Black Bean Veggie Burgers
- 1 can black beans, well drained
- ½ cup quinoa, cooked
- 1 carrot, grated
- 2 small potatoes, grated
- ½ cup corn, cooked
- 2 inch section leek, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon cumin, ground
- ½ teaspoon paprika
- Dash or two cayenne pepper
- Salt and pepper, to taste
- 1–2 scoops Warrior Blend protein, natural flavor
- Olive oil
Separate out about a third of the black beans and lightly mash them with a fork. Combine all ingredients, except protein powder and oil, and mix well. Slowly add protein powder while continuing to mix ingredients. The protein will counterbalance the moisture. You want it to still be somewhat sticky, but not too moist or too dry. Add more Warrior Blend if it is still too wet to make into patties. Roll mixture into a ball and flatten to make patties. In a hot non-stick frying pan (ceramic is better than a chemical coating), heat a small amount of oil. Fry the patties, flipping occasionally, until cooked through with a nice brown coloring on both sides. Should be about 3 minutes each side. Makes 8-10 patties.
Optional: add avocado to the mix for some healthy fats, use ground chia meal to help draw out moisture, or give it an extra kick with some chopped chili peppers.
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