Thursday, May 5, 2016

Black Bean Burgers with Chipotle Lime Tahini and Guacamole



Ingredients

For the Black Bean Burgers:

  • 1 16 oz can black beans, drained and rinsed
  • 2 tablespoons tahini
  • 8 oz Sweet corn
  • 1/4 cup Sunflower seeds
  • 1  large jalapeno, seeds removed, minced
  • ½ red onion, diced small
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder (or to taste)
  • ½ teaspoon Himalayan salt
  • ¼ cup panko bread crumbs
  • organic coconut oil margarine


For the Chipotle Lime Tahini:

  • 3 tablespoons tahini
  • ¼ cup olive oil
  • 2 cloves garlic
  • Juice of 1 lime
  • 2 tablespoons water (I used the juice from the canned corn)
  • sriracha sauce
  • Himalayan salt to taste


For the Guacamole:

  • 1 ripe avocados
  • Juice of 1 lime
  • ½ teaspoon salt
  • 1/2 tomato


Condiments: your preference of burger toppings - these are mine:
  • Lettuce
  • Tomato
  • Ketchup
  • Sriracha
  • Vegenaise

Directions

  1. In a large bowl, combine the black beans with the 2 tablespoons of tahini. Using a fork, mash up about ⅔ of the beans.
  2. Gently mix in the jalapeno, onion, garlic, sesame seeds, and spices. Fold in the panko bread crumbs, corn and whole black beans until well combined, but remember, you don't want to mush up the in-tact beans!
  3. The mixture should come together now, so form it into 4-6 medium-sized patties and make sure they're tightly packed together.
  4. Place the patties on a parchment lined baking sheet and refrigerate for an hour to help them hold together.
  5. As you wait for the patties to be ready, make the tahini by combining all of the sauce ingredients in a food processor or by hand. Refrigerate until ready to serve.
  6. To make the guacamole, mash the avocados and cover with the juice of 1 lime. Then, mix in the tomato and salt to taste.
  7. When the patties are ready, add a few tablespoons of coconut margarine or oil of your choice over medium/high heat in a cast iron skillet.
  8. Once the oil is hot, add 2-3 burgers to the skillet, making sure there is plenty of room to flip them. Cook for around 5 minutes, longer or shorter to your liking (the thicker your patties, the longer they'll need to cook). Flip carefully and cook for a few minutes minutes on the other side, until brown and cooked through. I then moved it to the pan where I sauteed my onions and mushrooms, then added some of the Chipotle sauce on top. Cooked for a minute and flipped, then added another drizzle.
  9. Serve the burgers with lettuce, tomato, the Guacamole, and any other condiment of your choosing. I added some vegenaise, organic ketchup, sriracha. Instead of a burger bun I used a Pita bread, this made it a lot easier to eat since bean burgers tend to all apart, especially since I included corn and no gluten to hold it together. 
 All Ingredients
Mix 3/4 of the black beans with 2 Tablespoons of Tahini
 Add in the jalapeno, onion, garlic, sesame seeds, and spices.
 Mix well
 Fold in the panko bread crumbs, corn and whole black beans until well combined
 Form nicely packed patties
 Saute some onions and mushroom in oil with a little bit of garlic as a topping
 Cook until they're perfect to your liking...I cooked them a little longer
 Heat up oil and when hot add patty
 Flip after a few minutes
 I then transferred it to the pan that I used to saute to the onion and mushrooms
 Once all the preparation is done it's time to put it all together!
 I placed the bean burger on half the pita bread, and topped it off with the onion and mushroom and a tiny drizzle of the Chipotle sauce. On the other half I placed some lettuce, tomato and guacamole.
 It was delicious as above! But I upped it on the scrumptious scale and added some ketchup, more sriracha sauce and some vegenaise.
 Believe it or not, this was doable for me to take bites...it was Super messy but heavenly! It definitely helped to have it folded in a pita rather than a bun with all open sides.
Mmm mmm mm...worth the effort!

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