SUPERFOOD SUPERHERO: Ivy Larson’s Best Black Bean Burger

The Best Black Bean Burger

Recipe by Ivy Larson, author of Clean Cuisine: An 8-Week Anti-Inflammatory Nutrition Program That Will Change The Way You Age, Look and Feel.

 
Makes 6 Killer Burgers

“Over the years I have fiddled around with so many different bean burger recipes and I’m not going to stretch the truth, not very many would win a cook-off contest! But this one is different,” says Ivy. “I’ve mixed in sautéed veggies, lime-soaked chia seeds, walnut crumbs and toasted sprouted whole grain bread for the absolute best black bean burger recipe ever—the texture and taste is beyond perfect. Serving a killer meaty black bean burger recipe like this is guaranteed to keep everyone at the table from asking, ‘Where’s the Beef?’”

 
Ingredients

2 tablespoons chia seeds

2 tablespoons fresh lime juice

½ cup raw walnuts

1 slice sprouted and toasted wholegrain bread (such as Food for Life brand) or gluten-free bread

4 cloves garlic

½ cup chopped shallot

½ cup chopped carrot

1 tablespoon extra virgin olive oil, plus more for the skillet

2 cans (14.5 ounces each) BPA-free black beans (such as Eden Organic), rinsed and drained

½ teaspoon unrefined sea salt (such as Real Salt)

¼ teaspoon cumin

 

Directions
 

  1. Soak the chia seeds in the lime juice for at least 5 minutes.
  2. Place the walnuts in a food processor and process into fine crumbs. Set walnuts aside. Place the toasted bread in the food processor and process into find crumbs. Set bread crumbs aside.
  3. Place the garlic and shallots in a food processor and pulse to finely chop (be careful not to over process.) Remove the garlic and shallots from the food processor. Place the carrots in the food processor and pulse to finely chop (again, be careful not to over process.) Remove the carrots.
  4. Heat the oil in a large heavy skillet over medium-heat; add the shallots and sauté for 3 or 4 minutes. Add the carrots and sauté for 3 or 4 minutes, or until the shallots and carrots are both tender. Transfer the shallots and carrots to a large mixing bowl.
  5. Add the beans to the bowl with the sautéed vegetables. Use a potato masher to mash the beans in with the vegetables (you can also use your clean hands to make the job a little easier.) Add in the lime-soaked chia seeds, walnut crumbs, bread crumbs, salt and cumin. Use your clean hands to mix the ingredients together. Form six ½-cup patties with your hands.
  6. Lightly rub the “dirty” skillet with oil and heat the skillet over medium heat. Working in batches, fry the patties 3-4 minutes per side. Transfer to a paper towel or place in a 200 degree oven to keep warm. Serve warm.

 

Suggested Toppings & Sides:
 

  • Avocado slices
  • Organic grass-fed cheddar cheese (delicious melted on top!)
  • Pico de Gallo
  • Grilled corn on the cob
  • Carrot slaw

To see some of Ivy’s other amazing recipes, go to: http://cleancuisineandmore.com/anti-inflammatory-diet-recipes/

For more Meatless Monday recipes: http://cleancuisineandmore.com/category/eat-clean-recipes/meat-free-mondays/

Note: From September 9 through September 13, I am hosting the Superfood Superheroes Summit, an online learning event that allows you to learn everything you want about superfoods from today’s hottest superfood pros. These nutrition and culinary rockstars are joining me for a week to teach you all about using superfoods to stay healthy, slim, energetic and disease-free. Leading up to the Superfood Superheroes Summit, we’ll be featuring recipes and wisdom by these amazing speakers.

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