I’m loving these plant-based meals as a break from all the heavy meat meals we’ve been having. These black bean burgers were SO easy to make and freeze super well so I can keep a stash in my freezer for quick and easy meals. I ate these wrapped in lettuce with tomatoes red onion and a creamy vegan cashew garlic sauce. Whether you’re vegan, vegetarian, or an omnivore like me, you’ll love having these as a regular in your dinner rotation (and maybe even breakfast rotation too!)
I’m always searching for new ways to include more beans and lentils in my diet. These are super star foods in terms of hormone health because their high fiber content helps old, toxic hormones bind to that fiber and get eliminated from the body. They’re also an excellent source of protein and complex carbohydrates. Seriously, the nutrient profile of beans makes me want to love them but plain canned beans just don’t cut it for me. However delicious, flavor packed black bean burgers hit the spot.
1 cup black beans (you can use canned, or make your own by soaking and cooking the beans until fully cooked)
1 green bell pepper
3 cloves garlic
1 cup almond flour
2ish cups of fresh basil
1 tsp salt
1 tsp pepper,
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp paprika
1/2 tsp and chili powder (use less chili powder for less spicy and more for more spicy)
2 Tbsp olive oil
Preheat the oven to 200°C or 400°F.
Combine beans, pepper, onion, garlic, almond flour, egg, basil, and spices in a food processor.
Pulse until you get a creamy, smooth consistency.
Line a baking tray with parchment paper.
Use a 1/4 cup measuring cup to scoop the batter and make the patties. Use the bottom of the cup to press on the mixture to flatten it out slightly.
Brush on olive oil using a kitchen brush- this will help them get nice and crispy.
Bake 30 minutes or until tops are crispy.
Pile them up with your favorite burger toppings and sauces and enjoy!