When I went plant based, I was really worried about my love hate relationship with ground meat and all the different types of burgers I would make. I especially loved a good burger with all the toppings minus the bun. Low carb, high satisfaction. Although I love a good store bought burger patty, I am always a little skeptical of the ingredients I read. I decided to whip up my own black bean burger. This burger was paired with a coconut cream dressing and placed on top of a wilted kale and cabbage slaw.
30 oz canned black beans (save the liquid) drained and rinsed
2 tbsp all-purpose flour
¼ cup minced green onions
3 tbsp minced cilantro
2 tsp minced garlic
1 tsp cumin
½ tsp coriander
14 teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ tsp black pepper
1 ¾ cups corn tortilla chips
¼ cup olive oil
1. Line baking sheet with paper towels to drain beans.
2. Reserve about 6 tbsp of the liquid from the beans and place in medium sized bowl.
Rinse black beans, shake to remove excess moisture and evenly spread across the paper towels. Allow beans to dry while preparing the other ingredients.
3. Add flour to the bowl with the bean liquid and whisk until smooth.
4. Add minced onions, cilantro, garlic, cumin, coriander, chili powder, smoked paprika, salt and pepper, stir to combine. Set aside.
6. Add chips to a food processor and process on high speed until finely ground.
7. Add the dried black beans to the food processor and pulse until coarsely ground
Add black bean mixture to the bowl with the wet ingredients. Stir to combine//
8. Measure out ½ cup of black bean mixture and form into patties.
9. Heat in skillet in oil for 5 minutes and flip and cook 3-5 minutes.
10. Serve over greens or on buns with all the toppings.