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Black Bean Burgers with Coconut Chia Aioli

Cooking Time:

1 hour 30 minutes


4-6 servings

About the Recipe

The weather is heating up so your digestion is getting hotter, hungrier, and has been calling to you for MORE FOOD. Summer is Pitta aggravation season, thus, we need food that is cooling and satisfying. When I think of Summer, I think of BURGERS.

A burger has the density that Pittas need to satisfy their digestion and mind. But, NOT a red meat burger (red meat is hot and oily, THE OPPOSITE of what you need right now), a bean burger is much better. Pittas typically react very well with beans. They do best with the sweet, bitter, and astringent taste. Black beans are both sweet and astringent. They can be difficult to digest for some, but if you cook your black beans with turmeric and cumin, you are much less likely to experience gas and bloating. Plus, you have a higher likelihood of digesting black beans in the summer than you do any other season, because digestion is stronger, ITS PITTA SEASON!

These burgers need a sauce - so we use a cooling coconut aoli. No need for mayo which can be sour and promote acidity, aggravating Pitta. Coconut is a cooling demulcent - soothing inflamed mucus membranes and giving your taste buds a dance when combined with lime and black beans. Enjoy!

Optional additional toppings:

Vata - good quality cheese, tomato, lettuce, pickles, avocado, sprouted grain or sourdough bun
Pitta - fresh mozzarella, lettuce, spinach, kale, cucumber, avocado, sprouted grain bun or lettuce bun
Kapha - sprouts, fresh onions, chopped onions, lettuce, spinach, kale, sliced radish, cucumber, mustard, lettuce bun


1 cup black beans (soaked overnight)

1 tsp dried oregano

1 tsp cumin seeds, freshly ground into a powder

1/4 tsp turmeric powder

1/4 tsp asafoetida powder

2 bay leaves

4 cups veggie broth

Salt and pepper to taste

1/4 cup flour (a gluten free flour blend or sprouted spelt flour)

1/4 cup gluten free bread crumbs

1 tbsp of ghee for cooking

Coconut chia seed aioli for serving

Coconut Chia seed aioli

3/4 cup coconut milk, full fat

1 tbsp chia seeds, ground

1 tsp olive oil

Juice of 1/2 of lime, add more to taste

3 finger pinch asafoetida powder

Salt and pepper to taste


  1. After beans have been soaked, drain and rinse them. Add to a large pot with cumin, turmeric, oregano, bay leaves and veggie broth.

  2. Bring to boil, cover and reduce to a simmer for 1 hour or until beans are soft.

  3. While that is cooking, make the coconut chia aioli by whisking together all the ingredients for the aioli in a small bowl. Once made, store in the fridge until ready to serve.

  4. Mash the cooked beans lightly with a potato masher.

  5. Add the cooked black beans to a mixing bowl with the flour and bread crumbs, adjusting the salt, pepper and other spices to taste.

  6. Form into 4-6 patties using your hands. Adjusting the amount of mixture per patty to desired thickness.

  7. Heat ghee in medium saucepan over medium heat. Add the patties and heat in the ghee for 5-7minutes on each side or until browned.

  8. Top with the chia seed coconut aioli and any of your favorite burger toppings (listed above). Enjoy!

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