Black Bean Patty
5 cups brown rice (cooked) cooked rice (then chilled)
1 cup rolled oats
1 1/2 cups black beans drained and chopped - save the liquid
1/3 cup black bean liquid from above (aquafaba)
1/3 cup parsley chopped
1/3 cup yellow onions chopped
3 ounces beets cooked, peeled and chopped
1/5 cup coconut aminos Sub soy sauce, tamari
1/4 cup yellow mustard
12 prunes chopped
1 Tbsp chili powder
1 Tbsp garlic minced
1 Tbsp chipotle peppers Pureed, or 1 tsp crushed red pepper
1 tsp Tajin seasoning or sea salt
1 tsp cayenne
Combine all ingredients, and then blend in a food processor until ingredients hold well together. Put into a bowl, cover, and refrigerate overnight.
Divide into 12-16 portions (depending on the desired size of patty), and then form into patties using a hamburger press, or a burger ring. (Example) Pack well and press firmly so the burger ingredients do not crumble.
Freeze the patties. This helps set them, and will also help the patty keep its form (no crumbling) in your burger! Burgers are best cooked from frozen.
Cook the patties
Preheat oven to 375F. Cover a pan or sheet with parchment paper or a silicon mat.
Bake for 15 minutes, flip, and then bake patty for another 15 minutes. Burgers should be slightly crunchy on the exterior (cooking times may vary). You may also adjust the time to cook in your air fryer, and you will not need to flip the burger.