Hearty, simple, gluten-free & vegan black bean burgers. The perfect savory solution to use up that leftover almond pulp.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American, Vegan
Servings: 6patties
Ingredients
almond pulp from 1/2 cup almonds
1canblack beansdrained, rinsed, and dried
2tbspcorn mealadd extra as needed
1tbspground flax seed
1/2onionchopped
2garlic clovesminced
1small carrotchopped
1rib of celerychopped
2tsppaprika
1tspchili powder
1tbspketchup
1tbspworcestershire sauce
dash of salt & pepper
Instructions
Cook onion, garlic, carrots, and celery in a pan over medium heat until onions turn translucent. Remove from the stove and let cool.
Mash black beans with a fork, leaving some of the beans still intact (you don't want it super mushy). Mix in almond pulp, corn meal, and flax. Once the veggies have cooled slightly, mix them in too.
Add paprika, chili powder, salt & pepper, ketchup, and worcestershire sauce and combine. If the patty mixture is too wet, add another tbsp of corn meal. Let the mixture sit for 20 minutes.
Preheat the oven to 375°F. Scope out some of the mixture and form into a ball. Toss the ball back and forth between your hands a few times to remove air bubbles. Repeat until all the patty mixture is gone -- you should end up with 6 patties.
Bake for 15 minutes, flip and bake for another 10 minutes, or until patties are nicely browned. Let cool at least 10 minutes before eating.