Makes 5 burgers
INGREDIENTS:
1 15 oz. CAN ORGANIC SOYBEANS, drained
1 15 oz. CAN ORGANIC GARBANZO BEANS, drained
1 cup COOKED RICE (I like the Whole Foods Wild Rice-Brown Rice-Orange Lentil pilaf)
SALT AND PEPPER TO TASTE
1 SALT FREE ORGANIC VEGETABLE BOULLION CUBE
½ cup RAW UNSALTED PECANS
½ cup RAW UNSALTED SUNFLOWER SEEDS
PROCEDURE:
COMBINE FIRST FIVE INGRDIENTS in a FOOD PROCESSOR AND PULSE UNTIL WELL COMBINED
(do not use a blender as the mixture will be too soupy and lose the crunchiness you will want in the final product);
ADD NUTS AND SEEDS AND JUST PULSE 2 or 3 times TO COMBINE;
REFRIG at least one hour to harden AND form INTO 3/4" thick PATTIES;
IN PREHEATED PAN, FRY IN GRAPESEED OR COCONUT OIL (these two oils are not toxic when heated. Olive oil is toxic when you cook with it, so make the switch to Coconut or Grapeseed or peanut oils);
Get a nice brown on them before flipping, then flip onto other side and cook until heated through, about 4 minutes each side on medium heat;
SERVE WITH CHIMI-CHURRI AND VEGAN MAYO on top
CHIMI-CHURRI:
2 Tbsp. MINCED GARLIC IN OIL or 6 large GARLIC CLOVES, minced
1/2 cup total volume of minced FRESH HERBS (parsley, cilantro, basil, mint, dill or any combinaiton you like)
2 Tbsp. EXTRA VIRGIN OLIVE OIL or GRAPESEED OIL
mince garlic and herbs and place in a small bowl. Add salt and oil and mix to combine, allow to sit at least 1/2 hour to allow the flavors to meld.
VEGAN MAYO:
Refrigerate for 1/2 hour to slighly thicken mayo, which will not be as thick as regular mayonnaise, but you will soon LOVE THIS NEW SAUCE!
makes 1/2 cup...
IN LARGE BOWL, COMBINE: 2 Tbsp. DIJON MUSTARD and a pinch SEA SALT, using a fork or metal whisk to combine;
Add: 3 Tbsp. OAT MILK and mix well;Drizzle by the drop full, whisking constantly: 1/4 cup GRAPESEED OR OLIVE OIL;
Add: 1 tsp. VINEGAR (use any kind except balsamic);
Finish with a squeeze of FRESH LEMON JUICE
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