Easy peasy black bean burgers
1 1/2 cups cooked quinoa (from 1/2 c dry)
1 can Eden black beans, rinsed and drained
1 large sweet potato
1/2 cup frozen peas, blanched for 30 seconds
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
2 teaspoons chili powder
1/4 c gluten free flour
Celtic salt and pepper, to taste
olive oil or coconut oil, for cooking
1 ripe avocado
1/4 c chives
2 tbsp fresh tarragon
1 tsp raw honey
1 clove minced garlic
3 tbsp fresh lemon juice
Preheat the oven to 400ºF. Place sweet potato in the oven for 25-30 minutes or until fork tender. When done cooking and cooled, slice in half and scoop out filling. Skins can be eaten or composted.
In a food processor, add beans, cooked sweet potato, peas, red onion, cilantro, garlic, cumin, chili powder, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in flour, but only enough so that you are able to shape patties. Divide into balls or patties and place on parchment-lined baking sheet; refrigerate for at least 30 minutes to help patties bind together.
To make sauce, blend avocado, chives, lemon juice, tarragon, honey, and garlic in blender until smooth. Pour oil into blender while machine is running, and process until emulsified. Season with Celtic sea salt and fresh black pepper, if desired. Place in fridge until ready to serve burgers.
To cook burgers: Heat skillet over medium-high heat. Grease pan with coconut oil. Place in skillet and pan-fry about 3-4 minutes on each side, or until golden brown. Alternatively, bake at 350ºF on a parchment-lined baking sheet for 25-35 minutes.
Serve with sprouts, avocado sauce (or simply avocado slices) and desired toppings.