Kidney Bean Burger

Ingredients

 

4 cups kidney beans (soaked and cooked, or out of a can)

1 red onion, diced

4-5 cloves garlic, minced

2-3 small broccoli heads, dice stems and florets separately

2 tsp smokey paprika

1 tsp cumin

1/4 tsp cayenne pepper

1/2 tsp ginger

sea salt

black pepper

olive oil

optional: fennel diced

 

 

Directions

 

Preheat oven to 400 degrees F.

 

In a saute pan over medium heat, add a drizzle of oil, the spices, a splash of water, the onions, and broccoli stems.  Cook for 2-3 minutes or until the onions become tansluscent and the broccoli stems just start to become bright green.  Add the fennel and cook another 1-2 minutes.  Add the broccoli florets and another dash of water.  Cook until the florets just turn bright green.  Stir in the garlic and remove pan from heat.  Let cool a few minutes.

 

To the food processor, add the kidney beans and another drizzle of oil.  Add the contents of the pan and blend, pulse, or combine until you have a fairly smooth consistency (add tiny bits of oil if mixture is too sticky or not mixing).  The consistency should be a little bit chunkier than hummus.

 

Drizzle oil on a baking sheet, or line with parchment paper.  Form patties to a desired size and place on baking sheet.  Place in oven and cook for 20-30 minutes in the middle of the oven (not too close to the top or bottom of the oven).

 

 

Serving Suggestions

 

I enjoyed my kidney bean burgers over beds of red leaf romaine lettuce and bibb lettuce with ruby sauerkraut and avocado slices.

 

Alternatively find your favorite bun - Flour City Bread makes delicious buns - and top with fresh onion, tomato, lettuce, pickles, mustard, or all your favorite "burger" toppings :)

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Since 2016