Two all-bean patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun: Gluten-Free.
2 cups cooked black beans, drained
1/4 cup tapioca flour (finely ground)
1/4 cup potato flour (not potato starch)
1/4 cup garbanzo (chic pea) flour
2 teaspoon parsley
1 teaspoon granulated garlic
1/2 teaspoon cumin
1/2 teaspoon chili powder (ground red pepper chili flakes.)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon paprika
1/4 teaspoon rosemary
1 tablespoon Bragg’s Liquid Aminos or Wheat-free tamari (OPTIONAL – I don’t add salt to most of my recipes, a personal preference)
Put beans in blender, alternate pulsing and stirring until it becomes a smooth paste. It’s okay if there are a few pieces that aren’t blended. In a medium size bowl mix together flours and spices. Spoon in beans. Knead with hands into a smooth dough. Form 4 patties.
OPTION 1: Cook on a lightly oiled grill pan, heavy skillet or on the barbecue for about 7 minutes per side until lightly browned.
OPTION 2: Burgers can be baked and frozen to use another time. Bake burgers on a cookie sheet for 7 minutes, flip and bake on the other side for 7 minutes. Let cool. Store in the refrigerator or freeze. These burger can be cooked later on the barbecue or grill, basted with your favorite barbecue sauce.