Yummy Southwestern Black Bean Burgers.

I have presented the burger two ways for you: one on toasted bread with all the fixings and another beautiful version on a bed of quinoa and vegetables, which is my preferred way to enjoy a burger. Makes 4 burgers INGREDIENTS: ½ cup pecans (measure after mincing) 1 15-ounce can of black beans, rinsed and drained 1 large zucchini, grated and with the liquid squeezed out 1 cup frozen corn, thawed 1 tablespoon flax meal 1 tablespoon coconut aminos 2 tablespoons tomato paste ½ teaspoon liquid smoke 1 tablespoon miso ½ cup rolled oats, pulsed in a food processor to break into a bread-crumb consistency 1 teaspoon each of onion & garlic powders 2 tablespoons dried minced onion flakes ¼ teaspoon each of ground mustard, coriander, and smoked paprika ¼ teaspoon red pepper flakes (optional) ¼ teaspoon dried dill (optional) Black pepper to taste TOPPINGS (FOR BUN OR BOWL): Red leaf lettuce 1 slice tomato 1 slice onion 2 to 4 slices avocado Vegan mayo (see recipe in Craveable Potato Salad) Salt-free mustard 2 tablespoons of your favorite SOS-free BBQ sauce Microgreens DIRECTIONS: 1. The ingredients for these burgers may seem daunting, but if you make a double or even triple batch, you can freeze these and always have some on hand. [Extracted from the article]