Ingredients
The following ingredients have 4 Servings
- 1/4 cup ground flax
- 1/2 cup water
- 3 cups cooked black beans (2 15-oz cans, drained and rinsed)
- 1 cup cashews (*see notes for options)
- 1 1/2 cups cooked brown rice
- 1/2 cup chopped parsely
- 1 1/2 cups shredded carrots
- 1/3 cup chopped green onions
- 1 cup bread crumbs (*see notes for gluten free)
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1-2 teaspoons salt, to taste
- burger buns of choice
- lettuce, arugula, spinach or other leafy greens
- tomato slices
- red onion slices
- vegan mayo, mustard, ketchup, pickles
- vegan cheese slices
Instruction
- In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.
- In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.
- Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It's okay if a few larger pieces remain. You could instead chop them with a large knife. Add to the bowl with the beans.
- Now add the flax/water mix to the bowl with the beans/nuts as well as all the remaining ingredients. Mix very well with a large wooden spoon.
- Using about 1/2 cup per burger, shape into burger patty shapes about 3/4 inch thick.