I’ve chronicled the experimentation with several burger recipes on this blog, almost none of them having ANYTHING to do with the traditional beef version. We’ve tried making patties out of tuna, turkey, mushrooms, beans, beets and sweet potatoes (I swear this actually happened – I just can’t find a link to a post about it? Can that be? I guess I have to make them again and blog about it!)
With all of our experience in the burger-makin’ business, I saw this recipe for Almond Bean Burgers (from Clean Eating Magazine of course!) and knew I had to give it a shot. The recipe includes a strawberry reduction sauce to serve on top of the burgers, and that is how the journey began.
Here’s what you’ll need to get started:
FOR THE SAUCE
- 1 tsp olive oil
- 1 tbsp minced shallots
- 1 tsp minced garlic
- 1 cup fresh or frozen strawberries, whole and hulled
- 1/4 tsp fresh ground black pepper
- 1/2 tsp raw honey
- 1 1/2 tsp olive oil, divided
- 1/4 cup minced shallots
- 3 large cloves garlic, minced
- 1/4 cup bulgur wheat
- 1 1/2 cups cooked black beans
- 1/4 cup sliced unsalted almonds, toasted
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup nonfat plain Greek-style yogurt
- 1/4 cup whole-wheat panko bread crumbs
- 4 whole-wheat, sprouted-grain or multigrain hamburgers buns
- Greens, such as arugula or spinach leaves, optional
Though I generally make the mistake of reading recipes as I move through the dish, this time I planned ahead and gathered, chopped, minced, etc, ahead of time. Before long, I was rockin’. It felt very odd to be cooking strawberries in a pan.
It simmered down into this gelatinous-type mess.
After setting that component aside, I went to work on the patties, only to find out that we had NO ALMONDS. Can you believe it? It’s even in the name of the dish! Luckily, we had plenty of walnuts, and I personally think those made a fine substitution. I threw a bunch of yummy stuff in the food processor to combine.
The Chobani Greek Yogurt made an excellent binding agent, and I was pretty easily able to stick patties together. Sometimes, without animal fat, it’s difficult to get the form to hold. Not the case with these guys!
Then they get thrown on the griddle for a little bit – doesn’t take ’em too long to brown on both sides.
Served on toasted whole wheat bread and accompanied by tomato, avocado, kale and mushrooms – a colorful and amazing weeknight meal is served.
Another burger for the arsenal!