These grillable and substantial burgers are very versatile, and after you have made them once you can customize the recipe to suit your taste. Add different spices, different flours, try different beans, add other veggies. The possibilities are endless! These burgers can easily be made gluten-free! Makes about ten burgers that freeze very well.
In the farmstand: dried kidney beans, onion, carrot, salsa
Ingredients
- 1/2 lb dried kidney beans soaked overnight and then cooked until very soft and then mashed
- 1/2 c onion chopped
- 1 carrot steamed and mashed
- 1/8 c salsa
- 1 c bread crumbs or use cornmeal to make gluten-free
- 1/2 c flour (whole wheat, brown rice, etc)
- salt and pepper to taste
Instructions
Soak the kidney beans over night, or a little longer if you like to sprout your beans. Drain the soaking water and add them to a pot with fresh water to cover. You can either boil them or cook them in hot but not boiling water until tender.
Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is dry. Form into balls and smash into patties. You can then freeze the ones you are not going to eat right then in a single layer on a baking sheet covered with parchment or wax paper. Once they are frozen you can put them into a container.
The best way to cook the burgers is on a grill or griddle. Next best is in a skillet with oil or butter, and covered with a lid. You can also bake it in the oven at 450 degrees for 15 to 20 minutes.
[ Posted in Entrée | Tagged gluten-free, grilled, quick & easy, vegan ]
