Black bean burgers

So today we're cooking black bean burgers together - we go through making the burgers, an epic burger sauce, and finally plating them nicely - so they look appealing to the eye too.

This is a delicious meal - higher in protein, and very filling.

You can double up on the recipe if you'd like to have plenty of these burgers to freeze, so that they're on hand for the busier days where you don't have time to cook.

Recipe is as follows:

Burger patties:

500g cooked black beans (canned will work, but home cooked is best)

50g of spelt or tapioca/yucca flour (I used 70g of flour in the video, but have since found 50g yields a slightly better burger)

1 small red onion

½ small white onion

1 small tomato

Handful of fresh parsley (10-15g)

1 tsp cumin powder

¾ tsp paprika powder (smoked paprika would be optimal, I used regular)

1.5 tbsp apple cider vinegar

juice of ½ a lime

½ tsp garlic powder (optional)

½ tsp cayenne pepper (optional if you like spice)

salt and pepper to taste

Add all ingredients (except flour) to food processor, and process until fairly smooth. Transfer to a bowl and add your flour, then mix well.

Form into patties by hand, or using a mould.

Bake for 20-40 minutes at 160-180C - the longer you cook them, the drier and more dense they become - the exact cooking time depends on personal preference, keep an eye on them.

Burger Sauce:

Mix in a glass or jar:

5-6tbsp water

1.5tbsp olive oil

2 tbsp tahini

2 tbsp mustard

½ tbsp balsamic vinegar

juice of 1 lime or half a lemon

1-1.5 tbsp honey

1 tsp dry dill

1tsp turmeric powder

¼ tsp garlic powder (optional)