Burguer de Frijoles Negros

Burguer de Frijoles Negros is a deliciously satisfying vegan burger made with black beans and spices, offering a rich flavor that embodies the essence of Spanish cuisine. It is served on a toasted bun with fresh toppings, making it a perfect meal for any time of day.

Ingredients

• Black beans - 200 grams (cooked and drained)
• Cooked quinoa - 50 grams
• Red bell pepper - 1 (finely chopped)
• Garlic - 2 cloves (minced)
• Onion - 1 small (finely chopped)
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Flour - 30 grams (for binding)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Avocado - 1 (sliced)
• Lettuce - 2 leaves
• Tomato - 1 (sliced)
• Vegan mayonnaise - 2 tablespoons

Steps

1. In a large bowl, mash the cooked black beans with a fork until they are mostly smooth but still have some texture.
2. Add the cooked quinoa, chopped red bell pepper, minced garlic, chopped onion, cumin, smoked paprika, olive oil, flour, salt, and black pepper to the bowl.
3. Mix all the ingredients together until well combined. If the mixture is too wet, add a little more flour to help bind it.
4. Form the mixture into two equal burger patties.
5. Heat a non-stick skillet over medium heat and add a little olive oil. Once hot, cook the patties for about 5-7 minutes on each side until they are golden brown and heated through.
6. While the burgers are cooking, toast the burger buns in the skillet for 1-2 minutes until golden.
7. Assemble the burgers by spreading vegan mayonnaise on the bottom half of each bun, placing the patty on top, and adding lettuce, tomato, and avocado slices.
8. Top with the other half of the bun and serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals, particularly from the vegetables, supporting overall well-being.

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