You are going to thank me later – these Black bean
Veggie Burgers ROCK!
1 can Goya Black Beans
1 can Goya Great Northern Beans
1 small onion
1 package minute rice instant rice (cooks 90 sec- great to have on hand)
Veggie Stock ( low sodium )
Red pepper flakes
To begin you will sauté diced onion, carrots, and celery. About 3/4 cup of each. Along with 3 to 4 sliced peeled garlic cloves – do this until just tender (not over browned). I add jalapenos to mine as well your choice! Set aside to cool. S&P slightly while browning – to help them sweat. Zap 1 serving of the brown rice = 1 cup or already cooked brown rice add to mixture
In a food processor pulse 1 can of each rinsed chickpeas and black beans only slightly – you still want a bit of a chunky texture not a complete puree or paste. Then mix together you sauteed veggie mixture & the beans adding S&P to taste, 1/4 cup almond flour for binding, (more or less you decide) crushed red pepper flakes, garlic powder. Maybe a bit of low sodium veggie stock to hold as well. You want them to be able to form patties and hold their shape.
At home mixing the veggie mixture
Form patties and chill 10 min – to one hour. I use parchment paper so they won’t stick. Store in tupperware with parchment sheets between for several days and remove when ready to cook.
Next saute w/ olive oil over med heat til browned on both sides
transfer to preheated oven and cook for 15 min. at 400 degrees until heated throughout
Saute in oven proof skillet
Finally end with some Asian slaw and roasted Brussels spouts for a healthy lunch or dinner that more than satisfies!