SnOMG Bean Burgers

It’s snowing here in Media and everyone in my building is hunkered down. I can’t get out of my backdoor and the front door doesn’t look too promising either. I am snowed in, kids. The picture above was taken during a much less annoying snowfall earlier this month. Father Winter was just testing out his skills. It’s much worse today.

This is the second major blizzard to hit our area in less than a week and I deliberately didn’t go shopping before this storm because I wanted an excuse to show you that you can still feed yourself like a queen when you only have canned goods and a handful of grains. All of the items in this recipe should be in your pantry or cabinets. Look hard. They’ve probably been shoved to the back.


SnOMG Bean Burgers

Ingredients
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 cup of brown rice
¼ cup of Bragg’s Amino Acids
3 tablespoons of brown rice flour (any other flour will do)
1 tablespoon of garlic powder
2 pinches of dried basil

Empty rinsed and drained beans into a large bowl and mash together. The best way to do this is with your hands. It’s messy, but the potato masher ain’t gonna cut it for the initial mash. Get in there and mash. When they are thoroughly mashed together, add the brown rice and use a mix together. Add the Bragg’s, garlic powder, flour of your choice, and basil and mix well.

Form bean mixture into patties and place on a sheet of wax paper. This mixture should make about 8 patties. I cooked two and the remaining patties can be layered in between the wax paper and frozen.

Spray a small skillet with cooking spray. Cook the patties for about 4 minutes on each side. The beans are fully cooked so all you are doing is heating it through and through and giving it a golden brown crust.

Serve with your favorite burger toppings. I chose onions. One patty has soy cheese on it. The choice is yours and the possibilities are endless. Enjoy.

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