Bean and Veggie Burgers review of PT's post and my changes

[Guest guest]

These are so good I'm off to make a double batch and freeze to use

during the week. I also browned them in the skillet. I didn't have

mushrooms or kidney beans so I used canned pinto beans, drained and not

rinsed. I added one more carrot and a celery stalk to substitute for the lack

of

mushrooms and I also sauteed the veggies first.

 

 

 

Bean and Veggie Burgers

 

1 - 15 oz can kidney beans, drained and rinsed

1/2 cup uncooked rolled oats

[1/2 cup dry bread crumbs]

1/2 cup chopped fresh mushrooms

1/4 cup chopped onion

1 small carrot, shredded

1/2 medium red bell pepper, chopped

1 garlic clove, minced

2 tablespoons ketchup [added 1 Tbs. taco sauce]

3/4 teaspoon salt

 

In food processor bowl with metal blade, combine all.

Process with on/off pulses until coarsely chopped.

DO NOT PUREE. Shape mixture into 4 patties,

1/2 inch thick.

 

[ I chop-pulsed the veggies, and then sauted them

until soft in a little vegetable oil, then I added that

mixture to the chop-pulsed bean, oatmeal,

breadcrumbs and sauces mixture. I stirred together

to combine well and chilled the mixture in the

refrigerator for about an hour. This made the mixture

firm enough to form into patties easily.]

 

Spray broiler pan with nonstick cooking spray.

Place patties on sprayed pan. Broil 4 to 6 inches

from heat for 10 to 12 minutes or until patties

are thoroughly heated, turning once.

 

[i fried them on the stove in a pan coated with a bit

of avocado oil for about 4 minutes on each side.

I didn't want to heat the house with the oven and they

came out perfectly this way]

 

Serve on a bun with your favorite extras!

 

[We had ours on a whole wheat bun with Vegenaise,

sliced cucumber, tomatoes, and lettuce ~ delicious!]

 

~ PT ~

 

 

Have my love

Use it while it does you good

Share my highs but the times

That it hurts pay no mind

The pieces you don't need are mine

I'll see you there on cloud nine

Source: George Harrison - Cloud Nine

 

 

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[Guest guest]

Glad you liked them and tried them with some

different beans and veggies. It is a good versatile

basic recipe we can play around with.

I am going to make some using black beans and

more hot sauce and my daughter and I also want

to try them with chickpeas and zucchini.

I love any recipe I don't have to turn the oven on

for now with this hot summer weather.

 

~ PT ~

 

 

 

, Donnalilacflower <thelilacflower

wrote:

>

> These are so good I'm off to make a double batch and freeze to use

> during the week. I also browned them in the skillet. I didn't have

> mushrooms or kidney beans so I used canned pinto beans, drained and not

> rinsed. I added one more carrot and a celery stalk to substitute for the

lack of

> mushrooms and I also sauteed the veggies first.

[Guest guest]

I hope to try them again tomorrow and I'll use a can of black-eyed peas.

It's a great recipe.

I emailed the recipe to my friend Ray in England and he made them last

night and loved them.

Donna

 

, " ~ PT ~ "

<patchouli_troll wrote:

>

> Glad you liked them and tried them with some

> different beans and veggies. It is a good versatile

> basic recipe we can play around with.

> I am going to make some using black beans and

> more hot sauce and my daughter and I also want

> to try them with chickpeas and zucchini.

> I love any recipe I don't have to turn the oven on

> for now with this hot summer weather.

>

>