1cupdried black beans180g, soaked overnight in enough water to cover them be several inches.
1tablespoongarlic powder10g
1teaspooncumin powder2g
1teaspooncoriander powder2g
2teaspoonsoregano2g
1teaspoonred chili powder2g
For the burgers
1cupgrated carrot110g
1cupcooked quinoa150g
All of the beans that you cooked in the pressure cookerabout 2 cups / 465g
1teaspoonsalt6g
Instructions
Make the beans
After the beans have soaked overnight, drain the water and rinse them.
Heat up your pressure cooker and add the beans and the spices.
Cook for 2 minutes, stirring occasionally.
Add 5 cups of water (1.2 liters) and lock the lid into place.
Bring beans to pressure and cook for 25 minutes.
Once the pressure has gone down, drain the water from the beans and set aside for now.
Make the burgers
Preheat oven to 350°.
Place the carrots, quinoa, beans and salt in the food processor and blend until everything is mixed up.
Place the mixture in a large bowl and make 6 equal sized patties.
Bake on a baking sheet for 15 minutes on one side, flip and bake for an additional 15 minutes.
Serve on lettuce leaves with onions, tomatoes, pickles, avocado, sprouts and some yummycashew cheese(or however else you want to serve it!)
Notes
Use canned beans if you don’t want to make you own. If you use canned, add all of the spices to your food processor from above in the bean recipe. Whatever type of beans you use, make sure you don’t add any liquid along with them. You want them to be as dry as possible so that the patties can form easily. If for some reason the patties are too wet, add a little rice flour and stir.