Rated: 5 carrots, cooked
Yields 8 burgers
1 1/2 c dried black beans, rinsed thoroughly
2 c chopped onions
1 t chipotle chile powder
3 bay leaves
2 t Himalayan salt
white or black pepper
1 1/2 c brown rice cooked
3 cups water
1 T olive oil or more as needed
1 c raw pumpkin seeds
1 T smoked paprika
1 red onion and avocado
Soak beans for 6 hours or overnight in the refrigerator. Drain and rinse.
Place beans, onions, chipotle powder, bay leaves, 1 t of salt and pepper in large saucepan. Add water to cover and bring to a boil. Decrease the heat, cover and simmer until the beans are tender, about 2 hours. Do not let cook dry. Drain beans, reserving the liquid. Discard the bay leaves.
Cook rice as directed on package.
Heat olive oil in saucepan over medium heat. Add pumpkin seeds, paprika, salt and pepper. Cook the pumpkin seeds, stirring and shaking the pan until they are lightly toasted, 3 to 5 minutes. Set aside to cool.
Combine rice, beans, and pumpkin seeds in a large bowl. Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. Return the mixture to the bowl, mix everything together, and form patties.
Pan fry or bake. To bake, preheat oven to 350 degrees. Brush a baking sheet with olive oil and put the burgers on it. Brush burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking.