blackbeanburgers_2

Return to blog

Vegan Black Bean Burgers with Guacamole and Salsa

Vegan Black Bean Burgers with Guacamole and Salsa By Sarah Jenkins, Lady Homemade Serves 4 Gluten free, vegan and nut free PREPARING THE BLACK BEANS (Tinned black beans can also be...

Vegan Black Bean Burgers with Guacamole and Salsa

Vegan Black Bean Burgers with Guacamole and Salsa
By Sarah Jenkins, Lady Homemade

Serves 4
Gluten free, vegan and nut free

PREPARING THE BLACK BEANS
(Tinned black beans can also be used).

  • For kidney shaped beans, put beans, a pinch of baking soda and enough water to cover in a large pot and soak for 12-24 hours. For non kidney shaped beans like black beans and other legumes, soak with water and 1 tablespoon of cider vinegar or lemon juice for every cup of dried legumes used.
  • For maximum digestibility, it is best to rinse and refresh the water and baking soda or the acidic medium once or twice during the soaking period.
  • Once soaking is complete, drain, rinse, add fresh water and bring to a boil. Reduce heat, add a few cloves of peeled and crushed garlic if desired and simmer for 4-8 hours until soft.

BURGERS

    • 3 cups Black beans – properly prepared as per the instructions above. You will need about 1 and 1/2 cups dried for 3 cups of beans.
    • 1 teaspoon Smoked Paprika
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Ground Coriander seeds
    • 1 clove Garlic, crushed
    • 2 tablespoons Arrowroot powder/Tapioca Starch
    • 2 tablespoons Coconut Oil
    • Salt and Pepper

GUACAMOLE

      • 1 Large Avocado, ripe
      • 1 Lime
      • Salt and Pepper

SIMPLE SALSA

        • 1 punnet Cherry Tomatoes, rinsed and finely diced
        • 1 handful Coriander, finely shredded
        • 1 pinch Smoked Paprika
        • 1 tablespoon Olive Oil
        • 1 teaspoon Red Wine Vinegar
        • Salt and Pepper

WHAT TO DO

1. Place the beans in a mixing bowl along with the paprika, cumin, coriander and garlic. Using a potato masher or your hands, mash the mixture into a paste. Doesn’t have to be a 100% smooth, but the consistency where it holds together.
2. Mix through the arrowroot and shape into 4 patties.
3. Heat a fry pan over a medium heat with the coconut oil and once melted add the burgers. BE VERY CAREFUL. These burgers are delicate as there isn’t really a binding agent like eggs or gluten in them!!! Making 8 smaller burgers may be easier to handle.
4. Cook the burgers until crispy on both sides, be careful not to turn them too much as they may fall apart.
5. Once the burgers are cooked serve topped with plenty of guacamole and salsa. Delicious with a nice fresh salad and roasted sweet potatoes wedges.

GUACAMOLE

Scoop out the avocado flesh and mash with the juice of the lime and it the zest. Season with salt and pepper.

SIMPLE SALSA

Combine all ingredients in a bowl and season with salt and pepper.