Southwest Veggie Burger

Servings

· 2 cups black beans,, cooked, well drained

· 1 package WestSoy 5-Grain Tempeh

· 1⁄2 lime, juice of

· 1 clove garlic, cut in chunks

· 1⁄4 cup carrot, shredded

· 1⁄4 cup corn kernels

· 1⁄4 cup sweet onion, chopped

· 1⁄4 cup green bell pepper, cut in 1-inch chunks

· 1⁄4 cup celery, small pieces

· 1⁄4 cup Poblano pepper, roasted, peeled, cut into chunks

· 1 tablespoon golden flax meal

· 2 tablespoons loose chia gel ((1 cup of filtered water, 1-1/2 tablespoon chia seeds))

· Mrs. Dash Table Blend

· Paprika

· Onion Powder

· Garlic Powder

· Red Chili Powder

· Cumin

· Cilantro, dried

· Spicy Mrs. Dash

Place beans in a large bowl and mash with a pastry cutter. Don’t turn them into a paste, leave chunks in them for texture.

Place tempeh in food processor with lime juice and garlic. Pulse a few times to break apart.

Add veggies and pulse until everything is coarsely chopped to a texture you are happy with.

Mix the veggie/tempheh mixture into the beans. Add the spices and flax meal. The mixture should be pretty dry.

Add the chia gel and the olive oil. Mix well.

Form into 6 equal sized patties and place on a cookie sheet.

Place the cookie sheet in the freezer for at least 2 hours.

Sprayed a cast-iron griddle with non-stick spray and cooked the burgers on medium heat.