Huli Huli’s Garden Burger
Core Ingredients:
2 14 oz cans of black beans (rinsed & drained)
1 14oz can garbanzo beans (rinsed & drained)
1 cup of cooked brown rice (divided)
2 medium carrots
1 medium purple onion
1 red bell pepper
1 zucchini (shredded)
2 cloves of garlic
Wet:
2T olive oil (divided)
2T Bragg or Light Soy Sauce
1T hoison
1t sesame oil
2 eggs
1T mayonnaise
Dry:
1/4 c panko (bread crumbs)
1T Korean chili powder
1t cumin
1/2t smoked paprika
1/2t black pepper
1/4t salt
1. Turn oven on to 375 degrees, spread black beans and garbanzo beans on two separate cookie sheets and roast until beans have dried out enough to split open (approximately 20 minutes). Take out of oven and set aside to cool. While beans are roasting, dice red pepper, onion and carrots, cook on medium heat for 4-5 minutes, add crushed garlic, cook for additional 2 minutes, turn heat off then add shredded zucchini.
2. After beans have cooled, set aside 1 c of black beans & 1/2 c of garbanzo beans. Place the remaining in a food processor/blender and roughly chop them (pulse option works best here). Mix all beans together with your bread crumbs, then set aside.
3. Take half of your cooked veggie mixture, place in food processor with 1/2 of your rice and all of your wet and dry ingredients. Blend until everything is completely mixed together (see photos below).
4. Mix beans, wet mixture and remaining veggies together in a large bowl, form into patties using a 1/2c measuring cup, molding into patties by hand. Each batch will make 12 burgers.
5. Place burgers on parchment lined cookie sheet and bake in oven for 10 minutes. Allow to cool, then store each patty, separated by parchment paper. Burgers will keep 5 days refrigerated in an airtight container and up to 3 months in the freezer.
To brown patty: Bring 1 tablespoon of oil to medium heat and cook 3 minutes each side.
