In New York, we often forget that summer is real. May arrives with possible snows and June greets us with temperatures in the 50s. Through hunched backs and pale skin, we wonder “will it end?” It’s as if we are all stuck in an intoxication that is too strong or that lasts too long. As if we have gotten a little too stoned and our heart rate is beginning to race because there may not be an end in sight. Then suddenly, it happens. The sobering cold is turned up and flower buds begin to show. We strip ourselves of the cottons that keep our skin warm and rejuvenation succeeds us. The city becomes a living and breathing mechanism. The tipsy evening sun allots the perfect time for a get together.
Gluten Free Baked Black Bean Burgers
- 1 tbs jalapeno juice
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 tbs cumin
- 1 tbs nutritional yeast
- 1 can of black beans
- 2 sweet potatoes
- 1 clove garlic
- 1/2 large red onion, chopped
- 3/4 c hot cereal mix (I used a gluten free mix)
- 1 tbs chopped pickled jalapeno
- Preheat the oven to 350F.
- Chop up sweet potatoes to desired chunks and pour into a pot.
- Fill pot with water and bring to a boil.
- Once soft enough to pierce the sweet potatoes with a fork, strain water and mash in a large bowl.
- In the same bowl as the mash, add in your chopped onion, GF cereal mix, jalapeno, jalapeno juice, garlic, and spices.
- Once mixed, drain your beans of juice, rinse with water, and add into your mixing bowl.
- Mash beans into mixture.
- Once well incorporated, make mixture into patties.
- Lay your burgers onto a well greased cooking sheet and pop them in the oven for about 30 minutes. (If you want to speed up the process you can also fry them)
- Serve on a bun with avocado and some of my cilantro slaw.