Thursday, March 3, 2016

Easy Kale Beanburgers


Every once in a while, I make beanburgers.
Since I don't eat meat, they're a great substitute for when the boys 
are enjoying their turkey burgers.
My farmer friends, Faye & Lynn have been supplying me with an abundance of kale,
as well as harvesting it from our own veggie garden.
I've been working on incorporating it into more savory dishes,
while also relishing it in my daily lunchtime salads.
This veggie burger recipe was easily assembled
with simple ingredients that we had on hand.
It's a keeper.



Half of an onion was diced.
You could use any type of onion, leek or shallot.


A 15 ounce can of cannellini beans was rinsed, drained, 
then added to the onion.
You could replace these with pinto, garbanzo, black beans or lentils.


The beans were mashed with a fork.
You could use a food processor or a potato masher.


Some spices were introduced.
I added cumin, chili powder, salt, garlic powder and a touch of cayenne.


Rice was used as a binder.
We had leftover rice from "Taco Tuesday",
so this enabled us to use up the remainder of the rice.
You could use brown rice, quinoa, or even oatmeal
if you want to keep it gluten-free.


Two eggs were used to add richness and help bind the mixture.
To keep this vegan, you could use the flax seed trick,
or use a vegan mayonnaise instead.


We added a bit of cornmeal for texture 
and formed the concoction into patties.


Pan-fry on each side for about 4 minutes in a little olive oil,
and you'll be chowing down some mighty good grub.


To half of the burgers, I added some chopped kale.


Mix together just until combined,


and pan-fry those babies up.
For a low-carb alternative to a bun,
I used a leaf of Tokyo Bekana to wrap it up.
A dab of mayo and ketchup added made it absolutely scrumptious.

I hope you'll give this easy recipe a go.
It's a quick and simple way to add
tons of nutrition to your diet.

"Hunger is a good cook."
-Proverb




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