Melt the coconut oil in a frying pan over medium heat.
15 g Frying oil or other high heat oil
Add the onion and sauté for 2-3 minutes until translucent.
Blend almonds and rolled oats in a high-speed blender to fine flour. Alternatively, place the finished flours in a bowl.
45 g gluten free oatmeal, 130 g Almonds
Add the beans and onion in one and mix until homogeneous. Alternatively, use a potato masher or your hands if you don't have a food processor.
110 g red onion, 240 g black beans
Garlic powder, chili, paprika, cumin, almond milk, Linseed meal, sea salt and pepper and process to a compact mass (With the food processor or by hand).
2 tbspn Garlic powder or 1 fresh garlic clove, 1 tbspn Chili powder, 1 tbspn Paprika powder, 2 tbspn Cumin, 80 ml Almond milk, 24-36 g Flaxseed meal, ½ tbspn Sea salt, Pepper to taste
Form into a ball, place in a bowl and cover and refrigerate for 30 minutes. The patty mixture should be really nice and firm now.
Heat medium sized pan and heat a little coconut oil or frying oil. Separate dough into 4 equal portions and shape into burger patties. Ideally, use a burger press to help.
Fry for about 3 minutes on each side until the surfaces are nicely browned.
Cut open the spelt roll, top with lettuce leaves, place patty on top and garnish with desired toppings. enjoy!
Optional: vegan spelt rolls, Red onion, Tomatoes, Pickles, Burger sauce, Leaf salad
10. patties keep 2-3 days covered in the refrigerator, preferably fresh.