|
-
Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------
Great
Northern Bean and Herb “Burgers”
- 3
cups well cooked great northern beans (small
white beans similar to navy beans) – may
use 2 15 oz. cans of drained beans
- 2
cups whole wheat bread crumbs (I always make
bread crumbs from the heels of bread in my blender
or food processor and then put them into the
freezer to use later)
- 2
cups grated carrots (4-5 medium carrots)
- 2
garlic cloves crushed
- 1/2
onion minced finely
- 1
teaspoon canola or olive oil
- 1/2
very finely chopped fresh chives
- 1/4
cup finely chopped fresh herbs of your choice
(I used some basil, rosemary, thyme, and sage)
- 1/2
cup ground walnuts (leave a little chunky, not
finely ground)
- 2
Tbsp. ground flaxseed
- ~1/4
water
|
-
Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------
Great
Northern Bean and Herb “Burgers” (cont.)
Directions:
-
Put
the beans and bread crumbs into the food processor
until the beans are well blended but still
a little chunky.
-
Very
quickly heat the onions, carrots, and garlic
in a pan with the oil, just to soften a bit.
-
Add
all ingredients except water to the bean-bread
mixture in a large bowl. Mix all together using
a large strong spoon works well or your hands.
Add the water 1 Tbsp. at a time until the mixture
holds together.
-
Form
patties about the size of your palm. Bake at
350F for 20-25 minutes on a non-stick baking
sheet. (I use parchment paper on a baking sheet.)
Turn once.
Makes
10 generous patties. Freeze extras for later. Serve
on whole-wheat buns with all
the fixin’s,
some fresh veggies, salad, and fruit – yum
yum.
|
|