30 min Prep, 2 h Cook
A spicy and smoky black bean burger with nutty brown rice and toasted pumpkins seeds.
Enjoy it with sliced red onion, guacamole and
Soak the beans for 6 hours to overnight (in the fridge). Drain and rise.
Put the beans, 1 tsp salt, pepper, onions, and chipotle in a big pot and cover with water by 3 inches. Bring everything up to a boil and then lower the heat and let everything simmer until the beans are soft (around 1.5 - 2 hours). Most of the liquid should be absorbed but if they look pretty dry then add a little more water. Once the beans have cooked, drain off any cooking liquid and keep for later.
Put the rice and a pinch of salt in a pan with 3 cups water, and cook until the rice is soft, around 35- 40 mins.
Heat up a dry frying pan or skillet over a medium-high heat. Add the pumpkin seeds, remaining salt, paprika, and a pinch of pepper, shake the pan to get them seeds coated in the seasoning and cook until they're toasted - about 3-5 mins. If they start to pop you've gone too far.
Put the rice, beans, and pumpkin seeds in a big bowl and mix them all together. Put half of the mixture in a food processor and blend until smooth. You can add the cooking liquid that you saved, or some water to get everything to stick together.
Add the blended mix back to the bowl and stir it all together. Shape the mix into 10 burger patties and put them on a baking sheet. Brush with a tiny bit of coconut oil and put them in the oven at 180C for 20-30 mins, flipping them over halfway through cooking until they're browned.
Note: If the burgers are too wet to hold their shape, add in a little brown rice flour to give them a firmer texture.
Serving Size 257 g
|Amount Per Serving|
|Calories 280.5 cals||14%|
|% Daily Value*|
|Kilojoules 1176.5 kJ||14%|
|Fat 9.2 g||14%|
|Sodium 388.2 mg||17%|
|Carbohydrate 43.5 g||14%|
|Protein 6.8 g||14%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|