Burgers (adapted from a recipe printed in the New York Times).
is a quick and easy recipe for bean burgers that are a lot
less costly to make than what you pay in the grocery stores.
Another bonus is that only whole foods are used to make these,
no unpronounceable ingredients added.
can (or 2 cups cooked) beans of your choice, rinse and drain
(I used black soybeans, but vary the type of beans each time
you make these)
medium onion (peel and quarter)
cup rolled oats (uncooked, not instant)
tbsp chili powder (may use more to your family’s taste)
tbsp. chopped roasted garlic
and pepper to taste
liquid, stock (if needed)
Put all ingredients except liquid and oil into food processor. Pulse until
chunky but not smooth. Only if needed, add a bit of liquid to make the
mixture moist but not wet. Let rest for a few minutes.
wet hands, form patties (makes 4-8 depending on size). May
make ahead of time, cover and refrigerate, allow to return
to room temperature before cooking. Spread or spray a bit of
olive oil on cooking surface. When hot, add patties, cook until
browned (be careful not to burn), flip and brown the other
side until heated through.
with whole grain buns, tomato slices, lettuce, a variety of
mustards or chutneys.
the recipe and freeze the extra patties between wax paper so
you can pull them out individually for a quick meal in the