This is a veggie burger so substantial, it requires a two hand hold. I like to make a double batch of this recipe and keep some in the freezer for whenever a craving strikes... Which is often. For optimal freezer storage, wrap each patty individually in plastic wrap and then place in a zip top bag.

Servings: 4 servings

For the burgers:
2 tablespoons avocado oil (optional)*
1 (15 oz.) can black beans, drained and rinsed
2 chilies in adobo sauce
2 tablespoons honey (agave for vegans)
2 tablespoons lime juice
3 cloves garlic , minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon cumin
1 cup gluten-free quick oats
1/2 cup finely grated carrots
1 white onion , diced
1/4 cup flaxseed + 1/4 cup water
1/2 cup fresh corn
1/4 cup sliced scallion greens

For the guacamole:
2 medium avocados , mashed
1-2 scallions , sliced
1 clove garlic , minced
1/2 jalapeno , seeded and diced
2 tablespoons minced cilantro
2 tablespoons lime juice
Salt to taste

For the corn salsa:
1 cup fresh corn
2 tablespoons minced red onion
1 tablespoon lime juice
A pinch of salt and pepper

For serving:
Gluten-free buns

For full instructions you can go to


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