Gluten Free, Dairy Free, High Fiber, High Protein, Beneficial Fats
These bean burgers are a Wonderfully Well Favorite. The texture and flavor are amazing. Serve with a nice fresh salad and sweet potato fries for a satisfying IFB approved “Feasting Day”. Wrap in a crisp fresh lettuce leaf, top with all your favorite burger toppings (please use organic ketchup). My favorite topping is our savory Green Goddess Dressing.
I like to make a batch, put on a parchment paper lined cookie sheet and put in freezer. They will be indivually frozen. Then store in a BPA-free ziploc baggie and use as needed. Thaw slightly, dip in ground oats and pan fry for a crispy outer crust.
Be sure and follow the directions. If you throw it all in a food processor and blend you will end up with hummus!
Save ¼ cup ground oatmeal for dredging burgers before pan frying, season with salt, garlic and onion powder.
Be sure to just lightly mash or chop the veggies-if you use a food processor use the S-blade and pulse to a coarse consistency. Otherwise you will have hummus. Mash the beans with a fork or pulse in food processor. Add the mushroom/onion mixture to the beans. Add parsley and salt & red pepper flakes.
Heat approximately 2 Tablespoons of a beneficial oil in a skillet.
Dip each pattie in the reserved, seasoned oat flour and brown one side, gently flip to the other side until heated through. Remember, the patties are already cooked.
Serve with a big fresh crunchy salad and roasted sweet potato veggie fries.
Keep in fridge for up to 3 days or in freezer for 1 month.
Reheat frozen patties in your convection oven or pan fry.
Serve as a lettuce wrap with all your favorite toppings.
My favorite topping is our savory Green Goddess Dressing.