Thursday Recipe: Bean Burgers

I’m not a vegetarian but good grass-fed, organic meat is expensive! So I’ve started to explore getting protein in other ways like from beans and other legumes as well as seeds and nuts. I just recently (while I was writing this post) learned that legumes form a fuller protein when eaten with grain so I’m stoked that we ate them like an open-faced sandwich. These were really really good. They were a little crumbly (like most veggie burgers) but great on a half-bun and ever better over a salad the next day. I made a double batch so that’s what we’ll be having tonight for dinner too!

TheRealFoodDiet

I got the base for this recipe from this book. This was a written by a chiropractor at our company and is AMAZING.

Bean Burgers (makes 8 small patties)

Ingredients

2 cups (about 22 oz) Garbanzo Beans (chickpeas)

1 onion

splash of high heat oil (coconut is my favorite)

1/2 cup gluten-free bread crumbs (you can make your own from GF bread or just buy some)

6 cloves garlic, minced or pressed

1 Tbsp rosemary

2 Tbsp Tahini

juice of half a lime or lemon

dash of sea salt and pepper to taste

Instructions

photo 1

1. Thinly slice the onions and saute until soft and beginning to caramelize. Season with salt and pepper, then place in a large mixing bowl.

2. Blend or food process garbanzo beans, tahini, garlic, and lime/lemon juice until smooth. Add to bean mixture.

photo 2

 

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3. Add all remaining ingredients and combine thoroughly. Use your hands to roll form into balls about the size of a baseball (love using my hands in cooking!). Use a bit of plastic wrap to cleanly and neatly form them into patties.

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4. Heat a little more oil and cook burgers until heated. Serve on top of half a gluten-free bun topped with dijon mustard and ketchup with a side of steamed veggies or salad.

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Enjoy!

Does anyone have any big events they need to cook for this month? What do you want me to cook?

 

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