These hearty homemade black bean burgers are perfect for grilling up and freeze well for batch cooking. They go perfectly with our blueberry chutney and famous kailyaird coleslaw.
1/4 cup egg replacer such as ground flax or Bob’s Redmill egg replacer + 1/2 cup water
3 cups cooked 2 15-oz cans black beans, drained and rinsed (about 3 cups cooked if you are not using canned)
½ cup cashews
1 ½ cups cooked brown rice
3 tbsp tomato paste or ketchup (I like to use curry ketchup)
2 large carrots, shredded
¼ cup minced scallions
1 cup bread crumbs
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp salt
1. In a small bowl, combine the egg replacer and water. Stir and set aside.
2. In the bowl of a food processor, add cashews and process until they are like little pieces of gravel. Then add the black beans and pulse until it forms a thick and chunky paste.
3. Add the egg replacer to the bowl of the food processor along with the beans and cashews.
4. Add all of the remaining ingredients.
5. Pulse in 2 second bursts until all ingredients are completely incorporated.
6. Using a ½ cup scoop, shape into patties about a generous ½ inch thick. I like to use wax or parchment paper between the patties to keep them separated.
7. Refrigerate for at least 30 minutes, or put in containers and freeze for later.
7. Grill, bake or fry as desired and serve as you would any burger. I particularly like these with lettuce, fat and juicy heirloom tomatoes and my blueberry chutney. Sweet potato fries make a great side as does Kailyaird’s famous coleslaw.