![]() Mash black beans: In a medium-size bowl, mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like. My favorite fixings! I enjoy these with sliced tomato, avocado, red onion, and smeared with Vegan Aioli or Vegan Mayo. It may sound strange, but it so good – trust me! Top your patty on a bed of fresh leafy greens or grain of choice, such as rice or quinoa, and top with sliced avocado, Corn Salsa, or Pico de Gallo, and chopped red or green onions. They store and freeze well as noted below.īun or no bun! Serve your black bean burgers on a traditional burger bun or sandwiched between leafy greens for a low-carb burger. Double or triple the recipe so you have them on hand for a quick meal.Add the remaining ingredients and pulse until just combined, leaving it a little chunky. Start with the beans first, giving a few pulses. Use a food processor if you don’t feel like hand mashing and mixing by hand.Sub with chipotle powder in place of cayenne for a deeper, smokier spicy heat.As noted in the recipe card, you can easily cook these in the oven for an oil-free black bean patty. Cook on the stovetop, in the oven, or on the grill.Now you’re ready to add your fixin’s and enjoy! Shape into 2 jumbo burger patties (or 3 – 4 small ones) and cook on the stovetop for 5 minutes on each side.Īnd that’s it! These are just about the easiest burgers ever, and they hold together well and cook up beautifully. ![]() You can also use a food processor as noted below and in the recipe card notes.Īdd the flax meal, oats, salsa, and spices, mix well to combine. Mash most of the beans with the back of a fork or slotted spoon. Here is a quick overview of the process with a few stop photos for reference: ![]()
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