I love burgers, especially these which are high in fiber (you can get fiber from animal meat and we need at least 30g per day!), plant-based protein and vitamins and minerals. You can store them in the fridge for a few days once cooked or freeze them prior to cooking for up to 1 month. Defrost before cooking.
1 can/19oz or 16oz organic black beans (My preference) https://www.edenfoods.com
4 small sweet potatoes or about 3.5-4 cups cubed and boiled
½ cup quinoa flour (you can also use any gluten-free flour on hand)
2 finely shredded and peeled carrots
1 small onion finely chopped
3 cloves garlic minced
2 shredded celery stalks
2 tbsp coconut oil
1 tsp cumin
1 tsp sea salt
1 tbsp coconut aminos, tamari or liquid braggs
½ tsp smoked paprika
Directions:
In a medium-sized frying pan, sautee garlic, onion, carrots, celery and half of the beans with coconut oil for about 5 minutes or until veggies are soft. Place in food processor and add boiled potatoes. Mix well until incorporated. Place dough in a bowl and add spices and quinoa flour and blend well using your hands or a spoon. Place in fridge for 1 hour until dough sets. Use a 1/3 cup measuring cup and flatten dough to resemble hamburgers. Place in frying pan with some melted coconut oil and cook on medium –high heat until both sides are crispy and browned. Makes 12-15 burgers