Preheat oven to 350 F / 175 C

Drain and Wash the Black Beans. Pat them dry with a paper towel or clean kitchen towel.

Arrange the beans in a single layer on a parchment lined baking sheet. Bake at 350 F / 175 C for 20 Minutes. Remove from oven and allow to cool.

While beans cool, combine the Ground Flax and Water to make the Flax Egg.

Once the beans are cooled and the flax egg thickens (about 10 minutes) add the beans, the flax egg, and the rest of the ingredients to a food processor, and pulse / blend until it's smooth but still has some chunky bits. Do not blend until it's totally smooth. Taste for seasoning and adjust as needed.

Take a bit of the mixture and make sure that you can smash it into a ball or patty, if it's too dry add a tablespoon of water to the mixture at a time until it will hold it's shape.

Heat up a non-stick or well seasoned skillet over medium heat. Add your burger buns and toast them until slightly golden brown, remove from heat to a wire rack lined baking sheet (so it doesn't steam and get soft).

Grab a 2 oz (56g) sized chunk of the black bean mixture and roll it into a ball.

Add a little cooking oil to the skillet, and then add the black bean ball. Cover with a small piece parchment paper or burger paper, and then smash with a flat spatula or burger press.

Season with salt and pepper if desired, spray with some cooking spray and cook for 2 - 3 minutes or until a nice brown crust develops. Then flip it, spray with some more oil if you like, and add a slice of Vegan American Cheese, squirt a little water in the pan, cover to steam and melt the cheese.

Then assemble your burger however you like! I personally like doing a double cheeseburger with lettuce, tomato, pickles and some chipotle mayo (or my Creamy Jalapeño Sauce) and enjoy!

This recipe should make 8 (2 oz) patties. You can store the mixture in the fridge for up to a week and make a patty whenever you like! Or make 1 for 8 friends, either way!