30 minute THURSDAYS ARE BACK! Are you excited?!
I’m sitting in a cute little juice shop writing this post. The walls are white and the menu is a multi-colored rainbow. It really screams millennial, you know? They even have a smoothie bowl called the ‘Fruity Pebbowl’. It has something called blue magik in it.
WHAT THE HELL IS BLUE MAGIK?! Sounds cool, but honestly, what is it? Hold on a second while I go ask.
Okay, apparently it’s spirulina aka or a natural algae powder. I order it because I’m down for anything with funky names and cool sounding flavors. They also told me it will taste like a bowl of fruity pebbles. I’m even more excited now because fruity pebbles were my JAM back in the year of Y2K. Don’t act like you don’t remember that year: it was everyone thought their clocks and computers would stop working forever.
Little did we know that years later we’d be drinking blue magik bowls and chugging unicorn drinks. The 2000’s have been fun, no?
Anywhoo. Let’s move on to veggie burgers! There’s no ‘magik’ in these vegan black bean burgers, but they do taste quite magical with a homemade garlic tahini sauce and creamy avocado on top. Best of all, these freeze extremely well, which makes them excellent for meal prep.
WHAT TO PAIR THE BURGERS WITH:
I hope you get a chance to make these magiKcal burgers. You can choose to put them on buns or wrap them in lettuce wraps, or simply enjoy as is. NOM NOM NOM.
See how to make the vegan black bean burgers:
Other veggie burgers you might like:
Vegan Black Bean Burgers with Tahini Garlic Cream
- For the burger:
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 tsp olive oil
- 1/2 red onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1 (15 oz) can black beans
- 1/4 -1/3 cup oat flour, gluten free if desired.
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chilli powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- Freshly ground black pepper
- Garlic Tahini Sauce:
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 tablespoon fresh lemon juice
- 2-3 tablespoons warm water, to thin
- ⅛ teaspoon salt
- For serving (optional and not included in nutrition):
- 4 sprouted/whole grain or gluten free buns
- 1 avocado, sliced
- Slices of red onion
- Tomato slices
Mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.
Place a large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic and carrot; saute for 5 minutes or until onions are translucent and carrots begin to soften a bit.
Transfer to a large bowl and stir in the spices: cumin, garlic powder, chili powder, paprika, salt and pepper.
Using a food processor or high powered blender, blend black beans until well blended and just a few bean chunks remain.
Transfer to the bowl with the veggies and then stir in the flax egg and the oat flour. Taste, adjust seasonings and add additional salt and pepper if necessary.
Divide mixture into 4 patties. Put on a plate and cover with plastic wrap, place in the fridge for 10-15 minutes.
While the burgers are in the fridge firming up, make the garlic tahini sauce by mixing together the following in a small bowl: tahini, garlic, lemon juice, water and salt.
After 30 minutes, place a large skillet pan over medium heat and generously spray the pan with nonstick cooking spray. Add the patties and cook 4-5 minutes on each side, or until golden brown and heated through.
Place on buns with tomato, avocado, red onion and tahini sauce. Serve with sweet potato fries or a salad. Makes 4 burgers.
If you make these, be sure to tag #ambitiouskitchen on Instagram or leave a comment below letting me know how you liked them!