Smoky Black Bean Burgers On Potato Buns

• For the Burger Patties & Mayonnaise
• 1 tablespoon flaxseed meal
• 2,5 tablespoons water
• 250 grams cooked black beans
• 30 grams almond meal
• 1 tablespoon cilantro
• 1 tablespoon parsley
• 7 grams garlic, minced
• 30 grams red onion, minced
• 0.5 teaspoons paprika powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 125 milliliters sunflower oil
• 1 teaspoon cider vinegar
• 1/4 teaspoon salt
• 1 tablespoon dijon mustard
• 8 grams flax seed meal
• 30 milliliters water
• For the Potato Buns & Burger Fillings
• 400 grams mashed potatoes
• 44 grams gluten-free flour
• 1/4 teaspoon salt
• 1 tablespoon mustard
• 1 piece Non-stick cooking spray
• 30 grams romaine lettuce
• 120 grams tomatoes

1. Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
2. Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
3. Combine this pureed mix with the remaining black beans, cilantro, and parsley.
4. Form into patties about 100-110 grams each.
5. Pan-fry in a non-stick skillet for 3-5 minutes per side.
6. For the Flaxseed Mayonnaise :rnCombine flaxseed meal and water in a large bowl. Leave for 5 minutes.
7. Add the mustard and cider vinegar. Whisk to combine.
8. In a thin steady stream, gradually whisk in the sunflower oil.
9. Season with salt and pepper.
10. Combine mashed potatoes, flour, salt, and mustard in a bowl.
11. Form into buns about 75 grams each.
12. Pan-fry in a non-stick pan for 3-4 minutes each side.
13. Drain on paper towels.
14. Assemble the Burgers:rnServe the patties on potato buns.
15. Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.

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Taken from food52.com/recipes/74082-smoky-black-bean-burgers-on-potato-buns (may not work)