Pink bean burgers are vegan and packed full of plant-centered nutrients, exploding with flavor but without the saturated animal fats.
Time Commitment:
Light (about 30 minutes)
Cooking Level:
Moderate
Ingredients:
3 c cooked pink beans*
½ c almond flour
¼ c nutritional yeast
1 medium onion
½ c chopped mushrooms
½ red bell pepper
2 tsp minced garlic
1 tbsp avocado oil (or oil of choice)
½ tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp pepper
1 tsp chili powder
Instructions:
Preheat oven to 350 degrees.
Dice onion, mushrooms, and pepper and cook with minced garlic in oil for about 10 minutes until soft and flavors are combined. While vegetables are cooking, pulse beans in a food processor (leaving some of the beans whole) and dump into a mixing bowl.
Pour cooked veggies into food processor and pulse, then dump into mixing bowl with beans. Add almond flour, nutritional yeast, and spices, mixing all ingredients together well.
Use ¼ c measuring cup to scoop each burger patty, form patties and place on baking sheet.
Bake at 350 degrees for 10 minutes. Flip burgers and bake an additional 10 minutes for a total baking time of 20 minutes.
Nutrition Facts (per burger):
Makes 9 burgers using ¼ c mixture per patty.
Calories: 142 Fat: 4g Carbohydrates: 18g Protein: 8g Fiber: 7g Sugar: 1g
Notes:
*For best results use pink or black beans, which have a texture closely resembling that of meat (but any bean could be used).
If canned beans are used, drain well and get as much moisture out of the beans as possible (spreading beans on a cooking sheet and baking for 10 minutes at 350 degrees will remove some of the moisture from beans stored in liquid).
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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