Andy Hay's Black Bean Burgers

Ingredients:

BLACK BEAN BURGERS

• 1 canblack beans, drained and rinsed
• 2 clovesgarlic, minced
• 1chipotle pepper, chopped + 1 tbsp adobo sauce from can
• 2 tbspchopped red onion
• ¼ cupdiced red pepper or shredded carrot
• zest of 1 lime
• 1 tbspgarlic powder
• ½ tbspchilli powder
• 1 tbspsmoked paprika
• 1egg
• ½ cupchopped cilantro
• ¼ cupsliced green onions
• 2 tbsprice flour (any flour works)

CHIPOTLE MAYO

• 1 cupstore bought mayo
• 2 cannedchipotle peppers, diced
• juice of half a lime
• ½ cupchopped cilantro
• 1 clovegarlic, minced
• 1 pinchsalt

ADD ONS

• 4burger buns
• sliced tomatoes
• sliced red onions
• boston lettuce

Directions:

1. This is one of my favourite things to eat. I'm Excited for you! First things first – add the black beans into a bowl and mash with a fork. You don't want to over mash and turn this into a paste, so don't worry if there are full black beans, that adds texture.
2. Next, add in the garlic, onion, red peppers, lime zest, spices, egg, cilantro, green onions, and rice flour. Mix together and then form into burgers. I like to use a circle ring mold, but hand-formed patties work great too. Place in the fridge for 10 minutes to allow to cool slightly.
3. While the burgers are chilling in the fridge, let's kick on to the chipotle mayo. Grab a bowl and toss together the mayo, chipotle peppers, lime juice, cilantro, garlic, and salt. Mix and set aside. This stuff is CRAZY good and will keep in the fridge for 10 days.
4. Place a lightly oiled pan over medium-high heat and when hot place the burgers onto the pan. Sear both sides of the burger until brown and crispy, about 6-7 mins per side.
5. Now it's time to build the burger and enjoy!!!

FRIES

Ingredients:

• 4 Russet Potatoes (cut into wedges) 
• ½ cup Olive Oil 
• ½ Water 
• 2 tbsp Rice Flour 
• 1 ½ tsp Kosher Salt 
• 2 tsp Garlic Powder 
• 1 tsp Smoked Paprika 
• 1 tsp Chili Powder
• 1 tsp Cornmeal (optional) 
  
  Directions:

1. Preheat the oven to 425 F.
2. Into a large mixing bowl add 4 russet potatoes cut into wedges. 
   
3. Into a smaller bowl, combine ½ olive oil, ½ water, 2 tbsp rice flour, 1 ½ tsp kosher salt, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chili powder and 1 tap cornmeal. Mix well and pour over your potatoes. 
   
4. Pour your potatoes onto a pan and roast for 35 min and then flip for another 15