THE GLUTEN-FREE VEGETARIAN SOUTHWEST BEASTLESSBURGER™

Makes 9 Burgers

2 1/4 cups cooked black beans

3/4 cup diced onion

1T minced garlic

2T olive oil

1/2 cup finely chopped pepitas (pumpkin seeds)

3 oz fat free milk

1 egg

1/4 cup chopped cilantro

1 1/2 tsp ancho chile powder

1 1/2 tsp chipotle chile powder

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1/2 cup garfava flour (or other gf flour)

2 oz canola oil for frying

Saute onions and garlic in 1T of the olive oil.

Process black beans and nuts until grainy.

Mix eggs, milk, flavorings, olive oil, onion/garlic.

Slowly add flour, beating as you go.

Add bean/nut mix and combine well.

Heat 1/2" canola oil in large pan on medium heat.

Use scant 1/3 cup of batter per burger.

Drain on paper towels or brown paper bags.

TIPS

•Toast nuts and cumin seeds (for freshly ground).

•If batter is hard to handle, freeze 15 minutes before forming burgers (or add a bit of flour).

•Turn burgers only when edges are dark brown.

•These freeze well. Microwave 90 seconds (no defrosting required).

here: HAMBURGER ROLLS