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!
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)
2 cups (about 22 oz) Garbanzo Beans (chickpeas)
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
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.
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.
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.
Does anyone have any big events they need to cook for this month? What do you want me to cook?