Bean burgers with Microgreen salad

Bean Burgers


2 cans kidney beans, (or any other beans) drained and rinsed

1 to 2 medium to large cloves garlic roughly chopped

2 1/2 tablespoons tomato paste

1 1/2 tablespoon red wine or balsamic vinegar

1 teaspoon mustard3/4 cup spring onions sliced

1/4 cup fresh parsley roughly chopped

2 tablespoons fresh oregano chopped

1/2 teaspoon sea saltFreshly ground black pepper to taste

1 1/4 cups rolled oats

1/3 - 1/2 cup kalamata olives roughly chopped

1/4 cup diced red bell pepper optional

Microgreen Salad

Lettuce or spinach

Handful your choice of Microgreens

Pumpkinseeds dry fried with Tamari or Soy sauce

Lemon juice

Olive oil

Salt & pepper to taste


In a food processor, combine the kidney beans, garlic, tomato paste, vinegar, and mustard.Blend until pureed. Add the spring onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl (or remove the blade) and stir in the olives and red pepper. Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands. To cook, wipe a smidgen of oil over a non-stick pan on medium/medium-high heat. Cook the patties for 6 to 8 minutes per side, or until golden brown. Alternatively, bake the patties for about 15-20 minutes at 180 degrees, flipping once through cooking. Makes 6-7 patties.Make up your burgers, wraps, add your Microgreen Salad.

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