Makes 6-8 patties
Prep Time: 10 mins
Cook Time: 20 mins
1 can Organic Black Beans 1/2 Onions 1 Bell Pepper 1 Plantains 1 tablespoon Roasted Poblano Peppers 1 tablespoon Cornstarch 1 tablespoon Old Bay 3 tablespoon Sriracha 1 teaspoon Chili Powder 1 teaspoon Cumin 1 tablespoon Nutritional Yeast 1/4 teaspoon Salt 1 teaspoon Garlic Powder 1 teaspoon Paprika Flour as needed
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Chop poblano into large strips
Heat a skillet to medium high heat, add a little bit of oil to the skillet. Place the poblanos in skillet, roast until the skin and edges blacken just a bit (about 3 min each side)
Remove the poblanos from the skillet and let them cool. Chop the Onion, Bell pepper, roasted poblano, into small quarter inch pieces.
Place Plantain into a blender and blend until smooth
In a large bowl place blended plantain mixture, chopped onions and peppers, and black beans, incorporate together with your hands.
Whisk cornstarch, sriracha, Old Bay, chili powder, cumin, nutritional yeast, salt, garlic powder, and paprika together in a separate small bowl.
Pour this cornstarch mixture into black bean mixture and mix in until incorporated. Stir in flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.