Southwestern Black Bean Burgers – W5
To flavor your burgers: In a large hot skillet over medium heat, sauté the red bell pepper and red onion until slightly browned, about 5 minutes. Add the chili powder, cumin, and garlic with a couple tablespoons of water. Sweat the vegetable mixture for 5 minutes to soften the vegetables and toast the spices. Once soft and aromatic, add the sweet potato puree, brown rice, black beans, and diced tomatoes. Stir well to combine. Cook until the moisture is cooked off from and the mixture thickens, about 2 to 3 minutes. Remove from heat and add the chopped cilantro. Stir to combine. Set aside until slightly cooled, about 10 minutes.
To make your burgers: In a food processor, add ½ of the black bean mixture. Pulse the mixture, and then blend, until almost smooth. Spoon the pureed mixture back into the bowl with the other ½ of the black bean mixture and combine. For a burger that will completely withstand any crumbling, puree the entire black bean mixture. Using your hands, form the mixture into 8 burger patties and place them on the prepared pan. *If the mixture is too wet to stay together, mix in gluten-free flour, a couple tablespoons at a time, until the mixture is sticky and holds together. Place the pan in the refrigerator chill for 30 minutes, this will allow the patties to set. In the meantime preheat the oven to 425°F.
To cook the burgers: Remove the pan from the refrigerator and place in the preheated oven. Bake on one side for 7 minutes, then turn the patties over and bake for 4 minutes more.
To freeze the burgers: Bake and cool them, then wrap in foil or freezer-safe wrap; unwrap the burgers and reheat them in the microwave, or place them on a parchment-lined pan and bake in a 425°F oven until hot, about 25 minutes.