Heat a grill to medium-high heat. Place corn and pepper directly on grill and cook until charred on the outside; 2 – 3 minutes per side. Remove from grill and set aside until cool enough to handle.

When cool, cut corn kernels off the cob. Remove seeds from the pepper and chop into 1″ pieces.

Prepare the vegan egg by mixing the flax/chia meal with warm water and set aside to gel, about 5 – 10 minutes.

Add onion, carrot and garlic to a bowl of a food processor. Pulse until ground and no large chunks remain, 10 – 15 pulses.

Reserve ½ cup of beans and add remaining to the food processor along with corn and pepper. Process again until a dough starts to form. Transfer to a mixing bowl.

Pour oats into the food processor and pulse until ground into a flour. Add to bowl along with quinoa, sunflower seeds and spices, mixing to incorporate.

Add flax/chia egg to the mixture and stir together into the dough. Fold in black beans and use flaxseed meal as needed to help the dough bind together even more.

Shape into burgers, place on parchment lined baking sheet and chill in fridge for at least 1 hour.

Preheat oven to 400 degrees F. Bake burgers on the center rack for 25 – 30 minutes, flipping halfway through.

Let cool for 5 minutes to firm up before serving.

Fix up as you prefer and thoroughly enjoy!