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| Black beans & green peas as a burger? Who would have thought? |
Those were one of my absolute favorite summer grilling specialties (portabella caps will always reign supreme!), spicy black bean heaven on a bun.
But as I've come to learn in just seven months of veganism, there's nothing better than making your own.
Besides, it's the Fourth Of July and everyone deserves a good tasting burger to have on the grill!
Though I baked....
Vegan Black Bean And Green Pea Burgers Ingredients
1 can, rinsed and drained reduced sodium black beans
1 cup cooked green peas (used frozen)
1 cup rolled oats
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon curry powder
2 tablespoons Peanut Butter And Company's Mighty Maple peanut butter
1 teaspoon balsamic vinegar
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
Preheat oven to 350 degrees.
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| Draining the black beans. |
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| Mix cooked green peas with black beans. So pretty..... |
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| Add remaining ingredients. |
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| Mix in blender for a few minutes. |
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| When it's at a slightly chunky, very thick consistency, baking time! |
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| Scooped and placed flat round patties on an ungreased baking sheet. Taking 40 minutes, flip over at 20 minute intervals. |
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| On a bed of angel hair and spinach, placed one burger and a sprinkling of nutritional yeast. |
Glad I decided not to add flour. It was a tempting option, but a good decision all around to opt out.
These patties are almost the same as Morningstar Farms.....
Yet uniquely spun ingredients were refreshing and quite tasty.
Peanut butter may have seemed odd, but I think it the perfect binding agent- the superhero of recipe experiment. Spicy with a hint of underground sweetness and delicate crisp, best be sure that the leftovers are reserved for ketchup smothered lunch tomorrow.
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| All that beautiful glory in between two slices of 100% whole wheat bread and with that promised ketchup! |
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