RAW FOODS
MAKES 3–4 BURGERS
• 1 x 400g tin of black beans, drained and rinsed
• 1 garlic clove
• 1 onion (around 110g), peeled and very finely diced
• 1 tsp paprika
• 1 tsp cumin
• ¼ tsp chilli powder
• 20g fresh or dried breadcrumbs
• Salt and pepper
• Olive oil
• Burger buns, beetroot hummus (page 224) and mixed slad leaves, to serve
When beans are cooked, both phytates and lectins are reduced, which means more nutrients for you and no toxicity either!
Pat the beans dry and put them into a large bowl. Peel and crush the garlic and add to the bowl along with the diced onion. Add the spices and breadcrumbs and season with salt and pepper.
Mash the mixture together slightly so it starts to coagulate, but leave at least half of the beans whole.
Heat a glug of olive oil in a frying pan over a medium heat.
Form a ball with a third to a quarter of the burger mixture, then gently press until slightly flat. For best results, the burger should be around 2–3cm thick. Bean burgers are more delicate than meat-based burgers, so make sure to form a tight ball of mixture, press it gently and fix any cracks. If the mixture is too crumbly, add an egg or a little oil; if it’s too wet, cover your hands with a little flour before shaping the burger.
Fry this burger in the oil over a low heat for a couple of minutes on each side. Flip carefully and only once. Repeat with the remaining burger mix.
Serve in burger buns with beetroot hummus, avocado and mixed salad leaves.