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.
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.
Open in Cookpad AppSteps
- 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
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