Black Bean “Burgers”
SERVES
6PREP TIME
00 minCOOK TIME
00 minIngredients
3⁄4 cup/90 g spelt flour
1⁄2 small tomato, plus additional sliced tomato for serving
1⁄4 small red onion, plus additional sliced onion for serving
2 garlic cloves
1 tablespoon packed fresh oregano leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄4 teaspoon cayenne pepper
3 cups/565 g cooked, well-drained black beans, divided
Fine sea salt to taste
2 tablespoons extra-virgin olive oil
6 hamburger buns (sprouted wheat, gluten-free, or other preferred type), cut sides lightly toasted
Whole-grain mustard, for serving
Green or red leaf lettuce leaves, for serving
Sliced avocado, for serving
Directions
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Cover a baking sheet or large platter with parchment or waxed paper. Set aside.
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In the bowl of a food processor, combine the flour, tomato, onion, garlic, oregano, coriander, cumin, cayenne, and half of the beans and pulse until coarsely chopped, scraping down the bowl as necessary. Transfer to a medium bowl and stir in the remaining beans and salt to taste. Divide the mixture equally into six balls, arranging them on the prepared baking sheet or platter.
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With dampened hands, flatten each ball into a patty about 4 inches/10 cm in diameter and 1⁄2 inch/1.25 cm thick.
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Heat 1 tablespoon of oil in each of two medium skillets over medium heat. Carefully add three patties to each skillet (it helps to use the parchment or waxed paper to flip a patty into your hand, one at a time, then carefully place it in the skillet). Cook until well browned, about 3 minutes per side.
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Serve the burgers with mustard, lettuce leaves, sliced onion, sliced tomato, and sliced avocado. Serve hot.
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Good food brings people together.
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