Banana Peel Bacon Burger

Yield

Uses 2 bananas + 1 can beans

Time

~1 hour

Note

Wash peels thoroughly

🥓 Banana peel bacon

Wash the bananas thoroughly — you are eating the peel, so this step matters more than usual. The creator specifies organic where possible.
Peel the bananas and scrape the white pith from the inside of each peel with a spoon. The pith is bitter and keeps the strips from crisping.
Cut the peels into bacon-width strips.
Whisk the coconut aminos, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, liquid smoke, black pepper, and optional rub together. Coat the strips and marinate 15–30 minutes.
Cook in a skillet over medium heat, 3–5 minutes per side, until browned and crisp at the edges.
Let them cool a couple of minutes off the heat — they firm up as they cool, the way bacon does.

Sauté the mushrooms, onion, and garlic until most of their moisture has cooked off. Wet vegetables are the usual reason bean burgers fall apart.
Mash the black beans, then fold everything together.
Add the oat flour one tablespoon at a time, stopping as soon as the mixture holds a shape. More flour than needed gives you a dry, pasty patty.
Form into patties and chill 15–20 minutes so they hold together in the pan.
Pan-sear over medium heat in a little oil, about 4–5 minutes per side, until browned.

Stir everything together and adjust to taste. It improves after 10 minutes in the fridge as the paprika hydrates.