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Black Bean Burgers

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/4″][vc_single_image image=”244″ img_size=”480 × 433″][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Makes 5 patties

1 cup cooked brown or black rice or quinoa

1 15-ounce can black beans, drained and rinsed

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder or ½ teaspoon granulated garlic

¼ teaspoon chili powder or chipotle chili powder (omit if your salsa is really spicy!)

¼ cup ground flax meal

2 tablespoons salsa (the spicier your salsa, the spicier your burgers)

1 egg (omit if vegan)

Instructions:

• Preheat oven to 350ºF. Lay a piece of parchment paper on sheet pan.
• Pour beans in a medium size bowl and mash them with your hands, potato masher, or fork.
• Add remaining ingredients and mix well with your hands for an even consistency. (I use food handling gloves.)
• Using a 1/2 cup measuring cup, loosely fill the cup and form the contents into a patty shape about 3″ across and a 1/2″ thick.
• Place patties onto parchment paper and bake for 15 minutes at 350ºF. Flip the patties and bake for another 15 minutes.

• Serve between two leaves of romaine lettuce with sliced or mashed avocado, tomato, onion, organic mayo, organic ketchup, and organic mustard. Or try putting the burger on a bed of fresh baby greens. Enjoy!

Original recipe: http://www.forksoverknives.com/wp-content/uploads/Black-Bean-Burgers1.pdf

*The original recipe has corn in it. Do not add corn to this recipe if you are on an anti-inflammatory diet.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]