Black bean plantain burgers with onion and chipotle spice
Ingredients
1 ripe plantain, large (blackened peel)
plantain skillet: 1 tsp virgin coconut oil or EVOO
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1 can black beans, drained and rinsed
1/4 cup hemp seeds
1 1/2 Tbsp tahini
1 Tbsp fresh lime juice
1/4 cup red onion, chopped
2 Tbsp finely chopped cilantro or flat-leaf parsley
1-2 Tbsp oat flour (to help bind)
1/4 tsp salt + 1/2 tsp chipotle powder
veggie burger skillet: 1 tsp virgin coconut oil
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toppings: sliced onion, lettuce, sliced avocado
condiments: fresh or jar salsa, vegan mayo
buns: I used spouted grain
Instructions
First the plantains. Note: You will be adding 1 cup of the cooked plantains to the burgers, the leftover rounds can be served on the side. So, slice your plantains into thin rounds. Warm a skillet over high heat, add 1 tsp oil. Add the rounds to the oiled pan and cook 1-2 minutes on each side. They will slightly brown. Add a splash of water if the pan gets too dry. Remove plantains from pan and measure off 1 cup of the rounds. Add that 1 cup to a large mixing bowl.
Also to the mixing bowl, add: black beans, chipotle powder, salt, onion, hemp seeds, tahini, lime, cilantro and oat flour. Using a fork or potato masher, mash well until all the beans are mashed and split.
Warm a skillet over medium-high heat and add 1 tsp oil.
Form patty mixture into round patties and place on the hot, oiled skillet. Continue until all the mixture is used up. Cook 1-3 minutes on each side to brown. You can finish cooking in the skillet, or for easy, transfer the patties to a 350 degree oven and allow them to cook for another ten minutes. You can then leave the patties in the warm oven until ready for serving.
Assembly: I did bottom bun, vegan mayo, patty, lettuce, onion, avocado, salsa, top bun.
Yield: 4 burgers
Prep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
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