I wish I took a picture of the bean burgers I made for dinner tonight. They were… spectacular.
We’ve recently entered a new chapter in our #vegan lives… we’re going to attempt to go gluten-free for the next 30 days (at which point we’ll see where it goes).
So. Needed to make something good tonight – that was easy but satisfying.
I try to steer clear of the heat-em-up foods… pre-made processed junk and such.
But burgers sounded good. If only I could make them like they do in the better restaurants.
Why didn’t someone tell me they were so easy and wonderful?
Oh well, here’s what I did. Total time: about 25 minutes including chopping, mashing, cooking, and plating.
INGREDIENTS
Olive oil – just a dab
Peppers (several sweet and not hot to mild hot peppers, diced)
1 carrot, diced
1/2 onion, diced
4 cloves garlic, diced
Pink himalayan salt
2 teaspoons basil
Fresh ground black pepper
1/2 pint organic white mushrooms, diced
Braggs Liquid Amino Acids
1 can organic kidney beans (only ingredients: beans, water, salt) Drained and rinsed.
White Rice Flour (enough to bind the ingredients together, start with 1 tablespoon)
1 avocado for garnish
Bun if desired (gluten free works great – especially if you toast it!)
PREPARATION:
Pretty simple.
Sauté the peppers, carrot, onion, garlic, spices in a little olive oil until they begin to get soft.
Add the mushrooms and Braggs, continue to sauté for 1-2 minutes more (you’ll know). Set aside.
Using a potato masher, mash the beans to within an inch of their life. Okay, not that much. But mash them until they are pretty much not recognizable as beans. Except in a Dali painting.
Add the sauté mixture to the mashed beans… along with the white rice flour, and mash some more, mixing carefully. If it’s too dry to make a ball, add some water. If it’s too wet, add more flour just a bit at a time. If they mixture is holding well… make a ball then form a patty. Then make another ball. Form another patty.
Heat up a pan… medium high… spray with organic olive oil spray first… then add the burgers.
THIS IS IMPORTANT: Let them cook through. Don’t flip them for at least 5-7 minutes. When they’re cooked through… flip and cook another 2-3 minutes.
Serve and enjoy!
Parting thoughts…
Would be GREAT with sautéed mushrooms and onions.
Nice toasted or grilled bread is awesome. And a slice of melted tofutti cheeze.
Avocado… bet you thought I forgot… makes it that much more wonderful. Cover with avocado slices when assembling with the bread or bun.