Monday, April 7, 2014
Red & Black Bean Burgers
2 cans dark red kidney beans (no salt added), drained & rinsed well
1 can black beans (no salt added), drained & rinsed well
2 carrots, peeled & shredded
1 cup wheat germ
2 Tbls. ground flax seed
3 eggs, lightly beaten
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
sea salt & fresh ground black pepper used generously to taste
extra virgin olive oil
1. After draining & rinsing beans place them in a large bowl & mash them lightly, leaving some beans whole. Stir in the remaining ingredients & combine well.
2. Coat the bottom of a large frying pan with a thin layer of extra virgin olive oil & put on medium heat.
3. Use your hands to form the bean mixture into burger patties & place into the pan. Do not move the patties once you have placed them in the pan. Allow them to cook for approx. 10 minutes until a brown crust has formed on the bottom of the burger. Flip the burgers & allow to cook for an additional 8-10 minutes until both sides have a nice brown crust.
*This recipe made about 10 burgers & was enough to feed my family of 6 & still have some left overs for lunch tomorrow!
*Instead of using a bun I used a pizza cutter to slice whole wheat tortillas into fourths. Then I put them on a pizza pan & popped them into a 400 degree oven for 5 minutes, just to toast them up a little bit. Then everyone got two triangles of tortilla to use as a "bun" for their bean burger.
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