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santa fe citrus cashew burgers

Food Processor
Big Mixing Bowl
Oven and baking tray

Gluten free and soy free 
*  1 cup...toasted cashews (or non-toasted if you prefer)
*  3/4 cup cooked anasazi beans (or pinto beans if you do not have anasazi)
*  2 TBL no-salt lemon pepper (I used Mrs. Dash)
*  2 TBL no-salt lime fiesta by Mrs. Dash (if you do not have this substitute 1 TBL ground cumin, and 1 TBL ground red chili pepper, 2 TBL of lime juice)
*  1 TBL gluten free corn bread mix (make sure its vegan, I used Bob's Red Mill, if you do not have corn bread mix, use corn flour or corn mesa)
*  1 garlic clove
*  1/4 of a small red onion
*  1 TBL molasses
*  to taste, agave nectar
*  to taste, salt
This mixture is easy to work with and form patties
*  2 TBL olive oil
*  1/4 cup washed fresh cilantro
*  as needed, water to moisturize

Method...Preheat oven to 350 degrees

  • Save a few beans and cashews if you want a rough bite, crunchy burger
  • Combine cashews, beans, spices, molasses, olive oil, garlic and corn mix until thoroughly pulsed and combined (you may have to lift up the bottom of the mixture to have an even combination)...add water, a little at a time, if the mix is too dry.  This should stick together nicely, and form patties.
  • Taste to make sure the sweetness and salt is okay.
  • Add the onion and cilantro and any beans and cashews you might have left over and pulse until you like the consistency.
  • Form patties and place on oiled baking tray, bake around 15 minutes or so, flip and bake another 15-20 minutes.  You can broil the patties for the last 5 or 10 minutes to get a nice grilled brown and crunch.
  • Place in buns, or tortillas and top with lettuce, pico de gallo (or salsa), vegan cheese.  You can also crumble up and use as taco or enchillada filling.

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