BLACK BEAN AND RICE BURGERS RECIPES

Steps:

• Add the garlic to the bowl of a food processor and pulse until finely minced. Add the scallions, and then pulse until chopped small. Scrape down the sides, and then add the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup. Process into a fine texture that looks like breadcrumbs.
• Measure about 1/2 cup of the black beans and set it aside. Add the remaining black beans to the food processor. Pulse until mostly smooth with some texture. See our video for reference.
• Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.
• Mince the garlic and scallions, and then finely chop the walnuts.
• In the bottom of a wide bowl, mash the black beans with a fork. Stir in the oats, chopped walnuts, garlic, scallions, spices, tamari, vinegar, and maple syrup. If the mixture does not hold together, mash the beans a little bit more. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.
• When you are ready to make the burgers, divide into 2 equal portions for 7-ounce patties or 4 equal portions for 3.5-ounce patties. Form each portion into a round patty, firmly molding and pressing the mixture together so that it does not fall apart.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• To bake the patties, drizzle or spray with olive oil, and then bake on a baking sheet in a 350 degree Fahrenheit oven for 10 minutes on each side (or until heated through). For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.