Black Bean Burgers — sara keene

I stopped eating red meat when I was 15 and have since run the gamut of plant-based diets. Over the course of the last five years, I have seen the rise of plant-based meat alternative empires, which is concurrent with the rise of vegetarianism more generally in the US. Many of my friends have either cut back or stopped eating red meat altogether as they see the value, primarily the environmental value, of a more plant-based lifestyle. When I originally decided to cut out red meat, I did it almost exclusively for health reasons and where in more recent years the environmental benefits have become my primary motivating factor and I have looked for more ways to live sustainably, I continue to use plant based eating as a vehicle for healthy food. Many plant based meat alternatives are full of chemicals and synthetic ingredients. This take on a black bean burger focuses on taking whole and simple ingredients and turning it into something delicious.

Ingredients

1 can black beans, drained and rinsed

1 zucchini, grated

Zest and juice of 1/2 lime

3 tbs almond flour

1-1/2 tbs cumin

1/2 tbs garlic powder

1 tsp paprika

1 tsp chili powder

Salt and pepper

Directions

Drain and rinse one can of black beans. Add to a bowl and mash with a fork.
Grate zucchini. Add to beans along with lime juice and zest. Set aside.
In a small bowl, combine almond flour (or any gf flour) and spices.
Add spice mixture to beans and stir to combine. Form into 3 patties (or 5 sliders) and refrigerate for 30 minutes—or up to 3 days.
Grill on medium heat or sauté in a pan drizzled with olive oil on medium-high for about 5-7 minutes a side.
Enjoy with whatever toppings you desire!!