Balsamic & Ricotta Burger

This Balsamic & Ricotta burger made with leftover almond pulp is bursting with mouth-watering flavor. Add your favorite toppings, including our Almond Cow Ricotta Cheese and Grilled Peach Balsamic Reduction, and enjoy!

Total Time: 45 minutes
Servings: 3 patties

Ingredients

1 can black beans, drained and patted dry
2 tbsp extra virgin olive oil
⅓ cup bell pepper, finely chopped
½ cup onion, finely chopped
2 garlic cloves, minced
1 tsp cumin
½ tsp chili flakes
¼ tsp smoked paprika
½ cup oat flour
½ batch almond pulp, dried* (from almond milk)
⅓ cup Almond Cow Ricotta Cheese
1 tbsp vegan Worcestershire sauce
2 tbsp BBQ sauce
pinch salt and pepper

Note: *To dry almond pulp, make sure to squeeze the pulp through a nut milk bag or something similar to dry it out as much as possible.

Directions

Preheat oven to 350°F. Spread beans evenly onto a lined baking sheet and bake for about 10 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft (approx. 5 minutes). When finished, remove as much of the moisture as you can.
Transfer to a food processor along with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, oat flour, Almond Cow ricotta cheese, Worcestershire sauce, BBQ sauce, salt, and pepper). Pulse everything together, then add the black beans. Pulse the mixture, leaving some larger chunks of beans.
When ready, form into patties.
Cook patties on grill or sauté pan for about 5-8 minutes on each side.
Serve with your favorite toppings, including extra Almond Cow Ricotta Cheese and our Grilled Peach Balsamic Reduction!