JBF blackbean burger

2 can Canned black beans
1 tbsp Coconut oil
1 small Green bell pepper
1 onion Yellow Onions (Organic)
3 cloves (raw Garlic)
1 1/2 tsp 100% Organic Ground Cumin
1 tsp Chili powder
1/2 tsp Garlic powder
1/4 tsp Smoked Paprika
1/2 cup Oat flour
1/2 cup (crumbled Feta cheese)
3 egg Free Range Eggs
2 tsp Coconut Aminos Sauce
2 tbsp Organic Ketchup

Directions are based on the original recipe of 8 servings
Step 1
1)Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
2) Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
3) Form into patties– about 1/3 cup of mixture in each.
4) To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
5) Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days. Or freeze for up to 3 months
Step 2
Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.