six-tastes black bean + veggie burgers
makes 8-10 | ready in 30 mins.
These black bean burgers are not only packed with plant-based protein, they are also family-friendly and delicious. Made with rice, beans, veggies, and spices, these burgers will satisfy all six tastes and are tridoshic. Enjoy them year-round on the stove or grill.
Ingredients
¼ cup ground flax
½ cup water
1 TBS lemon juice
3 cups cooked black beans (2 15-oz cans, drained and rinsed)
1 cup cashews
1 ½ cups cooked basmati rice (or brown rice)
½ cup chopped parsley
1 ½ cups shredded carrots
⅓ cup chopped green onions
1 cup bread crumbs
2 TBS smoked paprika
1 TBS chili powder
1-2 tsp Himalayan mineral salt, to taste
Doshic Adjustments
🅟 🅚 Enjoy as is.
🅥 Enjoy in moderation.
Process
In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.
In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about ¼ of the beans whole.
Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It's okay if a few larger pieces remain. You could instead chop them with a large knife. Add to the bowl with the beans.
Now add the flax/water mix to the bowl with the beans/nuts, as well as all the remaining ingredients. Mix very well with a large wooden spoon.
Using about ½ cup per burger, shape into burger patty shapes about ¾ inch thick.
Add 2-3 TBS of oil on the stove over medium heat. Add 4 patties at a time and cook until gold and crispy on one side, about 4 minutes.
Carefully flip the burgers and cook for 3-4 more minutes. Transfer to a paper towel-lined plate. Serve on hamburger buns and any burger fixings you love!
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