Who doesn’t love a burger? One of the many things Sher and I have in common is our devotion to Fourth of July foods, dressed up with as many sauces and spreads possible. In fact I would say that my favorite thing about a burger is that I get to slather it with mayo and ketchup. You can do that to these burgers too, OR, if you want a healthier option, you can serve it with a simple salad. My favorite is cucumber-tomato-red onion-parsley, dressed with apple cider vinegar, a bit of olive oil, and seasoned with salt and pepper.
This recipe make 6 perfectly sized burgers
- 2 (15 oz.) cans red kidney beans – drained and rinsed
- 1 cup red pepper, diced
- ½ cup red onion diced
- ½ cup chopped fresh spinach
- ¼ cup chopped parsley
- ½ cup Kalamata olives, pitted, chopped
- ¼ cup ketchup
- 1 Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ground black pepper to taste
- 1/2 cup cooked quinoa (follow directions on package for cooking – super easy just quinoa and water or veg broth, takes about 15 minutes)
- 1/3 cup quick cooking oats (raw)
Preheat oven to 400. Line a cookie sheet with parchment paper
- Mash the kidney beans in a food processor. (The mixture does not have to be completely smooth.) Set aside.
- Sauté the onions and red pepper in some olive or avocado oil.
- Add the chopped spinach and sauté a bit longer.
- In a mixing bowl, combine the mashed beans, sautéed veg, ketchup, mustard, olives, parsley, salt and garlic powder.
- Mix well, then add the oats and cooked quinoa.
- Using your ½-cup measuring cup, scoop a ball of the mixture. It will be wet. Lay it onto the cookie sheet lined with parchment. Pat lightly and it will form a burger. This recipe makes six perfectly sized burgers!
- Bake for 20 minutes then turn over (gently) and bake for 10 more minutes. Remove from oven and let cool for about 10 minutes before eating, as they need to firm up a bit.