Verse Of the Day

Tuesday, May 14, 2013

Quick Bean Burger

Ciao everyone!

I am very exited to share this recipe with you for three reasons:

1) It's incredibly simple.
2) It's incredibly delicious.
3) It's incredibly healthy.

That's exiting:)

Plus, and possibly most exiting of all, my whole family looooved them as much as I did! Which is always a great thing!!!!!!

Another cool thing about this recipe is you can literally use any bean you have stuck in your pantry for the burger. The recipe is almost fool proof, really. And you can also play with the spices to make whatever crazy flavor combo you enjoy most:)

The first time I made this recipe, it was a single serving. The second time I altered it, and made 5. I included both measurements, with the spices of the 5 burger recipe as it was when the family loved them.


 Quick Bean Burger
Family style (makes 5)- 
2 1/2 cups beans, rinsed and drained
5 tablespoons tomato paste (almost a 1/3 cup)
Black pepper
Garlic Powder
Onion Powder
Squirt of spicy mustard
Splash of worcestershire

Single serve (makes 1)-
1/2 cup beans, rinsed and drained
1 tablespoon tomato paste
Spices of your preference

Directions (for both recipes):
1) Combine all ingredients in a food processor and pulse until you have a chunky batter like consistency.
2) Decide if you like the spices or want to add more while your pan heats up on the stove to medium heat.
3) Spray pan with non stick spray; form patty(ies); cook for 5-7 minutes on each side. For a more charred look/flavor, cook for another 5 minutes on the first side once both sides have been cooked (so, you'd flip the patty(ies) twice.
4) Serve with your favorite variety of bun/bread/wrap, and top with your favorite burger toppings!

Ciao for nowwww

P.S. This recipe can also be a pretty awesome base for a delicious vegan parmesan:) Just throw it in a bowl with some sauce, sprinkle vegan cheese over the top, and microwave for 30 seconds or stick it in the oven for a few minutes!

P.P.S... ever wonder what to do with that whole leftover can of tomato paste after you use a little for your recipe? Measure out tablespoons of it and place on a sheet of wax paper. Freeze. Once frozen, pop them into a ziploc baggy to keep for about a month or two. Easy and useful:)

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