we've been craving more bean burger goodness since
Amy's super tasty black-eyed pea soul burgers we enjoyed last week. we haven't had butter bean burgers in a while & decided to make up a bunch for dinner and work lunches. doublew00t!
we also tested out Bianca's recipe for creamy corn casserole, and roasted up some asparagus while the casserole was do'n its thing. :) first, let me tell you how awesome Bianca's corn casserole was - GLORIOUS! we've never had anything like it before - creamy corn goodness with lots of yummies to round it out - mmmmmmmmmmmmmm! Bianca's cookbook is gonna kick some serious ass! ;)
and here's our recipe for butterbean burgers - these are some of our faaaaaaavorite bean burgers!
3 cups cooked butter beans (large lima beans)
1 red or yellow bell pepper, diced
1 large yellow onion, diced
15 saltine crackers, crushed (or 1½ cup bread crumbs)
¼ cup nutritional yeast
6 slices jarred jalapeno, minced (optional – if you want a little kick)
1 large clove garlic, minced
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp olive oil
olive oil cooking spray
¼ cup cornmeal
what you'll need:
- large mixing bowl
- medium pan for sautéing veggies
- large skillet/pan for cooking burgers
- small plate
- food processor (optional – for making crumbling saltines & blending veggies)
- potato smasher or large form
what’cha gotta do:
heat 2 tsp of olive oil in the medium pan on medium-high. toss in the diced onion & bell pepper - sauté for 5 minutes. next add in the minced garlic & minced jalapeno pepper – sauté for another minute or two & remove from heat. now you can do 1 of 2 things (it's totally up to you!): you can either blend up your veggies in the food processor for a more smoooooooth burger - or leave 'em as they are for more chunky goodness. but either way - once you're decided, transfer your veggies into the large mixing bowl. :)
place the butter beans into the large mixing bowl with the sauteed veggies and smash them all together using a potato masher (or use a fork to mash ‘em, too). crush up the saltines (or use your food processor to do it for ya) and put them in the mixing bowl (or add in the bread crumbs), add the nutritional yeast, garlic powder, & onion powder. combine everything together & season with sea salt 'n pepper if you like.
form burger patties with your hands (we make 6 patties – but you can make them as big or as wee as you like). spread the cornmeal out on a small plate and roll each patty into the cornmeal, coating each one thoroughly with cornmeal (don’t forget the sides!).
heat a little olive oil cooking spray in the large skillet/pan (we used our cast iron skillet) on medium heat. once the oil is heated place the cornmeal coated patties into the skillet and cook for about 5 minutes (until lightly browned). flip the patties over to cook for another 3-5 minutes until lightly browned.
remove from heat, place on a bun (i like to add a little vegenaise to mine, dan prefers salsa on his), and dig in!
p.s. - did we tell everyone that we make our own vegan "parmesan"? alls yas gotsta do put 1/4 cup walnuts (or pine nuts) + 1/4 cup nutritional yeast + 1 tbsp raw sunflower seeds (optional) in your food processor & whirl it around until it's all processed. takes just a minute to make and lasts a good while in a sealed container in the fridge (we reuse old jam jars & such just for this purpose). soooo simple & much cheaper than buying it. oh yeah, and if you're trying to get some B12 outta your nutritional yeast make sure it's fortified with the stuff. we thought all nutritional yeast had B12, but last week i ran out to grab some more and it turns out both our local markets have bulk nutritional yeast that's WITHOUT B12! eek! i've gotta find some online that's fortified. just a heads up though.