Mexican Black Bean Buckwheat Burger

1 red or yellow bell pepper, ribs and seeds removed, diced

1 red onion, diced ( here's a tip )

1 large carrot, diced

4-5 cloves garlic, minced

Cold-pressed, virgin coconut oil

1/4 sunflower seeds, soaked

1 tbsp chia seed

2 dry chipotle peppers, remove seeds (unless you are a masochist and like breathing fire-like me sometimes)

2 tsp apple cider vinegar

2 tbsp fresh lime juice

1 tsp lime zest

1/4 cup 2 tbsp pure water

1 tbsp nutritional yeast

1 3/4 tsp fine ground sea salt

1/4 tsp fresh ground pepper

3/4 tsp ground cumin

1 1/4 tsp ground coriander

1 cup packed chopped purple kale (any kind is fine)

2 cups soaked and cooked black beans-a little over

1 cup hulled buckwheat groats, soaked and cooked-a little over

1 cup of dry ( here's how and why I recommend soaking )

1/2 cup cilantro leaves

Gluten-free flour of your choice (GF all-purpose, garbanzo, garbanzo/fava and almond flour work well)

Optional & Recommended Additions:

Creamy Ancho Chipotle Sauce

Gluten-free or sprouted slider buns for burgers

Steamed collard greens for a wrap

Mixed greens for a salad

Fresh sprouts

Fresh greens