Grain, Yeast, Soy & Gluten-Free!
The best part about this recipe is it’s free of the most common allergens and candida diet friendly. Use organic ingredients whenever possible to cut down on pesticides and herbicide residues and soak/cook dried black beans the night before vs. canned to avoid BPA, a toxic industrial chemical used in plastics and also resins to line cans. More on BPA here
Ingredients: Makes 5 medium burgers
- 3/4 cup quinoa flakes
- 1/2 cup Glutino Gluten-Free Bread Crumbs (also yeast-free)
- 1/3 cup organic yellow bell pepper
- 1/2 medium red onion
- 3-4 large clove garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon Himalayan pink sea salt
- 1/3 cup green hatch chilies
- 3 tablespoons organic extra virgin cold-pressed coconut oil
In a bowl roughly mash black beans with a fork. Do not over mash. Texture should be a chunky paste.
Lightly pulse in a food processor or mince onion, garlic, chilies and pepper together. I never follow recipes exactly and recommend adjusting based on your personal tastes and preference. Feel free to have fun with this step! Just be sure to not add anything too watery. I like to use my Blendtec and lightly pulse making sure to keep the texture very chunky and not soupy.
Boil water and pour in quinoa flakes, stir for 90 seconds or until it has thickened and remove from heat. Quinoa flakes should be thick.
Combine black beans the onion, garlic and pepper mixture with the quinoa flakes after they cool a bit and add in the cumin, salt and breadcrumbs. Mix with your hands and form into patties.
Heat the coconut oil in large skillet and cook patties 2-3 minutes on each side. Alternatively I also like to pan sear them and then bake them at 350 for 12 minutes or so.