*Remember to avoid your food allergies when making this recipe! If you do not know what your food allergies are we can help! Call your nearest Wellness Way Clinic for more information and to get tested
Total Time: 35-45 minutes Makes: 4 servings
INGREDIENTS:
Burger
16 oz can organic black beans, rinsed and drained
1/2 organic red bell pepper, cut into 2 inch pieces
1/2 teaspoon of sea salt
1/2 cup chopped scallions
3 tablespoons chopped cilantro
3 garlic cloves, peeled
1 jumbo organic free range egg
1 teaspoon hot sauce
1/2 cup gluten free bread crumbs or oats
1 small avocado, thinly sliced
1/2 cup chopped onion
Lettuce and tomato for additional toppings (optional)
Portobello mushrooms heated in grape seed oil for a bun replacement (tastes great with vegenaise sauce by itself as well!)
Chipotle Mayonnaise
3 1/2 tablespoons grape seed oil vegenaise
1 tablespoon chopped chipotle and hint of adobo sauce to taste
DIRECTIONS:
Combine mayonnaise and chipotle, set aside.
Dry the beans well after washing, extra moisture keeps the burgers from forming together. In a medium bowl, mash beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, cilantro, onion, and garlic. Then add oats or crumbs followed by egg and spices.
Place into mashed beans in step 1.
Divide mixture into 4 patties with slightly oiled hands and place onto a flat surface covered with wax paper. (If it’s too wet, chill the mixture for 15-25 minutes in the refrigerator or add another tablespoon of oats.)
Freeze burgers.
Heat a lightly greased skillet, preferably with coconut oil, to medium heat and cook frozen burgers about 7 minutes on each side. Can also be cooked on a grill over medium heat.
