Inspired By Christina Melton's Black Bean Bugers
2 cups black beans, rinsed and drained
4 tablespoons olive oil
1 vegetable bouillon cube
1/2 cup warm water
1 medium onion, finely chopped
4 tablespoons soy sauce
1 cup vital wheat gluten
1 cup plain panko crumbs
1 1/2 teaspoons cumin
1 teaspoon dried onion powder
1 teaspoon parsley
1/2 teaspoon crushed red pepper, or to taste
4 cloves garlic, pressed or grated
olive oil, as needed
1. Preheat oven to 375 degrees F. In a bowl, mash the black beans together with the oil until no whole beans are left. In another bowl, dissolve bullion cube in warm water.
2. Add onion and soy sauce. In a separate bowl, combine all dry ingredients, garlic, and spices. Add all wet and dry ingredients to the bowl with the beans. Knead together for about 3 minutes, or until strings of gluten have formed. (I use a silicon icing spatula to clean sides/bottom of mixing bowl while kneading ingredients.)
3. Place the black bean dough on a piece of wax paper and form a "log" shape. Divide the dough into 8 equal pieces (easiest way is to cut in half, then half, then half again). To form patties, knead each piece in your hand for a few moments and then flatten into a patty shape, 3/4" to 1" thick. (When kneading ingredients, I don't squish between my fingers, but use my fists to keep folding everything together.)
4. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 15 minutes. Flip patties and bake another 10 minutes.
5. Remove from oven. If you are making patties for next day, let them cool, then refrigerate. If eating now, pan fry indoors or grill outside for another 10 minutes. Serve with guacamole or a slice of avocado. (I lay a silicon baking sheet across my baking pan. Nothing ever sticks to silicon.)
Source of recipe: This is a recipe I got from a fellow Vegan off of Facebook, These are the best I have had. I modified a tad.