Bean Burger
with Crispy Onions and Peach Slaw
Peaches have always paired well with savory foods and today is no different. The savoy cabbage is for two recipes this week, and you’ll need to thinly slice about two cups for the peach slaw. If you’d prefer not to fry the onion, you can thinly slice and layer it onto the burger. The sweet onion will give a surprisingly subtle flavor and bring your burger to the next level. We’re all about building flavor, so pile it on however you’d like.
INGREDIENTS
- 1 package kidney beans
- ¼ cup walnuts
- ½ cup gluten free rolled oats
- 1 tsp garlic powder
- 1 tsp cumin
- 2 cups savoy cabbage
- 2 scallions
- 1 peach
- 2 tbsp Follow Your Heart Vegenaise®
- 1 tbsp apple cider vinegar
- 1 sweet onion
- ¼ cup cornstarch
- 2 Schar gluten free buns
- 2 tbsp dijon mustard
- ¼ cup vegetable oil*
- Salt and pepper*
- **Allergens: Tree Nuts
- *Not included
INSTRUCTIONS
Rinse and dry the produce. Drain and rinse the kidney beans. Add the beans, walnuts, oats, garlic powder, cumin, and a pinch of salt and pepper to a food processor. Pulse until ingredients are well mixed. No food processor? Grind the oats and spices in a blender, finely chop the kidney beans and walnuts, then mix it all together. Divide the bean mixture into 2 patties and place in the refrigerator.
Thinly slice 2 cups savoy cabbage and add to a large bowl. Thinly slice the scallions and the peach. Add the sliced scallions, sliced peach, Follow Your Heart Vegenaise®, and apple cider vinegar to the cabbage and season with salt and pepper. Toss peach slaw well to combine.
Peel and thinly slice the onion into rounds about ¼ inch thick. Place a large nonstick skillet over medium-high and add ¼ cup vegetable oil. Pour the cornstarch on a plate and toss the onion, shaking off any excess. Carefully place the coated onions into the hot oil and cook, flipping once, until lightly browned, about 2 to 3 minutes per side. Transfer to a paper towel and sprinkle with salt.
Add the burger patties to the hot skillet and cook, undisturbed, until browned and crispy on the bottom, about 5 minutes. Flip and cook another 5 minutes. Pop the Schar gluten free buns in the toaster to warm.
Spread the dijon mustard on the toasted Schar gluten free buns. Top the buns with burger patties, crispy onions, and peach slaw.
Divide the burgers between your plates. Serve with remaining peach slaw on the side.
SIMILAR RECIPES
Corn & Poblano Quesadillas with Black Beans & Peppadew Salsa
Falafel with Moroccan Spiced Couscous and Greek Red Sauce
Crispy Hearts Of Palm Tacos with Chipotle Aioli & Avocado Black Bean Salad
