White Bean and Sun-dried Tomato Burgers


Prep Time

40 minutes

Prep Notes

This recipe uses cooked beans and squash.

Cooking Time

10-15 minutes

Yields

5 burgers

Ingredients

1/2 onion, rough chopped

3 cloves garlic, peeled

2 cups cooked white beans

2 tablespoons chopped sun-dried tomatoes

1/2 cup cooked butternut or acorn squash (or sweet potato)

2 tablespoons nutritional yeast

1/2 teaspoon each: dried basil, dried oregano

salt & pepper, to taste

3-4 tablespoons garbanzo bean flour or ground flax

coconut oil for sauteing

Directions

1. In a small saute pan, saute the onion and garlic for about 5 minutes.

2.  Meanwhile, in a food processor, pulse the beans and sun-dried tomatoes until just slightly chunky. Transfer to a medium sized bowl.

3. Then add the cooked squash, onion, and garlic to the food processor and pulse until smooth. Transfer to the bowl with the bean mixture.

4. Then stir in the nutritional yeast, spices, and flour.

5. Refrigerate for 20-30 minutes. This helps keep the burgers from falling apart and makes it much easier to form patties.

6. Form into 5 patties and sauté in the coconut oil about 5-7 minutes on each side, you may need to do this in batches.

Notes

Top with your favorite toppings.

Vegan.

Gluten-free.