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WET INGREDIENTS:

1-2 cloves garlic, minced
chopped onion (~1/4 to 1/3 cup)
chopped red pepper (~1/4 to 1/3 cup)
1- 15 oz can organic Cannellini (white kidney) beans, rinsed & drained
1 T tahini
1 T balsamic vinegar
1 t capers

DRY INGREDIENTS:

1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash garlic powder
dash salt
1/8 t crushed red pepper flakes
1/4 t fennel (crushed with mortar & pestle)
1 t dried basil
1 t Italian seasoning blend
1 T nutritional yeast

ASSEMBLY:

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

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Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

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Serve these burgers with a dollop of spaghetti sauce.  If you want to dress it up more, add vegan cheese, kalamata olives, and fresh basil.

THANK YOU for not eating animals.

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