2/3cupcrushed gluten-free corn chips10-12 large chips
2tablespoonsraw hemp seeds
1small red bell pepperseeded and cut into chunks
1small or ½ large yellow onioncut into chunks
1cuprinsed and drained cooked black beans
2tablespoonsfresh or frozen corn kernels
1tablespoongluten-free tamari or soy sauce
½ - ¾teaspoonchipotle powderto taste
2-4tablespoonsvegetable brothas needed
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with the steel blade, process the tortilla chips and hemp seeds until they resemble coarse crumbs. Add the bell pepper and onion and pulse until the vegetables are coarsely chopped. Add the beans, cilantro, flaxseed, corn kernels, tamari, spices, and 2 tablespoons vegetable broth. Process until the mixture comes together in a wet dough. Only add the remaining 2 tablespoons broth if necessary to achieve a dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture onto the baking sheet and press down to form patties about ½-inch thick.
Bake for 25 minutes, then carefully flip the burgers and bake 15-20 minutes more, until both sides are lightly browned. To grill the burgers, prepare as directed, then allow to cool completely (preferably overnight in the refrigerator). Grill just to heat through and serve