burger pictured here with two types of tomatoes,
red onion and vegan mayo, all on a whole wheat roll
Dreena Burton's recipe from the Summerfest 2012
2 cans (14 oz) kidney beans, drained and rinsed
1 - 2 cloves garlic, roughly chopped.
1 1/2 Tbsp. tomato paste
1 1/2 Tbsp. red wine or balsamic vinegar
1 tsp. Dijon mustard
3/4 cup green onions, sliced, using green portion
1/4 cup fresh parsley, roughly chopped
2 to 2 1/2 Tbsp. fresh oregano, chopped
1/2 tsp. sea salt
freshly ground black pepper to taste
1 1/4 cups rolled oats
1/3 to 1/2 cup kalamata olives, roughly chopped
In a food processor, combine the kidney beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed.
all in the food processor
Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend.
Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl and stir in the olives.
Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands.
I used a griddle on my stove top and did not need the use of oil except for a spray of PAM olive oil.
Cook over medium or medium-high heat for 6 to 8 minutes per side, or until golden brown.
Makes 7 to 7 patties.
the "meaty" mixture
cooked until golden brown