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BURGER - BLACK BEANS - Veggie Burgers
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| Protein Powerhouse Veggie Burgers [Burgers] Serves: 11 Ingredients Protein Powerhouse Burgers | |
| 2 15-ounce cans | black beans, rinsed and drained |
| 1 cup | beluga lentils, picked through and rinsed |
| 1 cup | cooked quinoa |
| ½ cup | oats, processed into flour (gluten-free if desired) |
| ½ cup | warm water mixed with 3 tablespoons ground flax |
| 2-3 cloves | garlic |
| ½ of a red onion, chopped | |
| 1 | red pepper, finely chopped |
| 1 tablespoon | ground cumin |
| ½ teaspoon | cayenne |
| 1 teaspoon | Sriracha, (or other hot sauce) |
| 1 teaspoon | kosher salt |
| ¼ teaspoon | freshly ground black pepper |
| ½ cup | walnuts, chopped |
| Roasted Red Pepper Crema* | |
| 10 ounce jar | roasted red peppers, drained |
| ½ cup | Greek yogurt |
| ¼ cup | sour cream |
| ¼ teaspoon | cayenne |
| ½ teaspoon | kosher salt |
| 1 tablespoon | olive oil |
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Instructions
Preheat the oven to 375.
Bring 4 cups of water to a boil. Do not add any salt.
Add the beluga lentils to the boiling water, let cook for 5 minutes, and then simmer for 10-15 minutes. When the lentils are tender, drain the excess water and rinse the lentils until the water runs clear. Set aside.
Combine the ground flax with the warm water and let sit for 10 minutes.
Puree the lentils with 1 can of the black beans. Pour into a large bowl with the remaining black beans, quinoa, oat flour, garlic, red onion, red pepper, walnuts, flax egg, and spices. Taste the mixture and adjust the spices to your liking.
Refrigerate the mixture for 1 hour. This isn't necessary, but will make your life a lot easier as you form the patties.
To form the patties, grab a handful of the patty mixture and form it into a ball. It will be a bit sticky, but don't fret. Drop onto a parchment-lined sheet, and press down lightly with your fingers to flatten. Repeat with remaining mixture, to form a total of 11 patties. Bake for 12 minutes on one side, flip carefully with a spatula, and bake on the other side for another 12 minutes.
Optional - pan fry each patty in a bit of oil to crispen the outside of the burger. I haven't tried this yet, because they're pretty great the way they are.
While the patties are baking, combine the red peppers, sour cream, Greek yogurt, salt, and cayenne in a food processor. Pulse until smooth, then pour in the oil with the processor running. Set aside until the burgers are ready.
Notes
*Omit roasted red pepper sauce for vegan option.
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