"Spinach and Black Bean Burgers"
I love Black Bean Burgers but....they can be a little boring, you add sauce or ketchup and Mustard and eat. My family wanted Burgers so automatically I thought "Black Bean" but...... I had some extra veggies on hand and this "Spinach and Black Bean Burger" happened and I am really glad it did. These burgers came out wonderful, they held together well, they are Juicy and seasoned perfectly. Everyone enjoyed them so much so that everyone except me had seconds (because they were gone before I could go back).
These Burgers are Gluten Free, Dairy Free and Soy Free with nutrient dense veggies. You don't want to over cook them because the wonderful texture and enzymes of the spinach will be lost. Frozen Spinach will not work in this dish, stick with fresh and I didn't use Baby Spinach but it would cut down on some of your prep time. Black beans are so versatile in their use or any beans for that matter but unlike Butter Beans or Black Eyed Beans the taste is very mild and it pairs with herbs and spices well. Enjoy!
Ingredients: 10 Prep Time: 35 minutes Serves: 6 patties
2 handfuls of Fresh Spinach Chopped
2 cups of Shredded Carrots
1 small Red Onion Chopped
1 15 oz can of Black Beans rinsed
2 Flax Eggs
1/2 cup of Oat Flour
1 tbsp of Cumin
1 tbsp of Chili Powder
1/2 tbsp of Italian Herb Seasoning
1/2 tsp of Sea Salt
1 tbsp of Coconut Oil
Directions:
Place all ingredients into a large bowl and smash together will your hands as you would a Meatloaf until it makes one big patty. Break it down into six patties and let sit for 5 minutes. Add Coconut Oil to a large skillet on Medium High Heat and allow it to melt and coat the bottom. Place as many patties as you can fit into the skillet letting each side brown for 7 minutes. Repeat until all patties have been browned and serve, best when served warm.
