Sliced tomatoes,— avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard
Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.
To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika. Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.
Place the black beans, oats, and 2 tablespoons water in the food processor and puree until the beans are mostly smooth with a few small pieces remaining. Transfer to the mixing bowl and stir to combine.
Scoop the burger mixture in 1/3 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick. Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5-10 additional minutes, until heated through and the outsides are lightly crisp. Serve on buns with any desired toppings.
Leftover baked burgers can be stored in the refrigerator for five days. Reheat gently in the microwave. Individually wrapped unbaked patties can be refrigerated for 2 days or frozen for 2 months.
Homemade Veggie Burger Recipe, Super Food Black Bean Vegan Burgers, Vegan Recipe