Summers = burgers and burgers are great and all but I find red meat so freakin filling and so full of fat. They are literal mounds of meat that I feel like sit in the bellows of my intestines and rot. Until my trustee digestive tract springs into action and takes care of the rest.
But red meat = no.
Instead, my burger obsession this summer has been a product of pure beans! Beans of all kinds. I’ve done this burger with white northern beans, black beans, but my favorite thus far has 1000000% been kidney beans. I just love the flavor and color they give off so much. Plus beans have tons of nutritional benefits. They are packed with protein, are low in fat, AND contain an abundance of soluble fiber (which is good for the heart).
So whether it be kidney, lima, garbanzo, even lentils(!) take your pick and be prepared to indulge. Because this recipe is deeeeelicious! 🙂
- 1 15 oz can of beans of your choice
- 1 small yellow onion, chopped
- 1 tablespoon chopped bell pepper
- 1/3 cup panko bread crumbs
- 1 egg worth of egg whites
- 1/2 teaspoon garlic powder, divided
- Black pepper
- Whole wheat burger buns
- 1 sweet potato
- 1 tbsp olive oil
- Pre-heat oven to 350.
- Mash beans in a bowl (I use the back of a soup spoon) until they become like a paste.
- Add chopped onion, bell pepper, bread crumbs, egg whites, 1/4 teaspoon garlic powder, and black pepper. Stir thoroughly.
- Place foil onto a cookie sheet. Scoop out burger mix and press onto cookie sheet making approx. 4 patties.
- On a cutting board, rinse and chop sweet potato into strips. Toss with 1 tbsp olive oil and 1/4 teaspoon garlic powder. Place next to burger patties on cookie sheet.
- Place cookie sheet into oven for 10 mins. Pull out, turn over patties, and put back for another 10 minutes.
- Once your burgers and fries are done, the realm of creativity for your burger fixings is totally up to you! I topped mine off with reduced fat provolone cheese and fresh avocado slices.