Hempy Black Bean Burgers

These burgers held together well on the grill thanks to cooking peppers and onions and removing the moisture. The tapioca flour helps keep it together. I serve them on Ezekiel English muffins with avocado slices, red onion, tomato slices, lettuce and a horseradish mustard. The hemp seeds give it an extra protein boost.

Matt @wfpb_sos_free

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Ingredients

6-8 patties

1.5 cupsrinsed dried black beans soaked for 8-12 hours
1/2red bell pepper finely diced
1/2of large onion finely diced
Jalapeno finely diced (seeds and all)
Clovegarlic
3 tblstapioca flour
Fresh cilantro
1 tblschilli powder
1 tspcumin
Dashblack pepper
1 tblswhite miso paste
1 cupshelled hemp hearts

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Steps

1

Cook the soaked beans in the instant pot for 15 minutes with a 15 minutes natural release. (If you don't soak the beans cook for 30 minutes)
2

Water saute the onions, peppers and garlic until soft and most of the water is cooked off
3

Mash or put beans in food processor to get a smooth but still some chunks of beans
4

Add tapioca flour, seasonings, chopped cilantro, miso paste and cooked onions, peppers and garlic
5

Fold in the Hemp seeds until incorporated
6

Form into burger patties
7

Grill on a well pre heated grill