I would call them veggie burgers, but that's not really the main component. The main component of these burgers was beans. I found this recipe a while back on Buff Chickpea that looked interesting and I had been wanting to give it a go. I don't know about you, but I like a non-meat burger every now and then. That is not to say that I would rather have one over a real, juicy, thick, cheesy medium-rare beef burger. That would actually be a down right lie. I would eat bacon cheeseburgers everyday if they wouldn't cause a slow, ugly death. But actually, a bean/veggie burger is a whole different ball game. They aren't really a substitute for a meaty burger, they are just...a veggies-and-beans-in-the-shape-of-a-burger sandwich, if you will. I like to think of the "burger" section on a restaurant menu as the section that you should only eat sporadically. But this...
...this is actually a scrumptious little patty of beans and veggies. Which means that you probably COULD eat this everyday. So if you are trying to convince someone of the macho, red-meat-eating, male species to eat this Bean Burger, you can explain to them that it's true, it's not a burger, but it's awfully delicious!
Bean Burgers adapted from Buff Chickpea
1/2 cup white soy beans, drained and rinsed
1/2 cup white kidney beans, drained and rinsed
2 large eggs
1 medium apple, diced (I used a Gala)
6-8 baby carrots
1/2 tablespoon red curry powder
1/2 teaspoon salt
1/2 cup cauliflower
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1/2 cup chopped raw kale
1/2 cup onion, chopped
1/2 teaspoon ginger
1/2 cup whole-grain bread crumbs
1/4 cup ground flax seed
1 tablespoon extra-virgin olive oil or cooking spray
There are numerous ways to make veggie burgers. I used soy beans and white kidney beans because they were what I had available. However, a better option would be chickpeas. They aren't as soft and would made a chunkier blend. Also, instead of cauliflower, you can use cabbage. I had cauliflower that was about to go bad, so I used it. Honestly, these burgers can really be made with anything. If you have some produce thats about to go bad, don't waste it, blend it all up with some beans. One of my favorite additions to these burgers are the apples. They add a touch of sweetness.
1. Boil carrots for a few minutes. You do not want them too soft, but just a bit so that they blend more easily. Do not blend until mixture is smooth.
2. Add the beans and blend. Again, do not blend until smooth.
3. Add the eggs and blend.
4. Add the cilantro, parsley, apples, and the cauliflower and blend. And again (I have become repetitive!), do not blend until smooth.
5. Put chopped onion and kale into mixing bowl. (I do suppose you could have added the kale to the blender, but apparently I like the extra steps that include chopping.) Pour blended mixture into bowl and mix together. Add the bread crumbs and flax seed. Let sit a minute to soak up the blended mixture. You may need more bread crumbs to help hold the mixture together.
6. Scoop out golf ball sized patties and place on a greased baking sheet.
7. Spray a pan with olive oil cooking spray (or just use olive oil) and place 2-3 patties on the pan.
8. Cook the burgers until they brown on each side.
9. Place on baking rack to cool.
The best thing about these burgers is that you can freeze them. I made 8 burgers. I froze 4 of them and had the rest for that week to take to work for lunch or for a quick dinner.
Different options for toppings:
- lettuce, Tomato, and avocado
- hummus, tomato, and Garlicky Kale
- sauteed onions and mushrooms
- arugula and dijon mustard
- apple slices and cheddar cheese, bleu cheese, or goat cheese
- Tahini and onion slices