Hello Hello dear followers,
This week’s recipe was a hit! I must admit this was my best attempt at making veggie burgers and they were tastier than meat based one. So give it a try and again, be CREATIVE! Cooking is all about that! 🙂
- 2 cans red kidney beans
- 2 cans black beans
- 1 cup chopped kale
- 2 onions
- 2 garlic cloves
- 4 tbsp tahini
- 2 tbsp tomato paste
- 3 medium potatoes
- 1 tsp liquid smoke (optional)
- 1 cup rice
- 1 package of herb tofu
- ½ tsp smoked paprika
- 1 tbsp oregano
- salt/pepper to taste
- brown sugar
- Preheat oven to 390 degrees F
- shred the potatoes and bake them until soft and a bit crunchy on top.
- take them out of oven when ready and put in a bowl.
- chop the tofu and saute it in a medium skillet with onion, soy sauce and brown sugar.
- remove from heat when golden brown
- cook rice in advance
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, pulse the beans a few times to start to break them down, but don’t puree them!
- Add to the food processor with the beans, the kale, tahini, tomato paste, liquid smoke, smoked paprika, cooked rice and cooked tofu shredded potato and oregano and pulse until combined, but still a little chunky.
- Transfer the mixture to a large bowl and taste for seasoning. Add salt/pepper and any additional seasonings if needed.
- The mixture should form easily into balls and hold together well. (If it is too wet, add a tbsp of rice flour. If it is too dry and crumbly, add another tbsp of tomato paste or tahini. Mix again.)
- Using your hands, scoop up about ¼-1/3 cup of the mixture and form it into a patty. (I like mine closer to slider size than full burger size.) Place the burger onto the parchment lined baking sheet. Repeat with the remaining mixture.
- Bake the burgers for 35-40 minutes, flipping them over after 20 minutes. (After 20 minutes, the bottoms of the burgers should be nicely browned and they should flip easily, holding together well.) The burgers are done when they are nicely browned on both sides and crispy on the outside.
I then bough some buns (Kamut or whole wheat ones are preferable) and garnished with sliced tomatoes and finely chopped kale salad. Organic dijon, ketchup and hot sauce are a plus! 🙂