¼cupraw cashews, soaked in water for at least 10 minutes30g
¼cuptahini60g
1garlic clove, minced
½teaspoon100% pure maple syrup
½teaspoonbrown rice vinegar
½teaspoonsmoked paprika
½teaspoonsalt
½cupwater120ml
Instructions
Pre-heat the oven to 350°f (175°c).
Heat a skillet over medium heat for 2 minutes and then add the onions. Cook for 5 minutes, stirring frequently and adding 1 tablespoon of water if they start to stick. Add a bit more necessary.
Add the garlic and red peppers and cook for an additional 4 minutes, stirring frequently, adding a little water if things start to stick.
Add the black and white beans, coriander powder, cumin powder, chili powder, red chili flakes and salt. Stir and cook for an additional 2 minutes.
Turn off the heat and transfer the mixture to a large mixing bowl. With a potato masher, mash the mixture just until the beans are mashed (they don’t have to be mashed all the way). Add the rice flour and stir until everything is combined.
Shape into 6 equal-sized patties and place on a parchment covered baking sheet. Place in the oven and bake for 20 minutes on one side, flip, and bake for another 20 minutes on the other side.
Make the Garlic Paprika Burger Sauce
Drain the cashews (discard the water) and place them in your blender, along with the tahini, garlic, maple syrup, rice vinegar, paprika, salt and water.
Blend on high until creamy and smooth.
Assemble Your Burger
Place a burger patty on a toasted bun or a pile of greens and top with your favorite toppings and plenty of Paprika Burger Sauce.