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Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…
- Basic White Bean & Seed Burgers
- Curry Patties
For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.
Here are my 3 previous gluten free burger recipes. If you want to make these NSNG, then just make the same substitution…
- Carrot Sunflower Bean Burgers (GF)
- Italian Cannellini Bean Burgers (GF)
- Bird-Friendly White Bean Burgers (GF)
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Basic White Bean & Seed Burger Ingredients
BASIC WHITE BEAN & SEED BURGERS
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco
Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
1. Use a food processor to grind the seeds into a powder.
2. Combine the ground seeds and dry spices in a large mixing bowl.
3. Use the same food processor to puree the beans, vegetables and wet ingredients.
4. Add the wet puree to the mixing bowl and stir.
5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.
Divide the burger batter into 6 portions.
6. Spoon out each portion onto a large piece of parchment paper.
Drop burger batter portions onto a large piece of parchment paper.
7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!
Flatten and form the 6 patties.
8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.
9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.
This one was cooked in Villa Cappelli olive oil.
10. Serve. Have fun with your food!
Burger Man
11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.
Storage method for freezing the patties.
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Curry Patty Ingredients
CURRY PATTIES
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice
Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.
Bird-Friendly White Bean Burger (GF) with barbecue sauce.
Well, this is #3 in my bean burger series. When I discover a formula that works, I go with it!
Burger #1 had a Mexican flavor. Burger #2 had an Italian quality.
Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)
In December 2008, I was newly vegan but the rest of my family was still eating animals. My niece was 4 years old. While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven. A few hours later, my little niece sat down to eat and said,
“But mommy, I don’t want to eat a bird.”
I’ll never forget that. Fortunately, that was the last turkey that my niece had to eat. My family no longer cooks birds. We have Vegan Holiday Meals.
Here is a savory burger that you can enjoy without causing chickens and turkeys to die.
I’d like to stop seeing the chicken trucks regularly, when I drive to work.
Bird-Friendly White Bean Burgers (GF)
WET INGREDIENTS
2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)
DRY INGREDIENTS
1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH: dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH: ground *rosemary, celery salt & black pepper
dash garlic powder
(*I grind dried rosemary to a fine powder using a coffee grinder)
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 or 4 portions. You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.
The burger dough will be very sticky and soft- don’t panic! Create 4 patties (see the other burger recipes for pictures of this phase). If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.
Refrigerate the patties on parchment 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!
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.
Try these with some barbecue sauce or mushroom gravy.
Thank YOU for caring about birds of all kinds.
Kauai Chicken – May 8, 2011
Freeheel Vegan 