BLACK BEAN BURGERS

I got inspired by Michael Greger ‘s cookbook ‘’The How Not to Die’’ but I adjusted to my cooking style and my preferences.

Ingredients:

1 cup rolled oats, ½ cup walnuts soaked overnight, 5mm piece fresh turmeric or ¼ teaspoon grounded, ½ cup chopped red onion 4-5 cloves of garlic grounded, 1/3 cup chopped mushrooms, 1 ½ cups black beans soaked overnight and cooked or 425g BPA -free tin well rinsed and drained 2 tbs tahini 1 tbs ground flaxseeds
1 tbs nutritional yeast
1 tbs chopped fresh parsley
2 tsp organic tomato miso paste
½ tsp smoked paprika, 1tsp celtic salt, 1tsp pepper, 1tsp thyme 100% whole-grain bread (but I made myself) 2 tbsp water in case the composition is little dry. Spinach, onion rings, slices of cucumber to add on the top of burger.

Preparation:

Pulse the oats, walnuts, turmeric in a food processor until they are finely grounded.
Add onion, garlic, mushroom, beans, tahini, flaxseed, and pulse until well combined. Add the remaining ingredients and mixed well.
Check if the mixture it holds together, if the mixture is too wet, add more oats, if is too dry add water 1 tsp at the time.
Divide the mixture into 4 equal portions by shaping into 1cm thick, transfer to a plate and refrigerate for 30 min.
Preheat the oven to 375° F /170 °C .
Line a baking sheet and arrange the burgers on it, bake until is lightly browned, turned once, about 20 -25 min.
Serve with sweet potatoes edges.

Enjoy!!!