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Carrot Sunflower Bean Burger (GF)
I just made up this recipe today…
“WET” INGREDIENTS:
1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)
DRY INGREDIENTS:
1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
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!
Patties on parchment.
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.
(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)
Bean burgers cooking.
Enjoy! The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.
I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.
Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.
A few years ago, I bought some Orca beans from the CSA in Wenatchee, WA. Then they just sat in my pantry…
Finally I decided to use them. When they cooked up, the water turned black and the beans turned brown! I found out that Orca beans are an heirloom variety from Mexico, rare in the U.S. (No wonder they remind me of pinto beans).
Purcell Mountain Farms’ website has a fascinating, long list of beans for purchase. There are some really interesting names on that list! Eye of the Goat Beans, Marrow Beans, Tongues of Fire Beans…these sound exactly like what a vegan witch would add to her cauldron of animal-free stew. Ah, the abundance! (Where do you get your protein?)
I didn’t make soup or stew. I decided to make up a triple batch of hummus using my Orca beans instead of garbanzo beans. Two cups dry beans yielded about 3 pints cooked.
To make 1 batch of hummus, puree:
1 pint cooked beans
Juice of 1 lemon
2 T tahini (sesame butter)
1 T olive oil
2 minced cloves garlic
1/2 t cumin
1/2 t coriander
1/4 t turmeric
1-2 T water (if needed to thin)
Portion and freeze in 1/2 to 1 cup canning jars.
Don’t let your freezer run out of hummus!
Freeheel Vegan 