- 6 cups cooked black beans*
- 1 1/2 cup quinoa (may substitute with rice, bread crumbs or other grain)
- 1 finely chopped onion
- 2 chia eggs**
- 1 cup finely chopped green, red or yellow pepper (may be pulsed in the processor with the beans if desired)
- 1 Tbs chili powder
- 1 tsp sea salt
- few grinds of black pepper
- 1 generous tsp cumin
- 1/3 cup vegetable oil (optional)
- Preheat oven to 350°F
- Start by preparing 2 chia eggs** (1 egg = 1 Tbs finely ground chia seed with 3 Tbs water, blended well and refrigerated for at least 30 minutes)
- Mash, or blend in a food processor (or a combination of the 2) 6 cups of cooked black beans
- Blend in the remaining ingredients with your hands or a big spoon
- Add more grain or water sparingly to reach a workable but moist texture for forming burgers. Form into 10 – 12 burgers based on desired size and place on a lightly greased cookie sheet.
- Bake in the center of the oven for 20 minutes.
- Gently flip and continue for additional 18-20 minutes.
- * If you cook your beans from dry bulk beans, give them a good solid cook. The burgers are better with a nice soft bean. Plus, they are easier to mash and mashing makes a better texture than using a food processor.
- ** Chia eggs seem to work best. Flax eggs are a reasonable substitute but the burgers do not hold together as firmly, in our experience.
- Cooking time may be adjusted to taste and may vary with different ingredients. (more moisture = a little more time)
- Serve immediately.
- Left over burgers can be stored in an air tight container in the refrigerator and will last for several days.