Gluten-Free · Main Dishes · Vegan · Vegetarian

Mexican-Spiced Black Bean Burgers (vegan | gluten-free)


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Homemade veggie burgers are the perfect way to make everyone happy. My black bean burgers are hearty enough for meat-eaters, delish enough for foodies and fit perfectly into a health nut’s diet regimen. These zesty burgers are packed with plant-based protein, fiber and flavor. Additionally, because I use arrow root powder and almond flour as binders, they’re both vegan and gluten-free. For this version, black beans, cumin, chili powder and oregano add Mexican-inspired flavor, but it’s easy to change up the beans and spice mix, if you’re feeling creative.

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To recap, my mexican-spiced black bean burgers hit all five elements of the perfect dish…

Hearty & Satisfying
Health Supportive
Plant-Centric
Uber Easy
Super Tasty

Basically, you have no reason not to give them a try. Seriously, what are you waiting for?

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Vegan Mexican-Spiced Black Bean Burgers

Servings: 4    Start to Finish: 1 hour

Ingredients

1 cup cooked brown rice*
2 tablespoons extra virgin olive oil (divided)
1 red onion, peeled & minced
1 red bell pepper, seeds & ribs removed, minced
2-3 cloves garlic, roughly chopped
sea salt (fine grain)
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 14-oz can black beans, drained and rinsed
1 teaspoon hot sauce
1 tablespoon arrow root powder (or powdered starch of choice)
1/3 cup almond flour (or flour of choice)
For Serving
4 buns of choice, or lettuce wraps (I like Rudi’s organic english muffins)
Toppings of choice – I like avocado mashed with sea salt and tomato slices

To Make

Cook rice according to package instructions. I cook 1 cup dry in just under 2 cups water and 1/2 teaspoon sea salt. This makes 3 cups cooked rice. The extra two cups go into the fridge for another meal (meal prep!).

While rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced onion, pepper and garlic. Toss with oil to coat and season with 1/2 teaspoon sea salt. Cook for 4-5 minutes, stirring occasionally. Add cumin, chili powder and oregano. Cook for another minute. Add 1 tablespoon water if the pan gets too dry. Remove from heat.

Add beans to a mixing bowl. Using a fork, mash beans. There can still be some whole beans but aim for about 80% of them smashed. Add cooked rice and cooked veggie mixture to beans. Add hot sauce, arrow root, flour and 1/2 teaspoon salt (or salt to taste).
Mix every together until well combine. Form into 4 patties, cover and refrigerate for 30 minutes or until set.

Preheat the oven to 350 degrees. Heat a skillet over medium heat. Add 1 tablespoon olive oil. Cook patties for 5-6 minutes. Flip. Cook for an additional 4-5 minutes. Transfer to baking sheet. Cook patties in pre-heated oven for 7-9 minutes (any longer and the patties will dry out!).

Serve on bread of choice or in a lettuce wrap. I like to add tomato slices and mashed avocado to mine.

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5 thoughts on “Mexican-Spiced Black Bean Burgers (vegan | gluten-free)

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