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For the Burger
- 1 cup cooked black beans
- 3/4 cup cooked quinoa
- 1 medium sweet potato, boiled
- 1 tablespoon white miso
- 1 tablespoon tahini
- 1/8 cup raw sunflower seeds
- Sea salt and black pepper, To Taste
- Oil, for cooking
For the Spicy Cashew Cream
- 1/2 cup cashews, soaked in water for at least 1 hour and drained
- Hot sauce, To Taste
- 1 teaspoon rice vinegar
- Gluten free burger buns
- Red onion, thinly sliced
- Avocado, sliced
To make the burgers: Pulse all ingredients in a food processor. Form into 4 patties. Heat oil in a nonstick skillet and sear patties for about 3 minutes per side.
To make cashew cream: Blend cashews with fresh water, adding slowly to achieve desired consistency. Add salt and pepper to taste and stir in a small splash of rice vinegar and hot sauce.
Assemble burgers on buns with the sauce and desired toppings.