Beef-Free Bean Burgers.

At first I was so not into trying to find something to take the place of my burgers. But, after having 2 bad burger experiences... I was more willing to fill that void in a healthier way. Shayne still prefers keeping our new eating lifestyle seperate from his burgers... but he wasn't complaining about this one. Ava loved it so much she wanted the leftover for her lunch.

Below is the recipe with my additions/changes... the original from The Kitchn is  here if you want their version {pretty much the same though}.

Yields 4-6 patties depending on thickness.

Inspired By: Eating Well...Living Thin

1 (15oz) can kidney beans, drained and rinsed lightly (if at all)

1/2 cup pecans, diced (and checked for shells)

1/3 cup onion, diced

4 cloves garlic, minced

1 teaspoon cumin

1 tablespoon + 2 teaspoons green curry paste

1 bunch cilantro, chopped finely

1 tablespoon + 1 teaspoon ketchup

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons ground flax seed + 3 tablespoons water {or 1 large egg white}1/3 cup flour (whole wheat, white, chickpea, oat - anything but pastry or semolina)

Put beans in food processor and pulse til all the beans are chopped up... as close to obliterating them that you can get. Add all remaining ingredients and pulse, adding flour last. Depending on how wet your curry paste, onions and garlic are, you might require a teaspoon less or more. You want your mixture to hold shape when formed (it will still be sticky) but not crumble. Chill for at least 10 minutes in the refrigerator. You can stop at this point and leave them all day if needs be, but if you're planning to eat at the same time as preparation, they can use a few minutes to chill before hitting the heat.

Form mixture into patties, we find 5 is the perfect amount, but if you like them a little thinner, 6 works as well. Heat skillet on stove with 2 cups oil (we prefer peanut or canola) on high for 5 minutes. Add patties and fry until crispy/crunchy on each side (3-5 minutes). You can use non-stick spray instead, though they won't crisp up quite the same. They will still be soft in the middle, that's ok!

(*Editors Note: We used 2 cups of oil in a 16" pan. The oil covered the entire bottom of the pan, but they weren't drowning or swimming in oil by any means, so please adjust the oil accordingly to your size pan and personal tastes.)

Serve on a toasted bun, with sprouts, mashed avocado and tomatoes. Enjoy!

Belly Biters:

Jen {love!} - Shayne {good.} - Ava {loves!!} - Nolan {yum.} - Coco {yum!}