Vegan Gochujang Bean Burgers

Heat a large skillet over medium heat and add 1 tsp of oil. Add the black beans and kidney beans and cook until the beans have dried out somewhat, around 6-8 minutes, stirring minimally. It's ok if the beans get a bit mushy during this step.

When done, place beans in a large mixing bowl and mash with a large fork or a potato masher. Mash the beans until the mixture sticks together, leaving some beans whole for texture.

In the same skillet over medium heat add 2 tsp of oil and the onion. Cook the onion for 4-5 minutes until soft and translucent, stirring occasionally. Add the kale plus a couple tablespoons of water (start with 2, add more if needed) and cook the kale, stirring occasionally, until it has wilted and is tender, around 3-5 minutes.

Add the cooked onion and kale to the beans along with the gochujang, ground flaxseed, granulated garlic, crushed red pepper (if using), and salt. Stir to combine well. Taste the mixture and adjust seasoning if desired. Add the 3 tablespoons of flour and stir to combine.

Cover the burger mixture and place in the fridge for at least 30 minutes to chill and firm up. The mixture can be prepared the day before as well.

When ready to cook the burgers: shape the patties using 1/2 cup of mixture per patty. Spray the measuring cup with a little oil to prevent sticking, then use your hands to shape the mixture into round patties. Rinse your hands to prevent the mixture from sticking as needed. Coat each patty with flour by generously flouring a cutting board or plate and pressing each side into the flour then rolling the edge in the flour.

Heat a large skillet over medium-low heat and enough oil to create a thin layer. Cook the patties 5-6 minutes on each side, turn the heat down as needed to prevent burning.

Serve on toasted buns with your choice of toppings! Here we have pictured butter lettuce, kimchi, fermented carrots, and gochujang mayo.