+GF +SF +QP
We wanted to increase the goodness of these burgers as much as possible, so we added some sprouted pumpkin seeds, sweet potato, quinoa and carrots. You can just never have too much nutritional value! The addition of BBQ sauce and chili powder adds the perfect little kick to this smoky black bean burger. —AS
MAKES 12 BURGER PATTIES
3 cups (516 g) cooked black beans
1 cup (185 g) cooked quinoa
1 cup (210 g) mashed sweet potato
⅓ cup (50 g) chopped onion
½ cup (80 g) roughly chopped sprouted pumpkin seeds
1 cup (110 g) freshly grated carrot
⅓ cup (26 g) nutritional yeast
1 cup (85 g) ground flaxseed
¼ cup (28 g) chili powder
3 tbsp (45 ml) vegan barbecue sauce
1 tbsp (9 g) minced garlic
1 tsp (5 g) salt
1 tsp (3 g) pepper
½ cup (120 ml) sesame oil
¼–½ cup (60–120 ml) water
¼ cup (20 g) gluten-free oats
OPTIONAL, FOR SERVING
Tomatoes
Avocado
Grilled onions
Sprouts
Mustard
Buns
Preheat the oven to 400°F (204°C).
In a food processor, combine all the ingredients except the oil, water and oats. Pulse until the ingredients are all mixed but not mushy. There will still be some chunks in this burger!
Pour the contents of the food processor into a large mixing bowl. Add the oil and water, and stir well. Add the oats to the mixture, allowing them to absorb any excess moisture.
Form into hockey-puck-size patties, about 3 inches (7.5 cm) in diameter, and place onto a nonstick baking sheet. Bake for about 15 minutes on each side, or until the burgers are uniformly browned and cooked all the way through. Serve with tomatoes, avocado, grilled onions, sprouts and your favorite mustard on a delicious whole wheat or gluten-free bun.
Note: Wrap them up and they last for a week in the fridge.