Chef notes

These burgers are packed with protein, fiber, iron and many other vital nutrients. Plus, they taste amazing!

Ingredients

Burger

1 15-ounce can organic black beans, drained and rinsed
2 cups brown rice, cooked
1 cup oat flour
1/2 cup minced red onion
1 medium beet, roasted, peeled and minced
2 cloves garlic, diced
4 dried figs, chopped
4 prunes, pitted and diced

1 jalapeño pepper, seeded and diced
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 teaspoons extra virgin olive oil
2 teaspoons sweet hoisin sauce

Hoisin glaze

1/4 cup hoisin sauce
1/4 cup honey, preferably avocado honey (or your favorite honey substitute, such as maple syrup, to make the recipe vegan)

1/4 cup molasses
1/4 cup soy sauce

To serve

Sesame seed burger buns
Shredded lettuce
Sliced tomato

Pickles
Sliced red onions
Vegan mayonnaise

Preparation

For the burger:

Place all ingredients in food processor and pulse until combined, but still a bit chunky. Set burger mixture aside and allow flavors and spices to marry.

For the hoisin glaze:

In a small, bowl whisk together all ingredients.

To cook and serve:

Scoop 1/3-cup sized scoops of the black bean mixture and shape into patties. Heat a pan over medium-high heat and add a drizzle of olive oil. Fry the patties for 3 minutes, then flip and cook for an additional 3 minutes.

Once cooked, baste the burgers with the hoisin glaze. Serve on a sesame bun with lettuce, tomato, pickles, onions and mayo.