2 cups pinto beans, drained and rinsed

2 T. Veganaise

1 T. ketchup (preferably organic so it doesn't have high fructose corn syrup)

1 tsp. onion powder

1 tsp. garlic powder (or use fresh minced garlic)

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/3 cup rolled oats (or more if the mixture is pretty wet, I ended up using 1/2 cup)

1/4 cup bread crumbs (optional)

1 tsp. flax seed meal (optional, but helps the burgers stick together)

2 T. minced cilantro (optional, but is so delicious)

1. Preheat oven to 375.

2. Line cookie sheet with parchment paper or silicone mat.

3. In a mixing bowl, mash beans with a fork really well, making sure no whole beans are left but some bean pieces remain.

4. Add all remaining ingredients and stir to combine.

5. Divide mixture into 6 equal portions and roll into balls with clean hands. Flatten with your palms and place on your prepared cookie sheet. Use your fingers to shape them into a patty.

6. Bake for 10 minutes, gently flip over, and bake for 8 more minutes. Spray the patties with oil spray to prevent drying if necessary. Flip a third time and bake for another 5 minutes, if necessary, or until the burgers are firm. Serve on buns with the toppings that you like. Enjoy!

Now for the awesome, most delicious Vegan burger buns that will make you stop buying store bought ones!! These were inspired by thehealthyfamilyandhome website.

Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup warm water
• 2 tablespoons organic cane sugar
• 1/2 cup non-dairy milk (I used almond milk)
• 1 flax egg (1 tbs ground flax seeds + 3 tbs water)
• 2 tablespoons safflower or organic canola oil
• 1 teaspoon sea salt
• 3 cups all-purpose unbleached flour (plus a little extra for dusting)

Directions

1. In the bowl of a standing mixer, stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, wisk together the non-dairy milk, flax egg, oil, sugar and sea salt.
3. Add this to the yeast mixture and stir until well combined.
4. Add all the flour mixture and stir until it forms a shaggy dough.
5. Knead at low speed for 10 minutes (The finished dough should be smooth, feel slightly tacky and spring back when poked).
6. Cover and let the dough rise in a warm spot until doubled in size (approximately one hour).
7. Dust your work area with a little flour and turn out the risen dough on top.
8. Divide the dough into 8 pieces and shape each piece into a tight ball.
9. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 - 40 minutes).
10. Bake the buns at 375 degree for approximately 15 - 18 minutes (or until golden on the tops).
11. Let the buns cool at room temperature before slicing and using. And, voilá -- delicious homemade vegan burger buns!