Ultimate Black Bean Burger
Ingredients
- 1 cup grated zucchini (about one small/medium zucchini)
- 1/2 cup pecans, minced (measure after mincing)
- 1 tbsp flax meal (ground flaxseed)
- 1 tbsp tamari
- 2 tbsps tomato paste
- 1/4 tsp liquid smoke
- 1 tbsp miso
- 1/2 cup panko bread crumbs *(see notes)
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp dried minced onion flakes
- 1/4 to 1/2 tsp red pepper flake
- 1/4 tsp ground mustard
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/8 tsp sea salt (+/- to taste)
Preparation
Preheat the oven to 350 f & line a baking sheet with baking paper
Place the pecans into the food processor, pulse until you have a fine crumb mixture
Note: the 1/2 cup measurement is after the pecans have been processed
Place in the large bowl
Place the rinsed and drain black beans into the food processor and coarsely chop, then place into the large bowl with the pecans
Grate 1 cup of zucchini (no need to peel)
Place the grated zucchini into fine mesh strainer and push the water out of it
Then place the zucchini into a 1 cup measuring cup and press down hard several times, tilting the cup so the water drains out over the sink
Excess liquid will release from the grated zucchini
Keep pressing until you measure 1/2 cup of grated zucchini, then add to the bowl
Add all the remaining ingredients and spices into the bowl and mix well
After a minute or so the mixture should easily pull together into one large clump
Use the 1/2 measuring cup to measure out 4 burgers, roll the burger mixture into 4 tightly compact balls then shape the balls into flat burger pattys and place them onto the lined baking sheet
Bake for 20 minutes, then flip over and bake for an additional 15 minutes
Remove from the oven and allow to sit for 5 minutes before serving
Serve with salad of your choice, burger buns or wraps!
