Friday, August 25, 2017

Spicy Black Bean Burgers

I made mine into a lettuce boat with grilled onions, tomatoes
and mango. DELISH!
NOTE: Make this "burger" batter ahead of time--at least 30 minutes before forming into patties. Keep in an airtight container until you're ready. Makes 6 patties.

Also, learn more about the "burger" press I used!

1 red bell pepper, roughly chopped
1 medium-sized carrot, roughly chopped
1/2-1 jalapeƱo, seeds removed and roughly chopped
1/2 cups oats
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 t dried cilantro leaves
1/4 cup baked sweet potato (with skin left on if organic)
One 15 oz. can black beans, drained and rinsed
1/2 cup frozen corn
burger buns (optional)
lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Place carrots, red bell pepper, and jalapeno into a food processor, and blend until pieces are small. Remove to a large mixing bowl.

In the food processor bowl (no need to rinse it!), add the oats, ground flaxseed, nutritional yeast, cumin, salt, chili powder, paprika, garlic, black pepper, and dried cilantro. Process into a rough flour. Add in the sweet potato and drained beans. Process until most of the beans are blended. Remove mixture to the mixing bowl. Add in the frozen corn and stir the mixture well until everything is incorporated.

Refrigerate the "burger" batter in an air-tight container for at least 30 minutes before making into patties.

Preheat oven to 400 degrees. With your hands or a burger press, form batter into patties--about 4. Place on parchment paper-lined baking sheet. Bake for 15 minutes, flip the patties, and bake for another 10-15 minutes until they dry out and have crispy edges. Serve with lettuce, avocado, tomato, ketchup, mustard, kraut, etc.

Inspired by the glowing fridge

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