True most people call it ketchup, but I just love catsup. In fact, my affinity for it can be disastrous if there’s no catsup left in the house and burgers are on the menu. Not to let the condiment steal the show, this bean burger recipe holds its own sans catsup. But what fun is that? These easy peasy burgers are packed full of fiber and perfect with whatever your choice of condiment to sidekick. Here is one before catsup and a speck of Vegenaise, a faux mayo which I also heart. :
Best Bean Burgers:
- 1 15.5 oz can red kidney beans (drained)
- ¼ c flaxseed meal
- 1 T dried minced garlic
- ½ t salt
- ¼ t cumin
- ¼ t smoked paprika
- ¼ t nutmeg
- ¼ t cracked pepper
Pulse all ingredients together in food processor. If you don’t have a food processor, first put the kidney beans in a large bowl and mash them with a potato masher or other blunt object and then stir in the additional ingredients. Either method, don’t over process or it will turn into a less than lovely pâté. Instead there should be some lumpy beans causing it to look a little more like ground round. Form small little quarter-pound patties, about seven, then sauté on medium heat with a little olive oil until dark golden brown.
These might just fool a hamburger lover?
Try my catsup vegenaise mixture: equal parts of each. Great on fries, too. Yummm!