Makes: about six to seven
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)
A burger doesn’t need to contain meat; moreover, beans are a perfect substitute for meat because they are a plant-based source of protein, and they have fiber, magnesium, potassium, calcium, B vitamins, and so many other vitamins and minerals that our bodies crave.
- One cup of pinto beans*
- 1/3 of a cup of black beans*
- 1/3 of a cup of red kidney beans*
- 1/2 of a cup of diced red onion
- 1/4 of a cup of teff flour
- Five pieces of cilantro
- Ten cherry tomatos
- One to two cloves of garlic
- One tbsp. of chili powder
- One tbsp. of cumin
- 1/8 of a tsp. of turmeric
- The juice from half of a lime
- Salt and pepper to taste
Toppings and accessories:
- Tortillas of choice (I used almond flour tortillas** and sprouted corn tortillas**)
- Avocado slices (I used half of an avocado for two burgers)
- More cherry tomatoes
- More cilantro
- Sprouts (I used alfalfa sprouts)
How to make:
- Add all of the burger ingredients to a food processor and blend them until they are homogeneous.
- In a non-stick pan, place a medium scoop of the batter (about two tbsp.) and thin it out into a burger form.
- Cook each side for about three to five minutes, or until you can successfully flip the burger without it breaking or being too gooey.
- Serve over tortillas and top with the avocado, cherry tomatoes, cilantro, and sprouts.
*If you are using canned beans, be sure that your can is BPA-free and the beans are low sodium or salt-free.
**I find both of these tortillas at Whole Foods