burgers together.
Form into tight palm-sized patties, and place each onto the baking sheet.
Bake for 25 minutes.
Remove from the oven and use a spatula to flip each burger. Continue baking for another 10 minutes.
Serve as a regular burger with bread, tomato, avocado, cucumber, and arugula, or serve crumbled up over a salad.