Recipe courtesy of Don Fawcett, Head Chef, The Phoenix Ale Brewery Central Kitchen
Image courtesy of The Phoenix Ale Brewery Central Kitchen
Serve Dad something hearty and healthy this Father’s Day with these vegan black bean burgers from the new Phoenix Ale Brewery Central Kitchen in Phoenix!
INGREDIENTS:
1/4 cup red pepper, minced
1/4 cup green pepper, minced
1/4 cup red onion, minced
2 Tbsp garlic, minced
1 Tbsp olive oil
2 Tbsp tomato paste
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder Pinch of cayenne pepper
1 Tbsp kosher salt
1/4 cup fresh lime juice
1 cup water
2 cups textured vegetable protein (TVP)
15 oz. canned black beans, drained
15 oz. canned garbanzo beans, drained
1/2 cup rolled oats
1/4 cup pepitas, ground
DIRECTIONS:
1. In a food processor, add the red pepper, green pepper, red onion and garlic, and pulse until finely minced, or mince by hand.
2. Empty the minced vegetables into a sauce pot with the olive oil and cook over medium heat for 10 minutes, until aromatic.
3. Add tomato paste and cook for an additional three minutes.
4. Add the chili powder, cumin, garlic powder, cayenne pepper, salt, lime juice and water, and bring to a simmer, then remove from heat. Pour this mixture over the TVP and let stand for 10 minutes.
5. Using the back of a spoon, mash the black beans and garbanzo beans into a coarse paste and place on top of the TVP mixture. Add the oats and ground pepitas on top.
6. Sprinkle with salt, mix together with hands until well incorporated, and form into 12 patties.
7. Refrigerate patties for at least 15 minutes. Then, in a sauté pan with light olive oil, pan fry patties on each side (about four minutes per side) until lightly crispy.
8. Remove from heat. Add a bun, if desired, and top with fresh veggies and sauces of your choice. (Fresh avocado and chipotle mayo pictured). Patties can also be stored and frozen in air-tight bags for up to three months.
Makes 12 patties
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