Black Bean Burger with Roasted Red Pepper Spread by Taavi Moore
1 Dr. McDougall's Quinoa Salad Cup
2 cloves garlic
1/2 shallot, roughly chopped
1/4 tsp ground cumin
pinch of salt
1/3 cup black beans
1/2 cup rolled oats
1 tbsp cilantro chopped
1/4 tsp salt to taste
1 red bell pepper
1/4 tsp salt
1 tsp lemon juice
1 tsp balsamic vinegar
1 clove garlic
1/2 tsp sugar
Roasted Red Pepper Spread
Preheat oven to 450 degrees. Place the red bell pepper on a baking sheet. Roast for 15-20 min. until very soft, and charred.
Once done, immediately add pepper to a glass bowl, cover with plastic wrap, and let steam for 2 min. Take it out and let stand until cool enough to handle. Peel off the skin and discard the stem/seeds.
Add pepper to a food processor, along with the rest of the spread ingredients. Blend until smooth. Set aside
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Heat a nonstick skillet to medium. Add the garlic and shallots and sauté for 3-4 min. until fragrant and translucent. Add a dash of water if needed. Add to a food processor, along with the rest of the ingredients. Blend until thick and all ingredients are incorporated.
Taking 1/3 cup of mixture at a time, form into patties. Place evenly along baking sheet. Bake for 30-35 min. until golden brown on either side and firm to touch. Flip half way through.
Serve with roasted red pepper spread and optional toppings: avocado, red onion, tomato, sprouts, and spinach.