Bean Burgers

Last night I was in such a frenzy to get my birthday entry posted by midnight. Luckily it went through at 11:59, with seconds to spare! 😛 (And just for the record, I did not play around with the publish tool. I only found out about it afterwards haha)

This morning’s run proceeded with yet another bowl of VOO. Again, you ask? Yes, again. It must seem like I get tired of overnight oats but rest assured, it’s quite the contrary! lol I could eat this forever and ever and ever until the world runs out of oats. 😉

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Last week I made bean burgers for the first time! I wanted to wait until I finished the last one (I made 3 total) to share the recipe and entire collection of pics. The ingredients are very similar to those in my bean balls.

Bean Burgers (makes 3 patties)


* 1/2 cup red kidney beans, cooked
* 1 cup brown rice, cooked
* 1/4 cup oats
* 1/3 cup red onions, chopped finely
* 1/2 carrot, grated/zested
* 2 tablespoons BBQ sauce
* 1 tablespoon soy sauce
* s & p
* seasoning of choice (herbs, ground flaxseed)

Step 1: Combine all ingredients thoroughly. Since I don’t own a food processor, my mixture was pretty chunky. I liked it that way, though–awesome texture gives a bite to the burger. I would advise against over-processing it… you don’t want mush!

Step 2: Refrigerate for 2 hours or more.

Step 3: Use your hands to form patties. Mine yielded 3.

Step 4: You can either pan-fry, bake, or freeze the patties. I pan-fried one for that night’s meal and put the other two in the freezer for easy meals on the days that followed.

Like all burgers, this bean burger can be enjoyed in any meal, in any shape, style, or form; stick it between two slices of bread, crumble it over a salad, whatever you want. The possibilities are endless. Here’s what I made.

Meal #1: Bean burger sandwich with hummus, red kale, and zucchini (pan-fried pattie)

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Meal #2: Bean burger sandwich with hummus, kale, and red onions (pan-fried pattie)

with a citrusy golden beet and fennel salad on the side…

Side note: As much as I love red beets in my smoothies, I’m really loving golden beets because they don’t stain my hands! They’re so pretty too–rusty amber on the outside, bright gold on the inside. Talk about eating colorful meals!

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Meal #3: Bean burger and broccoli on a bed of cheezy beet and zucchini spaghetti (baked pattie)

Featuring raw spaghetti made from my new spiralizer (I’m hooked!). I steamed it slightly to get rid of some of the bitter taste from the beets. And that cheeze mixture is really just hummus, avocado, and nutritional yeast. That’s it.

Yum! I can’t wait for my next batch of bean burgers. I think I’ll need to make more than 3.

Toodles and have a great Sunday!!

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