Black Bean Burger
¾ cups of black beans soaked overnight
¼ cup chopped onion
¼ cup chopped fresh cilantro
¼ cup of scallions
2 garlic cloves, peeled
1 jalapeno, seeded
1.5 tsp. coriander powder
1 tsp. dried oregano
2 teaspoons Tamari or coconut aminos
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup cooked brown rice or almond flour
1 tbsp. of hemp hearts
1 large egg
- Soak the beans overnight, rinse and cook them till tender. Drain the water.
- Place black beans, onion, scallions, cilantro, garlic, tamari or aminos, salt, pepper, seasonings, Brown rice or almond flour and egg.
- Turn machine on and off to pulse 8 to 10 times, using the tamper to press the ingredients into the blades.
- Remove from container and place in a bowl. Let stand 15 to 20 minutes.
- Divide mixture into equal patties (6-8) and sprinkle hemp seeds.
- Arrange patties onto a baking sheet coated with little avocado oil or Ghee
- Bake at 425°F (220°C) for 8 to10 minutes. Flip over and bake an additional 6 minutes till firm and crisp.
- Enjoy on a multigrain bun or go naked with sliced avocado and lots of greens on the side.
~Black bean mixture can be made as per direction 4 and stored in a sealed container in the refrigerator for up to 3 days before forming patties and cooking as desired.
~To freeze, place formed patties on a parchment-lined baking sheet and place in freezer until fully frozen, about 1 hour. Remove from freezer and cut parchment around each burger. Stack frozen burgers with the parchment in between each layer. Transfer to a zipper-lock freezer bag and freeze for up to 3 months
By: Sujata Kale-Banerjea – Holistic Nutritionist