I love to make one big batch of these burgers, plastic wrap the patties individually and freeze them so that I always have some on hand. They not only taste great, but they’re incredibly healthy!
Yield: 11 patties
- ⅓ cup toasted walnuts
- 2 (15.5-ounce) cans kidney beans, rinsed
- ⅓ cup extra-virgin olive oil
- 1 red onion, grated
- 1 clove garlic, grated
- 1 small carrot, ¼ inch dice
- 1 cup breadcrumbs
- 2 scallions, chopped
- 4 tablespoons parsley, chopped
- 2 eggs
- 1 tablespoon ground fl axseed
- 3 .tablespoons water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Place toasted walnuts in a food processor and pulse until ground. Set aside.
Place kidney beans and olive oil in food processor and purée unti l smooth.
Place puréed kidney beans, walnuts, onion, garlic, carrot, breadcrumbs, scallions, parsley, eggs, salt and pepper in mixing bowl.
In a microwave-safe bowl, mix together ground fl axseed and water. Microwave for 45 seconds. Add fl axseed to bean mixture.
Combine ingredients using a rubber spatula or clean hands.
Using a ⅓-cup measuring cup, porti on out the individual patti es. If making burger right away, sauté over medium heat in 1 to 2 tablespoons of extra-virgin olive oil to brown both sides. For later, wrap the patti es in plasti c and store in freezer.
Photos courtesy of Mars Vilaubi, photo editor,Storey Publishing
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.