Sprouting Bean Burgers Food
SPROUTING BEAN BURGERS
Serve these veggie burgers with mustard, lettuce, tomatoes and sprouts, and they could pass for the real thing
Provided by TishT
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the chick-peas, wheat berries, carrots, potatoes, onions, salt substitute, basil, thyme, pepper and rosemary in a food processor.
- Puree.
- Add the soy sauce or tamari to taste Transfer to a large bowl.
- Stir in enough bread crumbs to make a mixture that holds together.
- Form into 6 patties.
- Fry in the oil on a non stick griddle over medium heat.
Nutrition Facts : Calories 116.3, Fat 2.4, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 21.3, Fiber 3.3, Sugar 2.9, Protein 4.1
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SPROUTED MUNG BEAN BURGER - HOLY COW VEGAN
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- Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches. Drain the beans in a colander, give them a thorough wash, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear. It should take no more than a full day in summer. If they haven't sprouted yet, rinse them a couple of times a day-- once in the morning and again in the evening -- cover again, and wait.
- Once the beans have sprouted, cook the sprouts with just enough water to cover them, for 30 minutes. You want the beans to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, but leave some whole for texture)
- In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.
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