Chia seeds provide prime emulsification in this versatile vegan burger recipe... ready for the BB-er..C! Rice....Beans... Seaweed...a complete amino-acid summer grooooove! NOTE: THIS BURGER IS SUPREMELY ENHANCED WITH THE ADDITIONAL DELIGHT OF NASTURTIUM BLOSSOMS!!
Makes ~10 burgers
ingredients:
3 cups brown rice, 3 cups black or pinto beans, cooked
1/2 cupĀ Chia Seeds,Ā powdered
3 T wakame seaweed, soaked and drained
1 cupĀ Raw AlmondsĀ or 3 TĀ Raw Almond Butter
1 onion, minced
6 cloves garlic, minced
1 zucchini or summer squash, grated
2 T tamari, shoyu or soy sauce
1 TĀ Coconut ButterĀ orĀ Coconut Oil
1 tsp thyme, oregano, cumin, ginger
fresh chives, parsley, nasturtium blossoms!
to create:
1. Slightly mash the beans to desired texture with a fork, mix thoroughly with rice, using your hands.
2. Saute onions and garlic inĀ Coconut Oil or ButterĀ and shoyu/soy sauce/tamari until translucent.. about 10 minutes.
3. Add onions and garlic to rice and bean mixture. IncorporateĀ Almonds or Almond Butter,Ā herbs, spices, grated zucchini or summer squash.
4. Preheat oven to 350 F.
5. Form uniform patties, and cook until crisp on the outside and warmed throughout. Approximately 30 minutes. You can also fry them up with some additional coconut oil for an instant, delicious Bar-B-C Experience!
6. Love.