|For the patties:|
|Cooked black beans||2 1/4 cups|
|Cooked brown rice||1/2 cup|
|Wholegrain oat flour, more if needed (sub gluten-free)||3/4 cup|
|Isopure® Whey Protein Isolate Unflavored||1/3 cup|
|Onion powder||1 tbsp|
|Garlic powder||1 tsp|
|Dried oregano||1 tsp|
|Smoked paprika||1/2 tsp|
|Ground cumin||1/2 tsp|
|Tomato paste||1 1/2 tbsp|
|Soy sauce or tamari||1 1/2 tbsp|
|Sea salt, to taste|
|Black pepper, to taste|
|Neutral cooking oil, for frying||2-3 tbsp|
|Mashed avocado||1/3 cup|
|Red onion rounds||4-6|
|Low-fat mayo or sugar-free ketchup (optional)||2-3 tbsp|
1. To make the patties, place the beans in a large bowl and mash with a potato masher or large fork until mostly broken up with a few bigger pieces. Add the brown rice and mash a bit more, until the rice has broken up.
2. Add all the rest of the patty ingredients and mix well. The mixture will seem dry at first but will come together. Form into 4 patties.
3. Heat oil in a non-stick pan. Cook the patties for 3-4 minutes on one side, until browned and crispy. Flip the burgers and fry for a further 3-4 minutes.
4. Toast the burger buns on a lightly oiled pan. Top with mashed avocado, lettuce, black bean patty, tomato, red onion, mayo/ketchup (if using) and the top of the burger bun. Serve immediately. Enjoy!
This recipe makes 4 burgers.