Five reasons why this recipe is one of my favorite go-tos during a busy week or any week for that matter.
- Easy to make in only 15 minutes.
- With 7g of fiber and over 9g of protein for each burger, these babies are super satisfying.
- A great vegetarian option when trying to cut back on high meat intake.
- A crowd pleaser for the whole family, even the kiddos.
- Batter keeps in the refrigerator up to 4 days, so you can prep and eat all week!
BLACK BEAN BURGERS
1 can black beans drained and rinsed
1 small carrot chopped
1/2 small onion chopped
2 garlic cloves chopped
1/2 cup unroasted sunflower seeds or walnuts
1/2 cup old fashioned oats
2 tsp chipotle or chili powder
1/4 tsp unrefined sea salt (if beans are not unsalted)
Fresh ground pepper
Handful of cilantro or parsley
1/2 tsp turmeric (optional but great anti-inflammatory)
- With a food processor: finely chop/grate carrots, onions and garlic. Add all other ingredients and pulse until consistency of a thick paste. Let it “sit” for a few minutes up to overnight for batter to become thicker.
- With hand blender or blender: make sure carrots, onions, garlic and cilantro are finely chopped/grated by hand. Add remaining ingredients and blend until well mixed into a thick paste.
- Heat up a skillet with coconut oil and form batter into patties. Cook each side until browned.
- Serve with Angelic Bakehouse buns or onto of a bed of wilted greens. Top with avocado, tomato, dijon mustard and sliced cucumbers for a complete meal.
- Store left over patties in the refrigerator for up to 4 days. Leftover batter will also keep up to 4 days.