Vegan Black Bean Burgers

1 (15 ounce) can black beans, drained and rinsed

⅓ cup chopped sweet onion

1 tablespoon minced garlic

3 baby carrots, grated

¼ cup minced green bell pepper

1 tablespoon cornstarch

1 tablespoon warm water

3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon seafood seasoning (such as Old Bay®)

¼ teaspoon salt

¼ teaspoon ground black pepper

2 slices whole-wheat bread, torn into small crumbs

¾ cup unbleached flour, or as needed

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.

Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.

Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.

Spoon burger-sized mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.

Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.