Meghan Telpner helps us satisfy the vegetarians in our lives with a healthy recipe!
Bean and vegetable burgers
- 15 oz (425 g) can organic chickpeas, fava or white beans (or about 2 cups cooked)
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) curry powder
- 1 tsp (5 mL) sea salt
- 2 tbsp (30 mL) extra virgin olive oil
- 1 organic egg, or 1 serving of chia paste
- 1 cup (250 mL) zucchini, coarsely grated
- 1 cup (250 mL) carrot, sweet potato, or butternut squash roughly chopped
- 1/2 cup (125 mL) kale, finely chopped
- 1/2 cup (125 mL) whole-grain or bean flour
- 1/2 tsp (2.5 mL) baking powder
Preheat oven to 400°F (200°C).
Place beans, lemon juice, curry powder, sea salt, and olive oil in food processor with the S-blade and mix until smooth. Transfer mixture to a bowl.
Stir egg or chia paste into bean puree and mix well; stir in vegetables.
Mix in flour and baking powder. If the batter seems too wet, add more flour, 1 tbsp at a time. Using about 1/3 cup (75 mL) of the mix, form round and slightly flat patties, and place on parchment paper–lined cookie sheet.
Bake for 25–30 minutes until slightly dry. Using a spatula, carefully flip the patties over and bake for another 5–10 minutes, or until slightly golden.
Allow to cool for 5 minutes and serve. Patties will keep in fridge for 3-4 days and in freezer for about two months in an airtight container. Just make sure they’re fully cooled before you freeze them; you don’t want any freezer-burn crystals forming on your creation.
Courtesy Meghan Telpner
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