garbanzopalooza

A blog by ordinary people about living an extraordinary life

Homemade bean and veggie patties

A while back I posted about some homemade veggie burgers using a modification of a recipe from Guy Fieri.  The problem with those burgers is that while they pack a lot of flavor they require more than 2 dozen ingredients to impart that flavor.  My goal with this kitchen original recipe was to create a flavorful burger with a dozen ingredients, many that you have on hand in your pantry.  And also keep the process simple.  While I have to call these patties instead of burgers (I will tell you why later), these are gluten-free and served over a salad of lettuce, tomato and avocado, make for a flavorful and filling dinner (and there are still a few in my fridge for lunches this week).

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For those of you keeping score, each burger is worth 4 weight watchers points plus.

Ingredients for patties

  • 1 cup of garbanzo beans, drained and rinsed
  • 1 cup of black beans, drained and rinsed
  • 1 cup of dark red kidney beans, drained and rinsed
  • 1 cup of roasted corn
  • 1/2 a jalapeno, roasted, seeded and chopped
  • 1/2 an onion, roasted and diced
  • 1/2 a yellow bell pepper, diced
  • 1/2 a red bell pepper, diced
  • 1 tablespoon of fresh cilantro, chopped
  • cumin
  • salt
  • pepper

On a lined baking sheet, put 1 cup of frozen corn, a jalapeno (you will only need 1/2 for the recipe, so I have a cocktail idea for that other half, don’t worry) and onion (do not dice yet).  Roast at 450F for about 10 minutes (the jalapeno should get a nice char on it).

In a large bowl, combine the 3 beans.  Add the bell peppers and cilantro.

Allow the onion and jalapeno to cool before dicing.  Add with the corn to the bowl of ingredients.  Using a food processor, pulse about 1/2 the mixture to get a thick hummus-like consistency.  Add the pulsed mix back into the bowl.  Season with cumin, salt and pepper.  Mix together.

Form patties with your hands.  This recipe will make 6 patties.  I actually made a small pattie and cooked it up to check the seasoning before forming the other patties.  Place the formed patties on a lined baking sheet, cover with plastic, and store in the refrigerator until ready to cook.  I left mine overnight.

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Heat a skillet over medium heat.  Cook the patties for 3-5 minutes on each side to get a little crust.  The patties do not hold together great, something I need to work on next time, which is why Meghan said I should not refer to them as burgers.

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Also, we served ours over a salad, creating the burger flavor with some caramelized onions, roasted red peppers, tomatoes and avocado.  I also made some homemade potato chips with baked sliced potatoes, as well as fried pickles (yup you read that right).

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