Black bean & spinach burgers
Flavourful and healthy, these black bean burgers come together in no time, making them the perfect go-to meal for busy week nights .
MAKES 6 PATTIES | TAKES 22 MINUTES
Offering good fats, fibre and protein, these burgers keep your blood sugar balanced and your energy levels high. Pair them with a big green salad or cab- bage slaw for a delicious and satisfying meatless meal.
- » 1 can black beans, drained & rinsed (pat dry)
- » 1 cup baby spinach
- » 1⁄4 medium yellow onion
- » 1 clove garlic
- » Small bunch of parsley
- » 1 egg
- » 1⁄4 cup spelt or gluten-free breadcrumbs
- » 1⁄4 tsp sea salt
- » 1⁄4 tsp cumin
- 1⁄4 tsp Herbamare Zesty
- » 1 Tbsp avocado oil
- OPTIONAL TOPPINGS: Mashed avo- cado, Dijon mustard, organic ketchup, vegan mayo or pesto
Place spinach, onion, garlic, parsley, egg, sea salt, cumin, Herbamare Zesty and half the black beans in a food processor and blend until smooth. Lightly mash the remaining black beans with a fork or potato masher in another bowl. Add in processed mixture and breadcrumbs. Combine well with a spoon and form into patties. If you find the patties too soft, add more bread- crumbs. Keep in mind, these are a little delicate.
Place the patties on some parchment paper and put them in the freezer for five minutes to firm up. Heat a skillet with avocado oil over medium-low heat. Cook burgers on each side for about five to six minutes, or until they turn golden brown and crispy. Flip carefully! Remove from heat and enjoy alone, on a lettuce wrap, Portobello mushroom or a sprouted whole grain bun. Z
Nutritional value per patty: Calories 103; Fat 3.6g; Carbohydrates 12.9g; Protein: 5.2g