You are going to thank me later -
these Black bean
these Black bean
Veggie Burgers ROCK!
1 can Goya Black Beans
1 can Goya Great Northern Beans
1 small onion
1 package minute rice instant rice (cooks 90 sec- great to have on hand)
Veggie Stock ( low sodium )
Red pepper flakes
To begin you will sauté diced onion, carrots, and celery. About 3/4 cup of each. Along with 3 to 4 sliced peeled garlic cloves - do this until just tender (not over browned). I add jalapenos to mine as well your choice! Set aside to cool. S&P slightly while browning - to help them sweat. Zap 1 serving of the brown rice = 1 cup or already cooked brown rice add to mixture
In a food processor pulse 1 can of each rinsed chickpeas and black beans only slightly - you still want a bit of a chunky texture not a
complete puree or paste. Then mix together you sauteed veggie mixture & the beans adding S&P to taste, 1/4 cup almond flour for binding, (more or less you decide) crushed red pepper flakes, garlic powder. Maybe a bit of low sodium veggie stock to hold as well. You want them to be able to form patties and hold their shape.
|At home mixing the veggie mixture|
Form patties and chill 10 min - to one hour. I use parchment paper so they won't stick. Store in tupperware with parchment sheets between for several days and remove when ready to cook.
Next saute w/ olive oil over med heat til browned on both sides
transfer to preheated oven and cook for 15 min. at 400 degrees until heated throughout
|Saute in oven proof skillet|
Finally end with some Asian slaw and roasted Brussels spouts for a healthy lunch or dinner that more than satisfies!
|The finished healthy meal - love it! YUM|
Enjoy - Cheers - Here's To Your Health