There are a lot of veggie bean burger recipes floating around the universe. I haven’t found one that I really love even though I’ve played around with many of them. Tonight I figured I’d wing it and throw some things together in the food processor. Luckily I wrote things down as I went along because what came out of the oven was pretty great. Kids gobbled them and I savored mine. Actually, my guys liked these so much that they named them “Be-urgers” – bean burgers — beurgers. When they say it it sounds just like “burgers” so I didn’t get it until my 8 year old spelled it for me! LOL! It’s been a long day, so suffice it to say our dinner was totally yum. I’m going to cut to the chase and just share it with you so I can head to bed!
2 cups cooked adzuki beans, al dente
1 cup GF oatmeal, whizzed into flour (Bob’s Red Mill Gluten Free oats are great)
1 onion, diced and sautéed
2 organic delicata squash, about 6 inches long (optional)
½ tsp black pepper
2 tsp ground cumin
2 Tbsp tahini
2 Tbsp braggs
2 Tbsp dried hijiki (dried seaweed), pulsed into a powder
¼ cup water or veg broth
Adzuki beans are joyful little red beans. Sometimes I buy them canned. Eden Foods has a good canned product. I had time to soak and cook these guys today, which is my preference because I like to control the level of doneness. For this recipe I figured that al dente beans would work, so that’s what I did. If you are subbing canned beans you may need to adjust the moisture level when we get to the water/broth step. Flavor wise, I think we’ll be on the same page either way so do what works for you.
Let’s get started: Preheat the oven to 450 degrees.
Slice your squash in half and scoop out of the seeds. Delicata squash have edible skin, so don’t peel them. Cut the squash into long, thin slices. We’re going for a play on fries here, so that’s the thickness and size you want. Reserve 6 sticks of squash and put the rest on a parchment lined baking sheet. You can drizzle them with olive oil if you want. You can sprinkle them with seasoning of your choice. I sprinkled my batch with herbs de provence and a bit of sea salt. Throw the baking sheet into the oven and get back to the cutting board.
Okay, dice the squash that you held aside. Put the squash and minced onion into a sauté pan with a tsp of olive oil. Add pepper and cumin and stir it all around. Let the pan go over medium heat so the everything softens.
We’re off to the food processor at this point. First, measure and whiz the oats until they resemble coarse flour. Add your sautéed veg and pulse until combined. Add the 2 cups of beans, tahini, braggs and seaweed powder. Pulse again until things come together into a dry-ish dough. The beans will not be recognizable. If things are too dry you can sprinkle a spoonful of water or broth into the work bowl and process it again. Remember to use a spoon and scrape the bottom of your container so the mixture that is close to the blade doesn’t turn into bean dip!
Turn your dough out onto a board and pat it into a 6 inch round. I cut it into 4 pieces and then cut 2 of those pieces in half again for a total of 6 pieces (4 small, 2 large). Shape the pieces into rounds and then flatten them. You can dredge the patties in the crumb of your choice if you’ve got a really moist burger. I did it to show you, but I didn’t need to with this batch.
Bake the burgers on a parchment lined sheet for about 8 minutes. Since everything is cooked, we’re really just heating the burgers.
By the time the burgers are warm we should also have cooked squash fries. Take the pans out of the oven and get plating. Dress your burgers to suit your fancy. I put mine down on some greens and topped it with tomato and a really garlicky guacamole. The kids had their on buns with lettuce, tomato, ketchup and guac.
I’ll tell you that my boys didn’t like the squash fries because of the seasoning I used. I enjoyed them and I think the kids totally could have downed them had the kept dipping them in ketchup.
Right, catch you later. Try the “beurgers” and let me know what you think!