Burgers are better when they’re made from beans! Get your (gluten-free) buns ready for a patty with plenty of sass. These tasty temptations may be tiny in size, but they’re big in flavor, spiced nicely with cumin, cilantro and rosemary. Simply pick your bean pleasure, whether it’s black, kidney, pinto or garbanzo, and give the ingredients a whirl in a food processor or high-speed blender. Shape, cook and serve with your favorite toppings for a healthy “fast food” meal!
Mini Beanie Burgers
Makes 8 mini patties
2 cups beans of choice, cooked
4 green onions, chopped
1-2 cloves garlic, diced
1/4 cup gluten-free baking mix
1-1/2 Tbsp. rosemary
2 Tbsp. cilantro or Italian parsley
1/2 tsp. cumin
2 Tbsp. extra-virgin olive oil or hemp oil
Juice of one lemon
Juice of one lime
1 Tbsp. apple cider vinegar
Black pepper and red pepper, to taste
1. Place all ingredients (except oil) in a food processor or high speed blender. Be sure to scrape the sides, until a thick mixture forms.
2. Form mixture into eight mini patties.
2. Heat oil in a cast iron skillet over medium-high heat. Add patties and cook until golden brown (almost to a crisp), about 3-4 minutes. Carefully flip and cook until golden brown, 2 to 3 more minutes.