Vegan and gluten free black bean burgers, made with beans, lentils, brown rice, and plenty of veggies. Easy to toss together in a food processor, and baked, these take just over half an hour to make.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12burgers
Ingredients
1cupcooked black beans
1cupcooked red kidney beans
1cupcooked green lentils
1 ½cupscooked brown rice
½cupchopped tomato
½cupshredded carrot
1medium red onionfinely chopped
3clovesgarlicminced
⅓cupsunflower seeds
2tablespoonsbrown rice flour
2tablespoonsground flax
1teaspoonhot pepper flakesor use fresh
1tablespoonground cumin
Salt and pepper to taste
¼cupfresh herbs of choiceor a couple tablespoons dried (cilantro is nice)
Instructions
Heat oven to 325F and grease or line a baking sheet.
In a food processor, blend the black and red beans until fairly smooth. You want a few whole beans left but the majority should be smooth.
Add the blended beans to a large bowl with the lentils, rice, tomato, carrot, onion, garlic, sunflower seeds, rice flour, flax, and seasonings. Mix until combined.
Form into patties about 2 centimetres thick and bake at 325F for 30 minutes, flipping halfway through. I don't recommend using a silicon baking sheet as they won't get properly crispy on the outside with one. I'm sure you could fry them if you wanted to, but I haven't tried it.
Serve hot with preferred toppings. They're good with and without a bun.