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SMOKEY BLACK BEAN BURGERS
Your best delish burgers for steamy, hot summer picnics!
 Heading out for a picnic and want something everyone will love that can withstand the heat? This is it. These smoky burgers are perfect to pack up for lunch in the park, on the beach or out in the woods. Make n bake them in advance, freeze then pack directly into your cooler. From there they can be reheated on the grill.  Alternatively skip the freezer step and enjoy them from the cooler, hot or cold. You'll be impressed.
  • Main course
  • Vegan, soy, corn, dairy, gluten-free
  • Serves: 8 large patties
 
INGREDIENTS:
 
1 cup dried beans, soaked and cooked or
2, 14 oz can black beans, rinsed, drained well or 3 cups precooked black beans
3 cloves garlic, peeled
1  onion, chopped (approx. 1 cup)
3 tbsp cilantro, chopped
1 small red bell pepper, cut into 2 inch pieces
½ cup wild mushrooms, roughly chopped
1 cup organic rolled oats, gluten-free: use quinoa flakes
1 flax egg – 1 heaping tbsp flax seed and 3-4 tbsp water
1 tbsp Dijon
1-2 tbsp Sriracha hot sauce or your preferred hot chili sauce
1 tbsp light miso paste, or nut or seed butter mixed w/ a tsp tamari
2 tsp ground cumin
1+ tsp smoked paprika powder
1 tsp chipotle chili powder or regular chili powder pending on your tolerance for spicy foods
1 tsp+ sea salt or BBQ sea salt, to taste
½ tsp black pepper
2 tbsp Italian fruity robust olive oil, if needed
 
DIRECTIONS:


  1. In a food processor, measure pepper, mushrooms, cilantro, onion, and garlic, pulse to roughly chop. 
  2. Add the oats (you can roughly grind the oats in the food processor to a corn meal texture if you like) or quinoa flakes and the beans and pulse again yet be sure to leave it a little chunky.
  3. Transfer to a bowl and stir in the flax egg, Dijon, Sriracha sauce, miso or nut/seed butter, and spices.
  4. Add a little oil  or additional Dijon or miso if needed to help mixture hold together if dry or a few tbsp oats if too moist.
  5. Divide mixture into 8 large patties (use slightly wet or oiled hands) and place onto a flat surface covered with parchment paper. Chill 30 minutes or up to two days in the refrigerator to let the flavors permeate and help the burgers keep their shape. (They can be frozen until ready to cook or cooked first then frozen 2-4 months.)
  6. Bake at 375° for approx 15 mins each side on a ceramic stone or parchment paper lined baking sheet or until desired doneness.  The size of your burgers will vary the cooking time so adjust accordingly.

TO SERVE:  Pair with a great salad or top your dressed burger buns with fresh, roasted or grilled veggies and perhaps some guacamole and piccolo or salsa.

TERI’S TIPS:
  • Add 3 tbsp nutritional yeast for a hint of cheesiness
  • Bun options: grilled Portobello mushrooms, Ezekiel sprouted grain buns, large leafy greens, organic flour or corn tortillas, PitaBreak One Bun or enjoy as is. It’s all fab any way you choose.
  • Make this into mini patties and serve as sliders for kids, an appetizer party or as part of a buffet.
 


Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor
Cooking Workshops and Private Coaching
Specialized Catering Services Available

Recipes property of Teri Gentes - Permission required to reprint

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