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Author Notes: I am currently on a vegan cleanse and was feeling a little washed up over rice and bean bowls. So I thought, why not mix it up a bit, literally? I blended the black beans, added a little garbanzo flour and solid green beans. This is what came out! —Skylor Powell
3 Bean Basil Burgers
- 1 can of black beans
- 1 tablespoon garbanzo bean flour
- 1/2 sweet yellow onion (minced)
- 10 green beans, ends chopped off (chopped small)
- 1 teaspoon cumin
- 8-10 basil leaves
- 3 pinches lemon pepper
- 2 tablespoons coconut oil (heaping)
- Put your beans in a blender and blend on low, so that they are lightly mashed.
- Combine them in a bowl with your garbanzo bean flour, set aside.
- In a pan over medium heat, saute your minced onion chopped green beans for 10 minutes in coconut oil.
- Chop your basil very finely.
- Mix all the of the ingredients in with your black beans and garbanzo flour.
- There should still be oil in your pan from sauteing the onions and green beans. If not, put a tsp in a pan over medium heat.
- Meld the bean bean mixture with your hand into patties.
- Cook on each side for about 6-7 minutes over medium to medium high.
- Serve over rice with a heaping teaspoon of the Garlic & Cumin Dip.
Nutty Garlic & Cumin Dip
- 2 tablespoons almond butter
- 2 garlic cloves
- 1 teaspoon cumin
- 1 tablespoon coconut oil
- plenty of salt and pepper
- 1/2 teaspoon coconut oil
- In a pan over medium heat, saute your garlic with coconut oil for 4 minutes.
- put in a blender with all of the other ingredients.
- blend until smooth.
- Serve over your burgers.
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