Black Bean Sunshine Burgers
1/2 cup raw sunflower seeds
1/3 cup whole almonds
3 cups cooked black beans, divided or 2 (15 ounce) cans no-salt-added or low sodium black beans, drained, divided
2 cloves garlic, minced
1 tbs lime juice
1 teaspoon cumin
1 tbs chili powder
2 tbs chopped fresh cilantro
1/8 teaspoon black pepper or to taste
1 cup diced carrot
1 cup diced onion
1 cup shredded zucchini
1 cup yellow cornmeal
In a food processor (use S blade) grind sunflower seeds and almonds into flour. Add 1 1/2 cups of the black beans, garlic, lime juice, cumin, chili powder, cilantro, Vegizest, and black pepper, and blend until smooth. You may need to scrape sides of bowl part way through.
Add carrots, onion, and zucchini. Combine in food processor until vegetables are mixed evenly throughout and only small pieces remain visible.
Pour mixture into a large bowl. Mash in remaining beans. Add cornmeal and mix with spatula until evenly combined. Cover and refrigerate overnight.
Form into 9 large patties (from about ½ cup batter).
Bake on cookie sheet at 300 degrees for 30 minutes. Turn burgers over, reshaping with hands to fill in cracks, and cook for 20 more minutes.
Serve with sliced avocado and tomatoes and any other desired toppings.
Variation: Make smaller patties and reduce cooking time OR crumble cooked full-sized burgers. Use to add to tacos with corn tortillas or to make a “taco” salad.
Calories 218; Protein 9 g; Carbohydrates 31 g; Total Fat 7.3 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 33 mg; Fiber 8.7 g; Beta-Carotene 1360 ug; Vitamin C 7 mg; Calcium 54 mg; Iron 2.6 mg; Folate 120 ug; Magnesium 90 mg; Zinc 1.6 mg; Selenium 9 ug