Curry Pumpkin Black Bea Burgers

by Stacey Amagrande

vegan, gluten free, delicious and easy

Category
Yields1 Serving
 1 cup pumpkin puree’
 1 cup black beans, ( rinsed if canned)
 3 tbsp crunchy almond butter
 1 tsp salt
 1 tbsp curry powder
 Pinch cayenne pepper
 ½ tsp orange zest
 2 tbsp coconut flour plus extra for dusting
 1 tbsp green onion, minced
 Coconut oil for frying
1

Combine all ingredients except additional flour and coconut oil

2

Form patties (any size you want) and heat the coconut oil in a large frying pan over medium heat;

3

Dust the patties in remaining coconut flour and shake off excess flour, mixture will be gooey!

4

Once oil is hot cook patties for 3-4 min per side till golden brown. I like to top these gems with ripe diced avocado and tomato for a vegan treat! Enjoy!

Ingredients

 1 cup pumpkin puree’
 1 cup black beans, ( rinsed if canned)
 3 tbsp crunchy almond butter
 1 tsp salt
 1 tbsp curry powder
 Pinch cayenne pepper
 ½ tsp orange zest
 2 tbsp coconut flour plus extra for dusting
 1 tbsp green onion, minced
 Coconut oil for frying

Directions

1

Combine all ingredients except additional flour and coconut oil

2

Form patties (any size you want) and heat the coconut oil in a large frying pan over medium heat;

3

Dust the patties in remaining coconut flour and shake off excess flour, mixture will be gooey!

4

Once oil is hot cook patties for 3-4 min per side till golden brown. I like to top these gems with ripe diced avocado and tomato for a vegan treat! Enjoy!

Curry Pumpkin Black Bea Burgers
IngredientsDirections