Basil
Vegan Three Bean Basil Burgers with Cumin & Garlic Dip
by:
Skylor Powell
October 1, 2012
4.7 4.7 out of 5 stars / 3 Ratings4.7 total ratings /
5 Stars: Love Love Love.
4 Stars: I'd have seconds!
3 Stars: Meh...
2 Stars: Not feeling it.
1 Star: Needs a do-over.
- Serves 3
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
What You'll Need
Ingredients
- 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)
- 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
Directions
- 3 Bean Basil Burgers
- 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.
- Enjoy!
- Nutty Garlic & Cumin Dip
- 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.
- Enjoy!
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