Black Bean Burgers
  • 2 carrots
  • 2 beets
  • 2 potatoes
  • 2 onions
  • 6 small tomatoes
  • 12 cloves garlic
  • 8 c cooked black beans
  • 2 Tbsp chia seeds
  • 2 Tbsp flax seeds
  • 1 c cooked rice
  • oat flour, amaranth and tapioca starch as binder*
  • thyme
  • sage
  • star inse
  • cinnamon
  • allspice
  • clove
  • oregano
  • parsley
  • mint
  • salt
  • pepper
  • *GF option: replace oats with rice flour for gluten free option
  1. Dice the carrots, beets, and potatoes and boil.
  2. Chop one onion, and saute with 6 cloves diced garlic. When this is cooked down, add tomatoes. Season with salt, star anise, cinnamon, clove, allspice, and oregano. Add half to a blender and reserve the other half.
  3. Add to blender 3 cups beans, half the carrot/beet/potato mixture, 1/2 diced raw onion, 6 cloves garlic, thyme and sage.
  4. Move blended mixture to a large mixing bowl, and combine with remainder of black beans, remainder of carrot/beet/potato mixture, remaining half of onion/garlic/tomato/spice mix, and 1 c cooked rice.
  5. Create chia and flax egg (see recipe), and add it to the mixture.
  6. Depending on how dry your mixture is, add in anywhere from 2-4 cups of oat/tapioca starch/amaranth mixture, until the mixture will hold together well in patties.
  7. Fry in lightly oiled pan over medium heat, flipping the burgers when they move easily in the pan and are not sticking.
An American classic, veganized and healthified, with a true Mexican twist!