Kidney Bean Burger
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
optional: fennel diced
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).
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 :)