• Coco Britz

Black Bean Almond and Hazelnut Burger.

Black beans are very high in fibre, protein, and vitamins.

Please don’t be put of by the lengthy list of ingredients as these are really delicious burgers. I always make a big batch as if your going to go to all that effort then you may as well reap the rewards by having them another day with no effort other than just putting them straight in the oven. My daughters have these for pack lunch regularly and having a stock of them in the freezer is really handy.

I use a liquid smoke in them but if you don’t have any don’t worry just add a little more smoked paprika. I always toast the nuts to bring out the flavour but if you would rather not no worries they will still taste great!

The Burgers

130g toasted almonds

130g toasted hazelnuts

100g oats

2 onions chopped

2 garlic cloves finely chopped

690g black beans (drained weight)

4 tbsp ground linseeds

3 tsp onion powder

2 tsp mild chilli powder

2 tsp smoked paprika

3 tsp cumin

4 tsp liquid smoke

1 vegetable stock cube

180ml oat milk (or any plant based milk)

In a food processor blend the oats and nuts until fine and then transfer to a large mixing bowl.

Fry the onions until caramelised and then add the garlic and cook a little longer but not letting the garlic burn.

Take a quarter of the black beans and a quarter of the fried onions and garlic and put in a bowl to one side. These will be mixed in whole to give a nice texture.

In the food processor add the rest of the black beans, onions and garlic and the remaining ingredients and blend until smooth.

Add the blended ingredients and the whole black beans and onions and garlic to the oat and nut mixture and stir together until incorporated.

It is now best to fridge the mix for 4 hours so it firms up making it easier to shape into burgers.

Preheat the oven at 180

Shape into burgers and fry on each side so they have a nice colour. If you intend to freeze half then do so at this point. The remaining burgers should then be put in the oven for 20 minutes to cook.

We like to stack our burgers high with avocado, tomatoes, hummus, salad and a generous squirt of sriracha all packed into a seeded flatbread.

Eat, enjoy and spread the plant vibes.

  • Cocos Plant Kitchen

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