When I'm in the mood for a good burger, I love playing around with these bean burgers to create a new taste each time. This week, they were particularly delicious and as usual, so easy to make. Three cans of beans was enough to feed three people and have twelve burgers left to freeze! Now, we can enjoy them for weeks! I used black beans this week, but kidney beans and garbanzo beans have worked well for me also! Mix and match to find the flavor you like. Try adding taco seasonings, Italian seasonings, or make a gravy and eat them over rice! I use seeds instead of bread crumbs or flour to increase the nutritional value. Flax and chia seeds are packed with Omega-3!
- 3 cans of black beans (drained and rinsed)
- 1 cup of sunflower seeds or pumpkin seeds, raw and unsalted
- 1/2 cup of chia seeds
- 1/2 cup of flax seeds
- 1 bell pepper, diced
- 1 onion, diced
- 1 clove of minced garlic or 1 tsp of garlic seasoning
- 1 tbsp of Montreal Steak Seasoning
- 1/2 tsp of cayenne pepper
- 1 tsp of red pepper flakes
- 1 tbsp of chili powder
- 1 tbsp of Nutritional Yeast
- salt and pepper
- In a food processor or using a hand mixer, process black beans until mostly smooth, leaving some whole beans.
- In a food processor, grind your seeds into a powder. Its okay if they are not completely smooth.
- In a large mixing bowl, combine all of your ingredients together. You may have to add more seeds until your mixture is firm enough to be pattied.
- Patty your burgers into the size you want, fry immediately or freeze them until you need them! I wrap them individually in aluminum foil to freeze.