Avocado Black Bean & Chipotle Burger

Everyone has a favorite food. We just do. Think about it for a moment and imagine just now what that favorite food is….is it Pizza? Sushi? Mexican? Well, mine, believe it or not has always…since I was little….been a burger. Oh man. Seriously, thinking back to Popeye’s friend, Wimpy, who loved burgers, maybe that is when the burger fascination began, or Jughead and his love for burgers, yet his skinny frame screamed anything but that…if I ate burgers as much as those cartoons did, I would be in a heap of trouble. I haven’t had red meat for nearly five years, I have had to revamp a few recipes in order to find my go to. This would be one of them. Since our family had not had much meat in the house for nearly 9 months now, this is a reliable burger that even our kids enjoy…We don’t even have to bribe with this one! Seriously! Hope you like!

Avocado Black Bean & Chipotle Burger

Inspired By: Thrive

– tbsp coconut oil
– 1 black bean veggie burger
– 1 sprouted grain burger bun…we use Silverhills
– 2 Tbsp chipotle lime aioli
– sliced tomatoes
– pea or sunflower sprouts
– 1/2 ripe avocado, sliced and peeled
– 1 large romaine or red leaf lettuce leaf

How To Make the Veggie Burger

Ingredients:

2 cups cooked or canned black beans
1 cup rolled oats
2/3 cups cooked whole grain rice
1/3 cup nutritional yeast
1 large yellow onion, chopped
1 large handful cilantro leaves, chopped
2 Tbsp ground corriander
1 Tbsp paprika
1 Tbsp grainy mustard
2 Tbsp tamari sauce
1-2 cups fresh bread crumbs made from Silver Hills bread
Coconut oil
A couple of pinches of salt

How To Play:

In a medium bowl, combine the black beans, oats, rice, and nutritional yeast.
Mix thoroughly with hands. In a blender, combine the onion, cilantro, coriander, paprika,
mustard, and tamari. Blend until just mixed.

Add the onion mixture to the bean mixture and mix well, adding salt. Add bread crumbs and mix with your
hands until the mixture is firm to the touch and no longer sticky.

Form the mixture into 2cm thick patties.

Heat a skillet over medium heat. Add a little coconut. Fry patties until lightly brown, about 1 minute or so per side.

Chipotle Lime Aioli:
Roast 1 bulb of garlic. Add the roasted garlic with 1/4 cup veganaise. Add 1 small handful of fresh cilantro leaves finely chopped
and 1 1/2 finely chopped chipotle pepper in adobe sauce with 1 Tbsp freshly squeezed lime juice. Add 1tsp maple syrup, 1 tsp of sea salt
and a pinch of freshly ground black pepper. Whisk all until smooth.
Enjoy.