Happy New Year readers! It’s summertime here in Melbourne. And that means BBQs and burgers to me. I love these black bean burgers that are packed with flavors that remind me of a Mexican taqueria and they are full of protein! Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. You are getting all the good stuff without the stuff that inflames your body in these burgers.
I usually make up a bunch of these and pop them in the freezer. Then when I’m ready, to eat them, they are defrosted and a quick crisp up in a pan on low heat.
1 can black beans, rinsed and drained
1 potato, cooked and roughly chopped
1/4 cup corriander
1 clove garlic
1/2 lime, juiced
1/4 red onion
1 tablespoon ground flaxseed
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup oats
1/2 cup sweet corn
- Place all ingredients except the sweet corn in a food processor. Process until
- ingredients are well combined.
- Add sweet corn and pulse several times. You want to still be able to see some of the corn kernels.
- Shape into balls, then press down gently to make a patty. Makes approximately 6 patties.
- Cook on low heat in a non-stick pan until crispy. Approximately 10 minutes on each side.