Mexican Three-Bean Burgers

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.

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  • 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:

How to make:

  1. Add all of the burger ingredients to a food processor and blend them until they are homogeneous.
  2. In a non-stick pan, place a medium scoop of the batter (about two tbsp.) and thin it out into a burger form.
  3. Cook each side for about three to five minutes, or until you can successfully flip the burger without it breaking or being too gooey.
  4. Serve over tortillas and top with the avocado, cherry tomatoes, cilantro, and sprouts.
  5. Enjoy!

*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

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