Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Spicy Black Bean Burgers
INGREDIENTS
- 1/3 cup water (or 1/2 tablespoon olive oil)
- 1/3 red onion, diced small
- 1/2 jalapeño, diced small (optional; use more or less, to taste)
- 1/2 teaspoon minced garlic
- 1/2 cups oats (ground into a flour, any kind of oats works)
- 1/4 cup breadcrumbs (use gluten free if necessary)
- 2 tablespoons ground flaxseed
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 3/4 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 medium-sized carrot
- 1/2 cup fresh cilantro
- 1 15 oz. can black beans, drained and rinsed
- 1/2 cup corn
- burger buns (optional)
toppings
- lettuce, avocado, tomato, ketchup, mustard, kraut, vegan chipotle mayo, etc.
DIRECTIONS
- On the stovetop, heat a pan over medium-high heat. Add the water (or oil if not oil-free) and sauté the onion, jalapeño and garlic until soft, about 4-5 minutes. Turn off heat and set aside.
- In a food processor, blend up the oats to make a flour. Add in the breadcrumbs, ground flax, nutritional yeast, cumin, sea salt, chili powder, paprika and black pepper. Blend until well combined and transfer this dry mixture to a large bowl.
- Into the food processor, add the red bell pepper, carrot and cilantro. Blend/pulse until finely shredded (don’t overdo it or the veggies will get too watery). Transfer to the large bowl with the dry mixture.
- Into the food processor add the black beans and blend until mashed, with a few black beans still in tact, for texture. Transfer to the large bowl. Add in the corn and the sautéed onion mixture.
- Mix together with your hands. It is the best way! Then form into 5 patties. Lay them flat on a plate and cover with plastic wrap.
- Refrigerate for 30 minutes to set. This step is crucial!
- Remove from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side.
- Serve on a bun or over a salad with all the toppings!
Notes:
Mine didn’t hold together very well so I ended up adding in 2 eggs before making them into patties.
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