Black Bean Burgers with a Cuban Flair

Black Bean Burger

It’s The Unofficial Start of Summer

This Memorial Day Week-end please take time to honor our fallen heroes. Freedom isn’t free – we need to pay our respects to those who have made the ultimate sacrifice in service to our Country.

Summer is the perfect time for gathering friends and family for a casual dinner particularly if you live in a climate suited to dining outdoors. Burgers are a summertime tradition and plant-based options for burgers are delightfully plentiful. Vegetables, grains, nuts and beans make for incredible flavor and texture; and of course, they nourish our bodies with important protein, vitamins, and fiber. It is a familiar ritual at our home to enjoy each other’s company, sipping a refreshing beverage, and lounging on the patio while the grillers commiserate over the perfect time to “flip”. The sound of laughter and conversation always gives me pause for thought about the pleasure we take at sharing a meal together. Preparing food, for most people, is a true labor of love; and the love of those gathered around our table is clearly evident.

The primary ingredient in this recipe, black beans, is a very low cost, high value food source; and, the availability of fresh produce to accompany a summertime favorite like burgers, makes it an especially delicious, nutritious and budget friendly complete meal. Our recipe below for Black Bean Burgers is not difficult to prepare and affords a wonderful opportunity to get everyone into the action. Many of the ingredients for this dish can be prepared ahead, so when your guests arrive, and you are ready to cook, very little time for assembly is required. But first, enjoy our Jazzed Up Veggies video of “Black Bean Burgers with a Cuban Twist”.

Black Bean Burgers with a Cuban Twist from Berry Creative on Vimeo.

Black Bean Burgers with a Cuban Flair

Black Bean Burgers with a Cuban Flair

Ingredients

  • Black Bean Burger Patties - Serves 6
  • 1 cup cooked rice (I use black rice, red rice and flax cooked in veggie broth)
  • 1 15oz can organic black beans (1.5 cups)
  • 1/2 cup shredded carrot
  • 1/2 cup shredded onion
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, diced
  • 2 cloves garlic, minced (more if you love garlic like we do)
  • 1 tsp harissa
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp tamari
  • olive oil
  • celtic sea salt
  • black pepper
  • Chipotle Sauce
  • 2 chipotle peppers in adobo sauce
  • 1/4 cup fresh pineapple juice
  • 1/2 medium avocado
  • 1/4 cup cashews (soaked for minimum of 2 hours)
  • 1 tbsp apple cider vinegar
  • water or non-dairy milk to thin if needed
  • Pineapple Salsa
  • 2 small avocado, diced
  • 1 cup fresh (not canned) pineapple, diced
  • Juice of 1 lime

Instructions

  1. Patties: Mix smoked paprika, oregano, garlic powder, cumin, and Harissa, salt and pepper together. Add small amount of tamari and olive oil to make a somewhat thick paste. Set aside.
  2. Prepare rice. Set aside to cool.
  3. Combine shredded carrot, onion, diced celery and diced red peppers. Sprinkle with a small amount of olive oil, salt & pepper. Spread on grill pan and roast for 30 minutes. Allow to cool.
  4. Drain and rinse black beans. Place in a large mixing bowl and mash with a fork or masher. It is good to leave a few beans whole.
  5. Once cooled, add all ingredients into bowl with black beans. Combine well by hand or with a mixer. You do not want to over mix so use care with a mixer.
  6. Form mixture into 6 patties. Place on plate, cover, and refrigerate while preparing sauce & salsa.
  7. Chipotle Sauce: Combine all ingredients in a high-speed blender. Blend until very smooth. Add very small amount of liquid if needed. Transfer to a small bowl, cover and refrigerate until ready to serve.
  8. Pineapple Salsa: It is best to make this salsa just before serving. Mix pineapple and avocado together. Squeeze fresh lime juice over ingredients. Toss gently. If making ahead, cover to prevent any air from reaching the avocado and refrigerate.
  9. Putting it All Together: The patties can be cooked on a grill-pan on the BBQ over medium heat; or on the stove with a small amount of non-GMO oil. Avoid crowding. Patties should be allowed to get crispy on one side before flipping (about 4 - 5 minutes).
  10. Place a green leaf of lettuce on your plate. Place burger on lettuce, top with chipotle sauce and salsa. Serve with tomato and avocado slices and baked sweet potato fries.
  11. Buen Apetito!
https://jazzedupveggies.com/2016/05/449/

Enjoy this delicious meal with a classic Mojito or some mint & citrus infused sparkling water.

Can’t wait to hear how you like it.

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