Black Bean Burgers; vegan and gluten free

A patty on a bed of spinach with “burger toppers” for vegans without the “glutenful” bun.

A patty on a bun with fresh mozzarella for vegetarians.

1 cup dry black beans; soaked 4-8 hours, drained and rinsed, cooked till tender, drained and rinsed OR 3 cups canned beans; drained and rinsed
1/2 onion; minced
1 celery stalk; minced
1 carrot; shredded
2 cloves garlic; crushed
3 Tablespoons fresh cilantro; minced OR 1 Tablespoon dry cilantro
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 Tablespoon fresh pressed lime (or lemon) juice
1/4 cup water
1/2 cup gluten free flour (I ground oats/oat flour)

Cook dry beans in water till tender, about 1 hour. When beans are tender, or if using canned beans, 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, combine well and set aside for 10 minutes. Prepare a baking sheet by lining with wax/parchment paper. Form 1/3 cup of bean mixture into a ball, press into a patty and place on wax/parchment paper lined baking sheet. Chill for 30 minutes.

Meanwhile, prepare toppings and any sides. I kept is pretty classic: romaine lettuce, onion, tomato and garlic sandwich pickles.

Preheat a heavy bottom skillet on medium high. Add extra virgin olive oil to generously coat the skillet and gently place patties into the pan leaving a bit of space between each one making it easier to flip. Fry until browned, flip and fry other side. Place burgers in a single layer on a serving tray (or baking sheet placed in 200 degree oven). Optional- put burgers on paper towels to absorb excess oil from frying.

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