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Black Bean Burger with Roasted Red Pepper Spread by Taavi Moore

Black Bean Burger with Roasted Red Pepper Spread by Taavi Moore

Description

No need to look any further to get a really good vegan burger because Taavi of @healthienut has created a recipe that will satisfy those cravings. This hearty black bean burger paired with a roasted red pepper spread is a surefire way to pack in those nutrients and it also tastes amazing.

Ingredients

  • 1 carton Dr. McDougall's Black Bean Quinoa Salad
  • 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
  • (Roasted Red Pepper Spread) - 1 red bell pepper
  • (Roasted Red Pepper Spread) - 1/4 tsp salt
  • (Roasted Red Pepper Spread) -1 tsp lemon juice
  • (Roasted Red Pepper Spread) - 1 tsp balsamic vinegar
  • (Roasted Red Pepper Spread) - 1 clove garlic
  • (Roasted Red Pepper Spread) - 1/2 tsp sugar

Instructions

  1. Preheat oven to 450 degrees. Place the red bell pepper on a baking sheet. Roast for 15-20 min. until very soft, and charred.
  2. 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.
  3. Add pepper to a food processor, along with the rest of the spread ingredients. Blend until smooth. Set aside
  4. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. Serve with roasted red pepper spread and optional toppings: avocado, red onion, tomato, sprouts, and spinach.

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