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Categories:
pecan halves kidney beans garlic onion bean broth yeast Dr. poultry seasoning spice black pepper carrots celery rolled oats
Viewed: 26 - Published at: a year agoIngredients
- 1 cup pecan halves
- 15 ounces canned no salt kidney beans, drained (1.5 cups cooked)
- 2 cloves garlic, minced
- .5 cup onion, diced
- .25 cup bean broth (or water)
- 2 tbs nutritional yeast
- 2 teaspoons Dr. Fuhrman's Vegizest
- 1 teaspoon poultry seasoning spice mix
- .125 teaspoon black pepper (to taste!)
- 1 cup diced carrots
- .5 cup diced celery
- 1 cup quick rolled oats
Method
- 1. In food processor (use S blade), grind pecans into a flour.
- 2. Add beans, garlic, onion, broth, nutritional yeast, vegizest, poultry seasoning, and black pepper. Process until blended. You may need to stop part way through to scrape the sides of bowl.
- 3. Add carrots and celery. Process again, until well-blended, but small carrot pieces are visible.
- 4. Transfer mixture to large bowl. Add rolled oats and mix with spatula until combined.
- 5. Form mixture into 6 patties (about a half cup each). Press into burgers.
- 6. Lay burgers on plate between wax paper. Allow to rest in refrigerator for at least an hour. While waiting, pre-heat oven to 350.
- 7. Bake burgers on non-stick cookie sheet for 15 minutes. Flip burgers and bake for another 10 minutes.
- 8. Serve with whole-wheat buns or lettuce for wraps. Top with favorite condiments; my favorites are no sodium ketchup and Dijon mustard. Enjoy!
