Black Bean Veggie Burger
Servings 9 patties
Ingredients
- 3 tbsp beetroot minced
- ⅔ cup short grain brown rice
- 2 14oz cans black beans
- 2 tbsp ground chia seed
- 6 tbsp filtered water
- 1 tbsp extra virgin olive oil
- ¾ cup yellow onion diced finely
- 1 tbsp garlic minced
- 1 tsp sea salt
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 1½ tsp chili powder
- ¼ tsp black pepper
- 2 tbsp barbeque sauce
- 1 tsp worcestershire sauce
- 2 tbsp arrowroot starch
- ¼ cup all-purpose flour
- ½ cup bread crumbs
- ½ cup rolled oats
- avocado oil for pan-frying
Instructions
- Place a small beat in a sauce pan and cover with water. Bring to a boil, reduce to a simmer and cover. Cook the beat for approximately 40 minutes or until fork tender.
- Meanwhile, prepare the rice by placing it in twice as much cold water as rice (1⅓ cups of water as per original recipe). Bring to a boil, reduce to a simmer and cover. Cook for approximately 25 minutes or until water has been completely absorbed. Remove from heat, keeping covered for 10 minutes before removing lid and fluffing with a fork.
- While the beat and rice are cooking, drain and rince the black beans and lay out on a clean kitchen towel. Pat dry with another towel and leave them until you are ready to prepare the patties.
- Grind chia seed in a small coffee grinder or with a mortar and pestle and add to filtered water in a small dish. Set aside for a minimum of 10 minutes to gel. If unable to grind the chia seeds, simply place the whole seeds in the water and stir.
- Sauté onion for approximately 3 to 4 minutes before adding the minced garlic and continuing to sauté for 3 to 4 minutes until onion is translucent.
- Add all spices to the aromatics and continue to cook for 1 to 2 minutes until fragrant.
- Place black beans and rice in a mixing bowl and get right in there to squeeze the mixture together for 3 to 4 minutes until beans are broken down. Add the onion mixture, barbecue sauce, Worcestershire sauce, and chia mixture, and continue to mix until incorporated.
- Mix the arrowroot starch, flour, bread crumbs and oats in a separate mixing bowl and then add to the bean mixture. Using your hands, combine the ingredients until fully incorporated.
- Divide mixture into 9 equal portions and roll these into balls before flattening into patties and refrigerating for at least 30 minutes or until ready to use.
- Heat a heavy skillet and coat with avocado oil. Add as many chilled patties as manageable to the heated pan, shifting them around frequently to ensure that they do not stick. Once browned, flip the patties and brown the other side before baking in a 350°F oven for 10 minutes, to cook through.
- Place the patties on fresh rolls and top with your favourite garnishes.
