kima
08-14-2005, 04:26 PM
This is a recipe from Canadian House and Home Magazine August 2005 issue. If you like veggie burgers these are really moist and flavourful and have the seasoning of a taco. I did not include the cream cheese-loved them without it.
1 19 oz. can red kidney beans, drained and rinsed
1/2 sweet red or yellow pepper, seeded
1/2 cup oat bran
1/3 cup grated parmesan cheese
2 cloves garlic, minced
2 T ketchup
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
pinch of ground cinnamon
1 green onion, finely chopped
4 tsp cream cheese (optional but really good)
4 hamburger buns or 2 pita breads halved
Rinse and drain beans, place in food processor. Using the largest hole on a box grater, shred red pepper discarding any leftover peel and squeeze out as much liquid as possible and then add the shredded pepper to the food processor.
Add oat bran, parm cheese, garlic, ketchup, chili powder, oregano, cumin, salt and cinnamon, pulse just until bean mixture holds together but is still chunky, stir in green onion.
Shape into 4 equal sized patties, make a hole in middle of patty and fill with teaspoon of cream cheese then reform patty to cover cream cheese.
Place on greased grill over medium low heat (between 350-400F). Cook flipping once, for 8 - 10 minutes or until patty is firm with a crusty exterior.
1 19 oz. can red kidney beans, drained and rinsed
1/2 sweet red or yellow pepper, seeded
1/2 cup oat bran
1/3 cup grated parmesan cheese
2 cloves garlic, minced
2 T ketchup
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
pinch of ground cinnamon
1 green onion, finely chopped
4 tsp cream cheese (optional but really good)
4 hamburger buns or 2 pita breads halved
Rinse and drain beans, place in food processor. Using the largest hole on a box grater, shred red pepper discarding any leftover peel and squeeze out as much liquid as possible and then add the shredded pepper to the food processor.
Add oat bran, parm cheese, garlic, ketchup, chili powder, oregano, cumin, salt and cinnamon, pulse just until bean mixture holds together but is still chunky, stir in green onion.
Shape into 4 equal sized patties, make a hole in middle of patty and fill with teaspoon of cream cheese then reform patty to cover cream cheese.
Place on greased grill over medium low heat (between 350-400F). Cook flipping once, for 8 - 10 minutes or until patty is firm with a crusty exterior.