It doesn’t matter if you’re a vegetarian, vegan or even a carnivore… I think it’s safe to say a bunch of us have tried at least one veggie burger in their lifetime. And if you personally haven’t, here’s your chance.
I typically make my veggie burgers using black beans as the base – but I’ll occasionally do sweet potato burgers or chick pea burgers. Tonight I decided to just use whatever I had on hand, which was great northern beans. And since I was changing the base, I figured I’d go with the flow and mix in whatever vegetables I had sitting in my produce drawer in the refrigerator.
Hence, the spinach and mushrooms that I never get tired of. I did a quick sauté in coconut oil with a few garlic cloves for good measure. (My kitchen smelled amazing!)
I ended up chopping a bunch of kale along with carrots, cauliflower and red onion and massaged this little salad with fresh lemon juice and olive oil with salt & pepper. I was originally thinking this would be the accoutrement that I would nestle the burgers on. But on second thought, I figured why not add it all in? I mean, I know how much I love kale with lemon and I love spinach and mushrooms together – what’s the worst that could happen? I’ll answer that with confidence… Nothing. Nothing bad could happen because all those flavors blend beautifully together!
After adding fresh cilantro and other spices, it all came together like magic. The edges were crispy, the flavor was amazing and the texture was perfect! Not bad for a weekday dinner that took less than 30 minutes!
Here’s the lesson – use up the things in your pantry and refrigerator before you spend more time shopping and more money on items you may only get one meal out of. Go with your gut, or in this case, go with your tastebuds. You know exactly what vegetables and spices you like. You’re the one who is cooking – so why not custom a recipe to your liking?! Go ahead – don’t be afraid to try your favorite foods in new recipes. You may surprise yourself (and your family) with your next best meal!
2 15-ounce cans Great Northern Beans
1/2 tsp EACH: smoked paprika, chipotle powder, & cumin
1/8 tsp cayenne pepper
1/2 cup Panko breadcrumbs
1/2 cup chopped fresh cilantro
Smash all together with your hands (you want to have some beans stay intact)
1 cup chopped kale
2 TBS chopped raw red onion
1 handful chopped cauliflower
1 large carrot chopped or shredded
Juice of 1/2 lemon
Splash of olive oil
Salt & pepper to taste
Massage the vegetable with the lemon, oil, S&P and let sit about 10 minutes
In sauté pan heat 1TBS coconut oil and sauté 3 large minced garlic cloves until fragrant.
1 cup chopped button mushrooms and sauté about 5 minutes
Add 2 cups fresh baby spinach and sauté until wilted (about 2 minutes)
Add all ingredients together and form into patties. In same pan used for the mushrooms & spinach, add 1 TBS of coconut oil and let heat – add patties (as many as will fit in the pan without over crowding). Let the edges brown before flipping over – about 5 minutes each side. Serve hot!
Can be served with an Aoili or Guacamole.
Serves 4 or more