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Bird-Friendly White Bean Burger (GF) with barbecue sauce.

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)

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

Kauai Chicken – May 8, 2011

Italian Cannellini Bean Burgers - IMG_2228

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!

Italian Cannellini Bean Burgers - IMG_2220

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.

Italian Cannellini Bean Burgers - IMG_2225

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.

Cows - IMG_9373

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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