Introducing Southwest Black Bean Burgers! These are outrageously yummy and packed with plant-based protein and fiber! I was inspired to create this recipe after visiting New York City last week with my boyfriend. After a long day of walking around the city, we grabbed dinner with a bunch of our friends. Sometimes when eating out I get scared that there won’t be much for me to eat, but not in NYC! Besides from New York having vegan and vegetarian restaurants on almost every corner, the city’s regular restaurants also offer loads of vegetarian/vegan options too! At the restaurant/bar we went to I ordered a black bean quinoa burger with salad on the side and holy cow was it good! So good that I just had to try and re-create it with my own spin! Find the recipe below! Ingredients: + 1 cup fresh spinach + 1/2 red onion,chopped + 1 flax egg (1 tablespoon ground flaxseed, 3 tablespoons water) + juice of 1/2 a small lime + 1 teaspoon cumin + 1/2 teaspoon chili powder + 1/4 teaspoon paprika + 1 teaspoon salt + 1 (15 oz.) can of organic black beans, drained and rinsed + 1.5 cups of organic kidney beans, drained and rinsed + 1/2 cup of organic corn, drained and rinsed + 1/2 cup of oat flour (blended oats) + 1/4 cup of almond flour + 1/2 teaspoon baking soda
Fixins: + avocado + tomato + lettuce + cheese + mayo (vegan or non vegan)
Directions: + Preheat the oven to 375 degrees F. + Place the spinach, red onion, flax egg, lime juice, onion, cumin, chili powder, paprika and salt into a food processor or high speed blender. Once mixed, add in the black beans and kidney beans and blend well. + Remove the contents from the food processor and place in a medium size bowl. Add in the corn, oat flour, almond flour, baking soda and mix. + Once the dough is finished, place it into the refrigerator and allow to chill for about 30 minutes. + Once it has firmed up, mold the dough into desired size patties on a greased baking sheet and cook for 15-20 minutes on each side. + Remove from oven when ready and allow to cool. Add toppings and a bun and serve!
*This recipe makes about 4 large veggie burgers.