Vegan Chipotle-Walnut Black Bean Burgers
This plant-based burger is high on the flavor chart while avoiding the highly processed stuff usually found in veggies burgers. You can top your burger wiht avocado for some additional brain healthy fats.
Protein 11g, Fat 12g, Carbs 29g, Calories 252
- 1 tbs minced garlic
- 1/2 cup minced onion (red or white)
- 1/2 cup raw walnuts
- 1 3/4 cup cooled drained pressure cooked black beans
- 3 tbs chipotle peppers with 1 tbs adobo sauce
- 2 tbs milled flax seed mixed with 3 tbs of water
- 1/2 cup raw oats
Heat a nonstick skillet over medium heat. Off heat, spray with olive oil. Return to heat and add the garlic and onion. Cook for 3-5 minutes, until the onion is golden brown and somewhat translucent, being careful not to burn the garlic.
Transfer the onions to a food processor and add the walnuts. Blend for a minute until minced. Add only half of the beans then the chipotle peppers and cilantro and blend for another 1-2 minutes, until well combined.
In a large bowl, lightly mash the remaining black beans together wiht a fork (this creates some texture for the burger).
Add the bean mixture from the processor, the flaxseeds and water (flax eggs) and oats. Mix everything together well, then season to taste with sea salt and pepper.
Cover the bowl with plastic wrap and place in the fridge for 20 minutes. Batter too wet? Add tablespoons of raw oats. Batter too "crumbly"? Add another flax egg (1 tbs milled flaxseed set in 1 1/2 tbs water).
Form 4 equal patties with the batter and place on a baking sheet. Chill in the freezer for 20 minutes to set. (This will help the patties retain their form when cooking.)
Heat a large nonstick skillet over medium heat. Once hot, generously spray wiht olive oil. Add the patties and cook for 6-8 minutes on each side, until the outside edges turn brown ans lightly crispy. Enjoy the patties with a fresh salad or as a delicious post workout hamburger.