1 cup small red beans; soaked overnight and rinsed
4 cups water
1/2 onion; minced
1 teaspoon sea salt
2 cloves garlic; crushed
1 Tablespoon oregano
1 teaspoon cumin
1/4 teaspoon fresh ground black pepper
2 Tablespoons extra virgin olive oil
1/2 cup water
1/4 cup potato flour
Cook beans in water till tender, about 1 hour. Place onions in a small glass or ceramic bowl and sprinkle with salt and set aside. When beans are tender drain and rinse. In a medium sized bowl mash beans (I use a pastry knife but you can use the back of a fork or a potato masher). Add the remaining ingredients and set aside for 10 minutes. Preheat the oven to 375. Form 1/3 cup of bean mixture into a ball and press into a patty. Place patties on a parchment lined baking sheet. Bake for 20 minutes.
Xav had his as a classic burger on a sprouted wheat English muffin (Food for Life/Ezekiel brand) with cheese (smoked gouda), amaranth greens (in lieu of lettuce), tomato, homemade mayonnaise and ketchup with corn on the cob on the side. I ate mine using the amaranth greens as a wrap with tomatoes. I limit my dairy so after indulging with guests in delicious cheeses I am off of dairy for a while.