Food Storage & Other Adventures in Motherhood

Food Storage Friday: Red Bean Burgers

by heather

As I have mentioned before my husband is a vegetarian (I’m more of a flexitarian). So I’m often experimenting with different ways of preparing meatless protein. One of the best (and cheapest) sources of plant-based protein is beans. (If you haven’t noticed yet, we eat a lot of beans at my house.) Recently I tried out this recipe; they were pretty tasty, and packed with a whole lot of protein and fiber.  Although I think that I liked the Pinto Bean Burgers a little more, it was good to try something different. (Partly because these didn’t reheat as well the pinto bean burgers, they got very crumbly.) Also we ate them with lemon-zested home fries, sooo good.

Red Bean Burgers

Food Storage Ingredients:
2 can (14.5 oz) kidney beans, rinsed and drained (or you can use black if you prefer)
2 Tablespoons olive oil, plus more to cook in (how much depends on how big your pan is, but roughly 3-4 Tablespoons)
1 teaspoon hot sauce
1/2 teaspoon salt
dash of pepper

Fresh Ingredients:
1 large egg, lightly beaten
2 cloves of garlic, minced
3/4 cup dry bread crumbs
2 Tablespoons chopped chives
1 teaspoon chopped thyme
zest and juice of one small lemon*
burger buns and condiments

1. Mash beans with a fork or a potato masher. 2. Mix in egg, 1/4 cup breadcrumbs, lemon juice & zest, hot sauce, garlic, chives, thyme, oil, salt and pepper. 3. Form into patties. (I made 7 patties that were roughly 5″.)

Kind of messy, but not as bad as raw meat.

4. Press each side of patties into bread crumbs. (Then I put them in the freezer for a couple minutes to firm up and make transfer to the pan a little easier.) 5. Fry patties over medium high heat until crisp, brown and cooked through.

6. Dress as desired. (I used whole wheat buns, sweet vidalia BBQ sauce, lettuce, cheddar cheese and a touch of ranch dressing.) A satisfying vegetarian copy of a traditional American meal if I do say so myself.

*Random cooking tip I learned recently: An quick and effective way to get a lemon zest is to peel the lemon with a vegetable peeler, leaving behind the pith. Throw it in the blender until a mealy consistency (a few seconds).


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Scrappy Theme by Caroline Moore | Copyright 2017 Secrets of a Food Storage Mom | Powered by WordPress